Yield
Makes 2 tarts; 12 servings total

Notes: Lisa Magadini, executive chef of Club XIX restaurant at Pebble Beach Resort in California, and Benjamin Brown, sous-chef, created this recipe.

How to Make It

Step 1

In an 8- to 9-inch-wide pan, bake nuts in a 350° oven, stirring often, until golden, 5 to 7 minutes; let cool.

Step 2

In a bowl, combine whole-wheat flour, 1 cup all-purpose flour, thyme, and 1 teaspoon salt. With a pastry blender or your fingers, cut or rub in butter and shortening until particles are pea-size. Stir in pine nuts. With a fork, gently stir in 1/2 cup ice-cold water, 1 tablespoon at a time.

Step 3

Gather dough into a ball, divide in half, and flatten each portion into a 1-inch-thick disk. Wrap airtight and chill at least 45 minutes or up to 2 days.

Step 4

On a board dusted with all-purpose flour, roll dough pieces, one at a time, into 11-inch rounds. Fit each round into a 9-inch tart pan with a removable rim; trim excess dough from rim.

Step 5

Fit a piece of foil into each crust, with foil edges extending at least 2 inches above rim. Pour dried beans or pie weights into foil to half-fill crusts. Bake on the lowest rack in a 375° oven for 30 minutes. Remove foil and beans.

Step 6

Overlap tomatoes in circles in hot crusts. Bake until tomatoes look dry at edges, about 15 minutes.

Step 7

Meanwhile, in a bowl, whisk eggs, pesto, goat cheese, and 1/2 teaspoon salt to blend, then whisk in cream. Gently pour mixture equally over tomatoes.

Step 8

Bake until custard is set when gently shaken, about 25 minutes. Season to taste with salt. Serve hot or cold.

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