For the Dough:
1 1/2 c all-purpose flour
8 tbsp cold butter, cut into pieces
3 to 4 tablespoons ice water
1 clove garlic, minced
1 pint mushrooms (crimini, or mixed), sliced
8 oz fresh asparagus
1-2 tsp of olive oil
1 c arugula
For the Pesto:
2 c arugula
1/2 an avocado
1 tbsp olive oil
1/2 tsp salt
1 tbsp lemon juice
1 clove garlic
Prepare the tart base:
Note: this can be made up to a day ahead
Combine the flour and ¼ teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter until the floury mixture is filled with pea-sized lumps.
Drizzle 3 tablespoons ice water over the mixture and stir with your hands or a fork to combine until the dough just holds together when squeezed. Add the remaining water if necessary.
Gather the dough into a ball and flatten slightly, then wrap tightly in plastic wrap. Refrigerate for at least 1 hour and up to a couple of days.
When you’re ready to bake the tart, heat the oven to 375°F.
Roll the dough out on a lightly floured countertop, into the approximate shape of your pan, either rectangle (as pictured) or into a generous round (about 11 inches in diameter, to fit into an 8- or 9-inch round tart pan, for example.)
Loosely roll the dough around the rolling pin and then unfurl it over the pan. Trim the edge, leaving a 1-inch overhang, then tuck the overhanging dough into the pan, pressing it against the sides to reinforce them. Prick the base of the tart all over with a fork. Line with a large sheet of parchment and fill with pie weights (we use a combination of dried beans and rice). Bake for 15 minutes, then carefully remove the parchment and beans. Bake the empty pastry shell for 10 minutes more; the crust should be golden and set.
Prepare the fillings:
While the tart bakes …
Drizzle the asparagus with 1-2 tsp of olive oil, a pinch of salt and some fresh pepper. Toss to coat. Spread evenly on a parchment-lined baking sheet or glass pan. Roast in a 375 oven for 20 minutes.
In a medium pan over medium-high heat, combine minced garlic and mushrooms. Cook until the mushrooms are brown and soft. Add a pinch of salt, to taste. Set aside to cool.
Make the arugula pesto. Add 2 cups arugula, 1/2 an avocado, 1 tablespoon olive oil, 1/2 teaspoon salt, 1 tablespoon lemon juice, and 1 clove garlic. Puree all together in a food processor, until mixture is smooth.
Assemble the tart:
When the tart shell is fully baked and cooled, layer your fillings.
Spread 3/4 of the pesto atop the tart shell.
Add the layer of mushrooms.
Add the roasted asparagus on top of the mushrooms.
Add the arugula leaves on top.
Drizzle remaining arugula pesto on top of the entire tart.
Can be served warm, or at room temperature.