INGREDIENTS

• 1 Tbs. butter
• ¼ cup onions; coarsely chopped
• 1 puff pastry sheet
• Parchment paper
• 2–3 kumato tomatoes
• 2 Tbs. Thai basil
• 4 Tbs. gorgonzola; crumbled

INSTRUCTIONS

Preheat oven to 400°F. In a medium skillet, heat butter until melted, add onions and sauté until the onions are translucent, stirring for about 1–2 minutes. Roll out the puff pastry and cut into 4 squares. Arrange on a baking sheet lined with parchment paper. Bake for 3 minutes then take out of the oven. Top with 4 slices of tomatoes and sprinkle with caramelized onions, Thai basil, and gorgonzola. Bake for 12 minutes or until the cheese melts and the crust edges are golden.

INGREDIENTS

• 1½ cups all-purpose flour
• ½ cup ground pistachios
• 1/3 cup sugar
• 1 tspn. salt
• ¾ cup frozen butter; cubed
• 4 egg yolks

• ¼ cup whipping cream
• 1/6 cup sugar
• 1 egg
• 1 egg yolk
• 1 Tbs. vanilla extract
• ¼ cup ground pistachios

• 3–4 pluots; sliced
• Apple jelly, diluted with water for glazing; optional
• Ground pistachios

INSTRUCTIONS

Preheat the oven to 350°F. In a large bowl, whisk together the first four ingredients. Add the cold butter, and work the mixture until you get a coarse crumb. Add the egg yolks and mix until the dough just comes together when pressed. Transfer to Saran Wrap and form a disk. Refrigerate until chilled. Roll out the dough, transfer to a 9-inch tart pan (with removable bottom). Trim the edges and chill for another 15 minutes. Dock with a fork and bake in the oven for 15 minutes. Remove from the oven to cool slightly.

Whisk together all the ingredients. Pour into the pre-baked pie shell, and bake for an additional 18 minutes. The tart filling, including the center, should be set when it is done baking. Remove the tart from the oven and let it cool completely before chilling it for at least 1 hour.

Top the tart with the sliced fruit. Then glaze with some diluted apple jelly. Sprinkle with some ground pistachio. Refrigerate until you are ready to serve.