Lorraine’s Tomato Tart

I customized this tart recipe from the Tomato Quiche recipe I posted:


3 Cups AP Unbleached Flour

1 Cup plus 2 TB Crisco (Refrigerated, I always keep mine in the fridge).

1 tsp Salt

10 TB Ice Water maybe even more, if too dry.

Mix salt into the flour, add the Crisco and rub between your fingers, until a small crumb forms. Add the water a little at a time and lightly toss, adding more water until it’s very moist and no longer dry looking. I like a wet dough so I can wrap  it in plastic and flatten into a disk. Now leave in fridge until ready to roll out. I add extra water because it tends to dry out a little in the fridge, even though it’s wrapped.


1 TB Olive Oil

1 and 1/2 Cup Onions, sliced thin or chopped (I omitted this due to fussy husband, and I forgot to add a tsp of onion powder to take it’s place).

1 clove Garlic minced

8 OZ Mozzarella Cheese, (I used Sharp Cheddar this time)

1/4 Cup chopped Basil. (I omitted since I didn’t have any, but I wouldn’t double it.)

1 and 1/2 Cups Evaporated Milk (1 can) or use whole milk or 2% or 1%.

4 Eggs

1 TB Corn Starch

2 large Tomatoes, cubed  about 1/2″ (2-3 Cups)

1/4 to 1/2 tsp Salt

Pepper to taste

Preheat oven to 350 degrees.

Cook onions and garlic in oil until softened.

Roll out pie dough and place in lightly oil sprayed 15″ x 10″ jelly roll pan. Fancy up the edges.

Spread onion mixture on the pie dough, then sprinkle cheese evenly on top.

Beat the eggs and add the milk, salt, pepper, and cornstarch until smooth and pour to evenly cover the cheese.

Now sprinkle the cubed tomatoes evenly over the whole pan.

Lastly sprinkle the chopped basil (we liked it without) and then bake in the 350 degree oven for about 45 minutes or until set in the middle and the crust is browned nicely.

Let cool 5-10 minutes before serving.

NOTE: I usually make the Frugal Gourmet’s recipe for savory pie dough. Where you add a beaten egg and a  tsp to a TB of vinegar to the water, but I didn’t do that this time. The egg actually makes it easier to roll out the dough. The vinegar is supposed to make it flakier, but trust me my dough is plenty flaky and tender.





Tomato and Basil Quiche

I’m making this for supper tonight. I broke my favorite Corning-ware quiche dish so I might just bake it in a  10″ glass pie plate. This one is from The Old Farmer’s Almanac.

Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
2 eggs
1 egg white
1 cup 1/4-inch-thick slices fresh tomato
basil leaves, for garnish

Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Top with basil.

Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into crust. Carefully arrange tomatoes on top. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Garnish with basil leaves.