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1
Mix together herbs, salt, and flours.
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2
Cut in oil and butter orlard until it is coarse crumbles.
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3
With a fork, mix in just enough ice water, mixing just until it comes together.
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4
Wrap in plastic wrap and refrigerate for at least 1/2 hour.
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5
Remove dough from refrigerator and roll out between pieces of plastic wrap or waxed paper.
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6
Gently press into a tart pan, round or oblong, or make a freeform crust on a baking pan, crimping the edges up about 1/2 inch on the edges.
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7
Loosely cover with plastic wrap and refrigerate for 1/2 hour. Preheat oven to 375.
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8
Prebake tart shell. Lightly cover top of shell with foil, fill with dried beans or rice, and bake for about 10 minutes. Remove foil with rice/beans, prick the bottom of the shell all over with a fork, and return to oven for another 5 minutes. Remove and let cool on a rack.
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9
Preheat the oven to 400 degrees. In a frying pan, heat olive oil and add shallots and garlic. Cook on low until they are soft and brown, 5-10 minutes.
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10
Process cottage cheese, salt, chives, and cream in food processor until very smooth.*
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11
Spread cheese mixture evenly on bottom of prepared tart shell. Sprinkle with 1 tablespoon basil leaves.
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12
Arrange tomato slices on cheese and herbs, overlapping slightly.
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13
Dot with cooked shallot/garlic mixture, and sprinkle with Parmesan cheese, and salt and pepper the tart.
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14
Bake at 400 for 10-15 minutes for small or medium tarts, or 15-25 minutes for a large tart, until crust is browned and cheese has puffed. Tomatoes should be soft, but not too cooked.
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15
Cool on a rack for about 10 minutes before serving. Sprinkle remaining basil leaves on top.
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16
* This is also a nice sauce for pasta, tossed with summer tomato chunks and fresh basil.
