New favorite recipe for Tomato Tart, could have eaten the whole thing myself.
1/2 c each all-purpose and soft white whole wheat flours
2 T butter cut into the flour, but leave some little lumps
2 T canola oil
pinch of salt
a few T ice water to make it come together...or just buy one.
Roll out, bake in a 10" tart pan at 400 degrees for 10 minutes.
Roast some halved grape or cherry tomatoes at 225 degrees for a couple of hours, with some olive oil. Use about 1/2 c packed for this recipe, and eat the other ones on toast! They keep in the fridge really well.
Slice a whole red onion and saute on medium with a T of olive oil, 1 tsp balsamic vinegar, and 1/4 tsp vanilla extract (trust me).
Spread the onions and tomatoes in the tart shell, sprinkle with an ounce or two of shredded cheese (provolone, fontina, swiss...whatever).
Beat 2 eggs with 1/4 c of milk or half and half, 1/4 tsp salt, lots of cracked black pepper, and 1/2 tsp dried basil, and pour over.
Press filling down into the egg mixture a bit, and bake at 375 degrees for 20 minutes or until puffed and not jiggly. It's good hot or at room temp.
Really, really good.