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A season to be tart
by
Nick Roche
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.%3C/p%3E%3Cp%3EFor%20your%20filling,%20crack%204%20eggs%20in%20a%20bowl,%20along%20with%201/4%20cup%20of%20cream,%20and%20a%20bit%20of%20salt%20and%20pepper.%20Beat%20all%20ingredients%20together%20until%20well%20mixed.%3C/p%3E%3Cp%3ENow%20add%201/2%20cup%20of%20fresh%20grated%20Parmesan%20cheese%20and%201/2%20cup%20of%20grated%20Swiss%20cheese%20(or%20Gruyere)%20to%20the%20eggs%20and%20stir%20well.%20Set%20aside.%3C/p%3E%3Cp%3ENow,%20chop%20up%20about%201/2%20cup%20of%20Leeks%20and%20one%20medium%20shallot.%20Saute%20for%20about%205%20minutes%20until%20translucent,%20let%20cool%20a%20bit%20and%20add%20to%20the%20egg%20and%20cheese%20mixture.%3C/p%3E%3Cp%3ERemove%20dough%20from%20the%20fridge%20and%20begin%20to%20line%20the%20bottom%20and%20edges%20of%204%20individual%20tart%20pans%20(about%205%20inch%20diameter%20size)%20or%20one%20medium%20size%20tart%20pan.%20Bake%20at%20400%20for%2010%20minutes,%20remove%20and%20let%20cool%20for%20about%2015%20minutes.%3C/p%3E%3Cp%3EFinally,%20begin%20to%20fill%20each%20tart%20pan%20and%20dot%20the%20tops%20with%20some%20grape%20tomatoes%20if%20you%20wish.%20Reduce%20oven%20temperature%20to%20350%20and%20bake%20tarts%20for%20about%2030%20minutes.%20Remove%20and%20allow%20to%20cool%20for%20about%2015%20minutes.%20Then%20it's%20ready%20to%20serve%3C/p%3E){kind=link}