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1
For crust, place flour, sugar and salt in a food processor.
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2
Whirl until mixed.
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3
Add butter.
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4
Pulse just until coarse crumbs form.
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5
Add vinegar and pulse just until mixture begins to form a ball.
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6
Remove dough and gather into a ball.
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7
Lightly oil a 9-in.
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8
(23-cm) tart pan with removable bottom (If you dont have a fluted tart pan with a removable bottom, use a 9-in (23-cm) aluminum or glass pie plate.
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9
Dont place on a baking sheet; instead, bake directly on oven rack.)
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10
Place dough in centre of pan.
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11
Using the palm of your hand, press dough from middle of pan to edges.
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12
With your fingertips, press dough up sides of pan until the dough is even with the rim.
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13
Pastry will be very thin.
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14
Refrigerate for 30 min to firm.
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15
Position rack in bottom of oven and preheat to 400F (200C).
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16
In a medium bowl, whisk eggs.
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17
Whisk in milk, cream, salt and pepper.
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18
Crumble goat cheese into a large bowl.
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19
Using the back of a wooden spoon, mash cheese.
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20
Continue mashing while gradually adding egg mixture.
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21
Mixture may be lumpy.
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22
Stir in chives.
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23
Quarter tomatoes lengthwise.
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24
Cut out seeds and core.
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25
Arrange tomato quarters in chilled crust in a circular pattern.
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26
Slowly pour in egg mixture.
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27
Swirl to evenly distribute chives.
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28
Place tart shell on a baking sheet.
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29
Bake until centre of filling is set when pan is jiggled, 35 to 40 minute Let stand 15 minute Slice and serve warm or at room temperature.
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30
VARIATIONS: Try the cheesy asparagus version: Stir 1 cup (250 mL) grated gruyere or swiss cheese into egg mixture instead of using goat cheese.
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31
In place of tomatoes, use 1 bunch of asparagus, cut into bite-sized pieces, and a 398-mL can of artichokes, drained and chopped.
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32
Or, for a sweet clafoutis custard tart, add 2 tbsp (30 mL) sugar to pastry.
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33
In step 3, use only 1 egg and 1 yolk instead of 3 whole eggs.
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34
Instead of the salt, pepper, cheese and chives, use 1 cup (250 mL) ground almonds, 1/2 cup (125 mL) sugar and 1 tsp (5 mL) vanilla.
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35
Use 2 plums, cut into wedges, or 1 cup (250 mL) jarred cherries, patted dry, in place of tomatoes.
