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Chef with red wine glass


See also Article: Down the Shore for Jersey Grub
by Jennifer A. Wickes
Yields: 8 servings


• 1 large egg, cold
• 1/3 cup all-purpose flour
• 1/3 cup cornmeal1/4 cup unsalted butter, cold, cut into chunks
• 2 tablespoons basil, fresh
• 1 teaspoon dry white wine, chilled, approximately

• 1/2 cup pesto sauce
• 5 medium tomatoes, sliced 1/4" thick
• 1/4 cup Parmesan cheese, grated

When making the crust, place the egg, flour, cornmeal, butter, basil and 1/2 teaspoon of the wine in a food processor. Process the ingredients for 20 seconds. If the dough does not form into a ball, keep alternating 1/2 tsp. white and processing until a ball forms.

2. Place the dough on a lightly floured surface, and gently knead until the dough is smooth. Roll into a ball again, wrap in plastic wrap and chill in the refrigerator for an hour.

3. Preheat the oven to 375 degrees.

4. Lightly flour a surface, and begin to roll out the dough into a circle that is approximately 11 inches in diameter.

5. Place the dough in a 9-inch tart pan. Gently press the dough into the pan. Trim any excess pastry away from the pan's e dges.

6. Line the bottom of the tart with foil, and pour in about 3 cups of dried beans (or pastry weights).

7. Bake in the oven on the top shelf for 30 minutes.

8. Cool on a wire rack.

9. Reduce the oven temperature to 350 degrees, and move the shelf to the middle rack position.

10. Spread the prepared pesto over the bottom of the pan. Layer the tomatoes over the top of the pesto, overlapping your slices, slightly.

11. Sprinkle with grated Parmesan.

12. Bake 10 more minutes until the cheese melts.




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