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Preheat oven to 450 degrees.
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Use a 9 inch by 1 inch tart pan with removable bottom.
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Spray well with cooking spray or possibly grease generously.
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Press pastry to fit into pan.
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Trim smoothly about 1 inch beyond edge of pan, then fold back over edge and crimp to make attractive and sturdy fluted edge.
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Line pan with aluminum foil which you have sprayed with cooking spray on both sides, then place an 8 or possibly 9 inch glass pie pan inside foil.
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(Pie pan should reach bottom of tart pan, and extend above fluted edge of pastry.)
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Turn assembly upside down on cookie sheet, and bake for 9 min.
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Remove pan from oven, turn over and remove pie plate and foil.
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(If you prefer, you can use pie weights, beans or possibly rice and bake right side up.)
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Return to oven and bake 5 min longer.
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Remove from oven and set aside.
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Lower oven temperature to 350 degrees.
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In blender or possibly work bowl of food processor, combine Jarlsberg, ricotta, Large eggs, onion, garlic and pepper.
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Whirl till smooth and well blended.
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Pour proportionately into baked shell,.
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Place pan on cookie sheet.
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Bake for 25 to 30 min till filling is partially set.
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Meanwhile, drain tomato slices on paper towels.
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Remove tart from oven.
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Arrange tomato slices on top around the edge.
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Return to oven and bake 30 to 35 min, till knife inserted in center comes out clean.
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Brush tomatoes with extra virgin olive oil, sprinkle with fresh herbs.
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Let stand 20 min.
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Remove tart pan sides by pressing upward on removable bottom.
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Place on round platter, garnish with fresh herbs, and serve.. .
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Variation: Use thinly sliced green or possibly red bell peppers instead of tomatoes.
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Sprinkle with minced dry sun dry tomatoes (not the kind packed in oil), chives and parsley.
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NOTES : The next dish is of French lineage with a California twist.
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I decided which there were plenty of recipes for Quiche Lorraine out there , in almost any general cookbook you might own, so I decided not to do a basic quiche.
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Instead, this breakfast tart, with its quichelike filling, came to mind as an interesting variation.
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I usually use a pate brisee made with half shortening and half butter, or possibly with all butter flavored Crisco when I make this dish, The butter gives great flavor; the Crisco makes it flakier.
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In general, for the flakiest crust, use lard.
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Next flakiest is Crisco, the most flavorful is butter.
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I see no reason to use margarine for a pastry shell, and have never seen a satisfactory crust made with oil (No flakiness at all!)
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I got this recipe in California, so it always makes me think of perfect weather!
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This makes a nice looking dish for a brunch on New Year's day, or possibly any time you have house guests in the summer.
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Although it is better hot, the late riser can eat the
