Savory Tart Pastry
2 cups all-purpose flour
¾ teaspoon salt
½ teaspoon sugar
¾ cup unsalted butter, in chunks
1 tablespoons minced fresh parsley and basil
¼ cup very cold whipping cream
2 tablespoons olive oil
2 cloves garlic, finely minced
½ teaspoon mixed dry, Italian spices
1 28 ounce can chopped canned plum tomatoes, in juice
1 tablespoon red wine
1/2 cup whipping cream
2 cups mixed mozzarella and fresh Parmesan cheese, grated
Salt, pepper to taste
Cherry tomato halves, 8
To make the Savory Tart Crust, place the flour, salt and sugar in a food and blend briefly. Add in the butter and pulse to make a coarse, grainy meal. Add the herbs, then the egg, and most of the cold cream and pulse to make a shaggy dough, adding in more water if required until dough holds together. Knead the dough gently on a lightly floured work surface. Pat into a disc, wrap and refrigerate one hour or overnight.
For the crust, roll the dough out to fit a 10-inch tart pan. Place it on a parchment paper lined baking sheet. Preheat oven to 425 F. Bake the crust 10-12 minutes just to brown it briefly. Remove from the oven. Lower the temperature to 375 F.
For the Quiche filling, in a nonstick fry pan, over low heat, gently sautÃ© the garlic in the olive oil only to soften the garlic a bit. Add the Italian spices and then stir in the tomatoes and wine and cook to meld flavors and reduce the juice of the tomatoes,10-20 minutes. Cool well. Arrange tomatoes in tart pan. Mix the cream with the eggs, a dusting of salt and pepper and 1 /12 cups of the cheese and drizzle over tomato mixture, swirling with a fork a bit to get the egg/cheese mixture dispersed around the tomatoes. Garnish with the remaining Â½ cup of cheese. Arrange cherry tomato halves on top.
Bake 25-30 minutes or until crust edges start to brown and cherry tomatoes appear tender.
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