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%.
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.