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1
In a large bowl blend together the flour, the butter, the shortening, and the salt until the mixture resembles meal.
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2
Add 4 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
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3
Chill the dough, wrapped well and flattened slightly, for 1 hour.
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4
Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of the pan.
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5
Prick the bottom of the shell lightly with a fork and chill the shell for 30 minutes.
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6
Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated oven for 20 minutes.
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7
Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
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8
(The shell may be made 1 day in advance and kept covered at room temperature).
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9
In a heavy kettle cook the onions in the oil, covered, over moderately high heat, stirring occasionally, for 15 minutes.
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10
Uncover the kettle and cook the onions for moderate heat, stirring occasionally, for 1 hour, or until they are golden.
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11
Add the flour, cook the mixture, stirring, for 1 minute, and remove the kettle from the heat.
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12
Stir in 1 cup of the half-and-half and combine the mixture well.
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13
In a large bowl whisk together the eggs, the remaining 1 cup half-and-half, the Sherry Peppers Sauce, the salt, and the thyme, add the onion mixture, and combine the filling well.
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14
Put the shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375F.
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15
oven for 30 to 35 minutes, or until it is set.
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16
Let the tart cool in the pan on a rack for 15 minutes.
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17
Serve the tart warm with the tomato basil concasse garnished with the basil sprigs.
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18
In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil.
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19
(The concasse may be made 2 hours in advance and kept covered and chilled).
