This wonderful recipe appeared in Bon Appetit in the October 2016 issue. The flavors are wonderful together and the pistachio crust adds additional depth and flavor to the crust. I added some Niçoise olives and diced an additional leek in my version, but otherwise adhered to the recipe. I served this with an arugula salad with toasted pine nuts and a lemon vinaigrette.
Click here for the recipe from Bon Appétit.