Broccoli and Tomato Tart

Many people prefer to use frozen pastry shells, however, if you plan to make your own crust, Ms. Child recommends the following formula:


This mixture will make enough dough for two-three 9" quiches or the 11" x 7" tart with leftover dough which can be frozen, uncooked.


Preheat oven to 400 degrees. Prepare crust as previously described. On a lightly floured board, roll the dough out to a 15 x 11 rectangle. Fit the dough into an 11 x 7 baking dish. Turn edges under and crimp to sides of dish. Pre-bake crust for 10 minutes, remove from oven and lower heat to 375 degrees.

In large skillet with lid, combine broccoli, onion, butter and water over medium heat. Cover and simmer just until tender (3-5 minutes). Remove from heat.

In medium mixing bowl, whisk together cream and eggs until combined. Stir in Swiss cheese and seasonings. Add cooled broccoli mixture. In a small bowl, combine grated Parmesan cheese and bread crumbs.

To assemble tart, sprinkle 1/3 cup of bread crumb mixture on bottom of crust. Dip tomato slices in remaining bread crumb mixture and arrange half in a layer on crust. Pour broccoli mixture over the tomatoes. Arrange remaining tomatoes on top and sprinkle with any remaining bread crumb mixture.

Bake at 375 degrees for 60 minutes or until top is puffy and a knife inserted in the tart comes out clean. 8 servings.