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1
Roll out the crust and line a 9- or 10-inch tart pan.
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2
Refrigerate uncovered (place in freezer if using the yeasted crust) while you make the filling.
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3
Heat the olive oil over medium heat in a wide, heavy saucepan and add the onion.
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4
Cook, stirring, until it begins to soften, 2 to 3 minutes.
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5
Add a pinch of salt and continue to cook, stirring often, until tender, about 5 minutes.
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6
Meanwhile pulse the tomatoes in a food processor fitted with the steel blade or in a mini-processor.
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7
Add the garlic to the onions and cook, stirring, until fragrant, about 30 seconds.
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8
Add to the canned tomatoes and turn up the heat slightly.
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9
Add the tomato paste, sugar, salt, basil or rosemary spring and thyme and simmer briskly, stirring often, until the tomatoes have cooked down and smell fragrant, about 15 minutes.
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10
Taste and adjust salt, and add pepper.
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11
Remove from the heat.
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12
Remove the basil or rosemary sprig and, if you used rosemary, remove any rosemary needles that may have detached from the sprig.
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13
Allow to cool slightly.
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14
You should have about 1 cup of the sauce.
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15
Preheat the oven to 350 degrees.
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16
Beat the eggs and egg yolks in a large bowl.
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17
Brush the bottom of the crust with a small amount of the beaten egg and pre-bake for 10 minutes.
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18
Remove from the oven and allow to cool for 5 minutes.
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19
Beat the milk into the eggs.
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20
Add 1/2 teaspoon salt, freshly ground pepper to taste and beat together.
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21
Stir in the cheeses and the tomato sauce and combine well.
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22
Scrape into the crust, using a rubber spatula to scrape out every last bit from the bowl.
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23
Place the tart on a sheet pan for easier handling and place in the oven.
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24
Bake for 30 to 35 minutes, until set.
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25
Remove from the heat and allow to sit for at least 15 minutes before cutting.
