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2 small green heirloom tomatoes, quartered

2 scallions, white and pale-green parts only, cut diagonally into 1/8-inch pieces

Coarse salt and freshly ground black pepper

Almond-Arugula Pesto (recipe follows)

¼ cup fresh chervil, for garnish

Toasted whole almonds, for garnish

1. Preheat the oven to 375°F. Press the tart dough into a 13½ × 4-inch rectangular tart pan with a removable bottom. Using a fork, lightly prick all over the bottom of the dough. Refrigerate 20 minutes.

2. Remove the tart shell from the refrigerator. Line with parchment paper; fill with pie weights or dried beans. Bake until the edges start to brown, about 15 minutes. Remove the parchment and weights; continue baking until the crust is golden, 8 to 10 minutes more. Transfer to a wire rack, and let cool completely.

3. In a medium bowl, whisk together the vinegar and oil. Add the bell pepper, cucumber, tomato, and scallions; toss together. Season with salt and black pepper.

4. Spread the pesto evenly over the bottom of the tart shell. Arrange the vegetable mixture on top. Garnish with chervil and almonds.

almond tart dough

MAKES ENOUGH FOR ONE 13½ × 4-INCH

1 cup all-purpose flour

3 tablespoons whole almonds, toasted

2 tablespoons sesame seeds, toasted

1¼ teaspoons salt

¼ teaspoon ground coriander

¼ teaspoon ground cumin

6 tablespoons chilled unsalted butter, cut into small pieces

1 large egg yolk

2 tablespoons ice water

1. In a food processor, pulse the flour, almonds, sesame seeds, salt, and spices. Add the butter and process until the mixture resembles coarse meal. With the machine running, add the egg yolk and ice water through the feed tube in a slow, steady stream. Process until the dough just comes together (do not overprocess).

2. Turn out the dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.

almond-arugula pesto

MAKES ENOUGH FOR ONE 13½ × 4-INCH TART

¼ cup whole almonds, toasted

¾ cup arugula, rinsed well

¼ cup fresh flat-leaf parsley leaves

1 tablespoon crème fraîche

3 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

1 garlic clove

Coarse salt and freshly ground pepper

In a food processor, pulse all the ingredients except salt and pepper until smooth. Season with salt and pepper. The pesto can be refrigerated in an airtight container for up to 2 days.

lighter chicken potpie

SERVES 6

1 tablespoon unsalted butter, plus ¼ cup melted butter

2 medium shallots, thinly sliced

1 garlic clove, minced

Coarse salt and freshly ground pepper

1½ cups reserved stock from Poached Chicken (recipe follows)

2 tablespoons all-purpose flour

4 medium carrots, cut on the diagonal into ¼-inch-thick slices

3 medium celery stalks, cut on the diagonal into ¼-inch-thick slices

Poached Chicken (recipe follows)

3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about ½ cup leaves for crust and sprigs for garnish

½ teaspoon finely chopped fresh tarragon

½ cup slightly thawed frozen peas

6 sheets phyllo dough, thawed if frozen

Flaked sea salt, for sprinkling (optional)

1. Preheat the oven to 425°F. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add shallots, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining ½ cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.

2. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 ½ × 12-inch) baking dish.

3. Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape