- 1 Cup flour
- 4 Eggs
- 4 Ounces sweet butter
- 6-7 Tomatoes, peeled and seeded
- 1 Clove garlic
- Herbs and seasoning to taste
- 1/4 Cup white wine
- 8 Ounces chevre or goat cheese
Crust:
In
Cuisinart, process 1 generous cup of flour with 4 ounces sweet
butter until just blended. Add 1 egg, lightly beaten and process
until mixture comes together in a ball. Roll out carefully on
a well floured surface and line a tart pan with the rolled dough.
Chill well.
Filling:
Make
a thick tomato sauce cooking down tomatoes, onions, garlic and
herbs (mushrooms optional) with a little white wine and olive
oil until a really "jammy" consistency is reached.
Let cool and then add 1 cup of grated Parmesan, 8 ounces chevre
or fresh goat cheese, three beaten eggs. Season to taste.
Bake
the tart shell, let cool and then fill with mixture. Bake at
375 degrees until set...approximately 40 minutes. Serve at room
temperature.
Extra
filling can be frozen for future use.
