Recipe Detail Page

1. For the crust, lightly oil a 7 x 11-inch (18 x 28-cm) rectangular tart pan with removable bottom. Place flour and salt in a food processor. Whirl until mixed. Add butter. Pulse until coarse crumbs form. Add water and lemon juice. Pulse until mixture begins to come together. Transfer dough to a lightly floured surface and
gather into a ball.
 
2. Place dough in centre of prepared pan. Using the palm of your hand, press dough from middle of pan to edges. With your fingertips, press dough up sides of pan until dough is even with top of pan rim. For a more polished result, the pastry can be rolled into a rectangle and fitted into the prepared pan. Pastry won’t be very thick. Cover and freeze until firm, about 1 hour. Or if making crust ahead of time, refrigerate overnight.
 
3. A little while before baking the tart, whirl cream cheese, egg, 6 basil leaves and salt in a food processor until mixture is smooth and basil is flecked throughout.
 
4. Prepare basil garnish. To fry basil, heat olive oil in a small frying pan over medium heat. Add basil sprigs and cook until crisp, 1 to 2 minutes. Using a slotted spoon, remove to a paper towel–lined plate. Set the cooking oil aside for coating the vegetables later on.
 
5. When chilled crust is almost ready, preheat oven to 350°F (177°C).
 
6. Prepare vegetables. Cut the top half from squash at about where it starts to curve out to the large part. Peel. Cut in half lengthwise. Using a mandoline and safety guard, thinly slice squash into paper thin half-moon slices. Next, use mandoline to slice beets. Arrange squash and beet slices over separate microwaveable plates. Brush lightly with some of the reserved garnish oil. Microwave each plate of vegetables 3 minutes. Set aside to cool.
 
7. Pour and spread cream cheese mixture over base of chilled crust then arrange vegetable slices in three rows (two squash rows and one beet row) overtop. Brush with more of the reserved oil.
 
8. Bake in centre of oven on a baking sheet until vegetables are tender and crust is lightly golden, about 45 minutes.
 
9. While tart is baking, to take the chill off the burrata, remove from fridge, drain and loosely cover while bringing to room temperature.
 
10. When tart is done, remove from oven and let cool at least 10 minutes. When cool enough to handle, remove from tart pan. Set on a platter or cutting board. Sprinkle with salt. Top with burrata. Drizzle with remaining reserved oil. Scatter fried basil overtop. Or slice tart, topping each serving with a piece of burrata, drizzling with oil and garnishing with fried basil. Sprinkle burrata with a little more salt. Serve with Triple-A Salad (recipe follows).

1. Zest and juice lemon into a large bowl. You should have about 3 tbsp (45 mL) lemon mixture. Add honey, salt and pepper. Slowly whisk in oil in a steady stream. Add arugula. Toss to coat. Divide between plates. Top with Asiago, almonds and chives.