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Pulse together flour and salt in a food processor. Add butter and Pesto olive oil and pulse to make mealy. While pulsing, drizzle in enough brandy to form a dough. Flatten, form into a round disk, cover with film wrap and refrigerate for 2 hours. Preheat the oven to 350 degrees. Roll dough to fit a 9-inch pie pan and trim edges. Cover with parchment and fill with pie weights or dry beans. Refrigerate for 20 minutes then bake with weights for 15 to 18 minutes. Remove from oven and remove parchment and weights and immediately brush liberally with Robust SELECT olive oil.
Place mozzarella in the bottom of the tart shell. Layer basil leaves and tomatoes on top being sure to season every layer with salt and pepper. Sprinkle parmesan over all, drizzle with a little Robust SELECT oil and place back into the hot oven until crust is fully cooked 25 to 35 minutes. Remove from oven and let cool before cutting into slices and serving.
Place arugula into a bowl. Combine garlic, Vinoso vinegar, sugar salt and pepper. Add Pesto olive oil and shake or whisk to combine, pour over arugula and toss to coat. Place over top of tart just before serving. Makes 1 9-inch springform pan.
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