INGREDIENTS

INSTRUCTIONS

To make the shell:  In a large bowl blend together the flour, the
butter, the shortening,  and the salt until the mixture resembles meal.
Add 4 tablespoons ice  water, toss the mixture until the water is
incorporated, and form the  dough into a ball. Chill the dough, wrapped
well and flattened  slightly, for 1 hour. 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. Prick the bottom of
the shell  lightly with a fork and chill the shell for 30 minutes. 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. 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. (The shell
may be made 1 day in advance and kept covered at room temperature).  To
make the filling:  In a heavy kettle cook the onions in the oil,
covered, over  moderately high heat, stirring occasionally, for 15
minutes. Uncover  the kettle and cook the onions for moderate heat,
stirring  occasionally, for 1 hour, or until they are golden. Add the
flour,  cook the mixture, stirring, for 1 minute, and remove the kettle
from  the heat. Stir in 1 cup of the half-and-half and combine the
mixture  well. 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.  Put the shell on
a baking sheet, pour the filling into it, and bake  the tart in the
middle of a preheated 375F. oven for 30 to 35  minutes, or until it is
set. Let the tart cool in the pan on a rack  for 15 minutes. Serve the
tart warm with the tomato basil concasse  garnished with the basil
sprigs.  To make the sauce:  In a bowl combine well the tomatoes, the
oil, the vinegar, and salt  and pepper to taste and stir in the basil.
(The concasse may be made  2 hours in advance and kept covered and
chilled). Makes about 2 1/2  cups.  Serves 4 to 6.  Gourmet May 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2741
Calories From Fat: 941
Total Fat: 105.9g
Cholesterol: 758.3mg
Sodium: 5514.2mg
Potassium: 4792.3mg
Carbohydrates: 379.8g
Fiber: 56.8g
Sugar: 67.9g
Protein: 86.1g