When I was in high school my parents used to make me see a nutritionist because they were so worried about the amount of sugar I ate. I had to make a deal that I would eat at least one real meal a day consisting of no sugar and some protein. I had eating habits resembling that of 8 year olds and the Easter Bunny, and my parents were determined to change me. I’d like to think that since high school my diet has changed, although this blog has not helped my case. I no longer carry Gobstoppers at all times, and my one real meal a day has even increase to two. Making the parents proud.
I typically don’t include savory dishes, but this tart was too pretty to pass up. And the whole wheat crust was pretty life changing, so I decided to make an exception.
Whole Wheat Crust
- 8 tablespoons unsalted butter (1 stick), melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 1/4 cups whole wheat flour, plus more as needed
- Heat the oven to 350°F and arrange a rack in the middle.
- Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated.
- Add the measured flour and stir until just combined and a soft dough forms.
- Sprinkle the dough over the bottom of a well buttered 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
- 1/2 cup grated sharp cheddar
- 7 eggs
- 1/2 tsp finely chopped thyme
- 1/4 tsp salt
- Pepper to taste
- 1 finely sliced large tomato
- Beat eggs, thyme, salt and pepper until eggs begin to froth.
- Sprinkle the cheese on the bottom of the tart evenly.
- Arrange the slices of tomato over the cheese.
- Gently pour the egg mixture over the tomato.
- Bake at 350 degrees for 30- 35 minutes or until egg mixture is set.