-PASTRY-
1 2/3 c Flour, all purpose;unbleachd
1 pn -Salt
1/2 c Butter;unsalted, cold, cut
-in 8 pieces
1/4 c -Ice water
FILLING
1/2 c Cheddar cheese,white &
1/2 ts Sage,ground;-OR-
-Sage Derby Cheddar
-shredded, 2 oz
2 Tomatoes; 5oz, blanched,
-peeled & cored
3 Eggs
1 c Heavy Cream
1 tb English mustard
1/4 ts -Salt
-Freshly ground white pepper
1/2 c Cheddar cheese,white &
1/2 ts Sage, ground; -OR-
-Sage Derby Cheddar
-shredded, 2 oz
TO MAKE PASTRY: In food processor, combine flour, pinch salt and butter.
Pulse on/off turns til mixture ressembles coarse crumbs. While processing
is running, add ice water processing until dough pulls away from sides of
processor and forms a ball. Form dough into a dish shape. Wrap in plastic
wrap and refrigerate 30 minutes. Preheat oven to 450F. Roll out pastry out
on floured surface to 14 inch diameter circle. Fit into 10 inch tart pan
with removable bottom. Fold in extra pastry along edge so sides of tart
will be thicker. Place tart pan on baking sheet. Line tart shell with
double thickness of foil. Fill with dried beans or pie weights. Bake at
450F for 10 to 12 minutes. Remove foil and weights or beans. Cool tart
shell on rack. Reduce oven temperature to 400F. To make filling: Sprinkle
1/2 cup cheese in bottom of cool, prebaked pie shell. Cut each tomato in 5
slices. Seed tomato slices. Pat tomato slices dry between paper towels,
gently pressing to extract as much juice as possible. Arrange tomato slices
in pastry shell in single laye rover cheese. Set aside. In medium bowl,
whisk eggs, cream, mustard, 1/4 tsp salt and white pepper to taste until
blended. Pour over tomatoes. Sprinkle with 1/4 cup cheese. Bake tart shell
on baking sheet at 400F for 35 to 40 minutes or till filling is puffed and
set in centre. Let stand 10 minutes before serving. YIELD: 6-8 SERVINGS
SOURCE: Victoria magazine
From
Yields
1 Servings