Provencal Vegetable Tart With Seared Tuna
|For tart pastry|
|Unsalted butter||3⁄4 Cup (12 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Kosher salt||1⁄2 Teaspoon|
|Ice water||1⁄2 Cup (8 tbs)|
|Baby artichokes/Artichoke hearts, not marinated||3 , trimmed|
|Ripe tomato||1 Large|
|Thyme||2 Teaspoon, chopped|
|Freshly ground black pepper||To Taste|
|Garlic||1 Clove (5 gm), sliced|
|Lemon||1⁄2 , quartered|
|Extra virgin olive oil||19 Tablespoon (1 Cup Plus 3 Tablespoons)|
|Zucchini||1 Large, trimmed, cored and cut into 2 inch long batonnets|
|Fresh peas/Fava beans||1⁄2 Cup (8 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Tuna||12 Ounce (Sashimi Quality)|
|Mesclun/Other baby salad greens||2 Cup (32 tbs), rinsed and dried|
|Chopped fresh basil leaves||1 Tablespoon|
|Chopped fresh tarragon||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
|Chopped fresh chervil||1 Tablespoon|
1. Assemble the mise en place.
2. To make the tart pastry, cut the butter and shortening into tablespoon-sized pieces. Wrap the butter and shortening separately in plastic wrap and freeze for 30 minutes.
3. Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Add the chilled butter and pulse until the mixture is the consistency of coarse meal. Add the shortening and pulse for 3 to 4 seconds longer.
4. With the motor running, slowly add the ice water and process until the dough comes together in a smooth, sticky ball. Wrap in plastic wrap and refrigerate for 1 hour.
5. Roll out the dough between 2 sheets of plastic wrap to a rectangle about 1/4 inch thick. Place on a baking sheet and freeze for about 30 minutes.
6. Preheat the oven to 350 degrees F.
7. Using a 3-inch round cookie cutter, cut the dough into 6 circles. Place on an ungreased baking sheet. Cover the circles with parchment paper, waxed paper, or foil, and set another baking sheet on top of pastry circles. Bake for 7 minutes. Remove the top baking sheet and the paper and bake for 3 or 4 minutes longer. Turn the pastries over and bake for another 3 to 4 minutes or until the pastry is golden. Remove to a wire rack to cool. Reduce the oven temperature to 300 degrees F.
8. To prepare the topping, cook the artichokes in boiling salted water for 10 minutes, or until tender. Drain well and let cool.
9. In a small bowl, combine the tomato strips, 1 teaspoon of the thyme, and salt and pepper to taste. Set aside.
10. Cut the artichokes in half lengthwise. Place in a small, ovenproof dish and add the garlic, the remaining 1 teaspoon thyme, the lemon quarters, and salt and pepper to taste. Cover tightly with aluminum foil and bake for 10 minutes. Uncover and let cool.
11. Meanwhile, in small saute pan, heat 1 teaspoon of the olive oil over medium heat. Add the zucchini, season to taste with salt and pepper, and saute for 2 minutes, or until just beginning to color. Remove from the heat and set aside.
12. Blanch the peas or fava beans in boiling salted water for 30 seconds. Drain and refresh under cold running water. Set aside. (If using fava beans, peel them after blanching.)
13. Place the tomato juice in a blender with the motor running, and add 1 cup of olive oil in a slow, steady stream until fully emulsified. Season to taste with salt and pepper. Set aside.
14. In a large, heavy saute pan, heat 1 tablespoon of the oil over medium heat. Sear the tuna for 15 to 20 seconds on all sides; it should be rare in the middle. Transfer to a cutting board and allow to cool.
15. Cut the tuna into long, thin slices about 1/4 to 1/8 inch thick. Season the slices lightly with the remaining 1 tablespoon plus 2 teaspoons olive oil and salt.
16. To make the salad, toss the salad greens with the fresh herbs.
17. Place a pastry disk in the center of each appetizer plate. Arrange the tomato, artichokes, peas or beans, and zucchini on the disks and top each one with a small mound of the herb salad. Drape the sliced tuna over the salad, and drizzle with the tomato and oil dressing. Serve at once.