YIELD: 6 servings
For the tart:
3 sheets phyllo pasty
6 Tbsps. unsalted butter, melted
1⁄2 cup Parmesan cheese, grated
For the filling:
2 nectarines, peeled and cut into 1⁄4-in. cubes
2 ozs. snow peas, blanched
1 stick branch celery, julienned
1⁄2 cup smoked chicken breast, shredded
salt and pepper to taste
1 lime, juiced
4 Tbsps. olive oil
1 tsp. cilantro, chopped
1 tsp. mint, chopped
For the dressing:
1 Tbsp. + 1 cup olive oil
2 shallots, chopped
1 tsp. ground cumin
2 egg yolks, pasteurized
1 lime, juiced
For the garnish:
2 nectarines, thinly sliced with skin on
6 sprigs cilantro
1 cups arugula
olive oil for drizzling
1. For the tarts: Preheat oven to 375ºF. Brush a sheet of phyllo pastry with melted butter and sprinkle with Parmesan cheese. Continue the same procedure for the next 2 sheets, placing each sheet on top of each other. Cut into 6 equal squares, then lay pastry in fluted molds ( 6-in. x 3⁄4-in.); place the same size mold on top and press down. With molds in place, bake at 375ºF for 3 to 5 minutes until golden. Cool slightly, then remove the top mold and turn out the pastry from the bottom mold. Cool.
2. For the filling: Halve nectarines and remove pits, then cut into 1⁄4-in. cubes. Mix with blanched snow peas, sticks of celery and shredded chicken. Season with salt, pepper, lime juice and olive oil. Add chopped cilantro and mint. Place arugula in bottom of each tart followed by the filling.
3. For the dressing: Gently cook the shallots in 1 Tbsp. olive oil. Add ground cumin and cook 1 more minute. Remove form heat and place in a food processor. Blend together with egg yolks until smooth, then add olive oil, lime juice, salt and pepper. This should form a fairly thick sauce.
4. Assembly: Place a spoonful of dressing onto each plate underneath the tart to keep it from moving. Spoon the dressing over the tart and filling. Garnish with five segments of nectarines and sprig of cilantro; drizzle with olive oil around outside of plate, if desired, and serve.
Recipe from California Tree Fruit Agreement.
