Categories: Egg dishes

Ingredients

• 4 Tbsp. olive oil
• 1 large onion, thinly sliced (2 cups)
• 6 garlic cloves, minced
• 2 1/2 lbs. fresh tomatoes, peeled and
• coarsely chopped (5 cups), or 2 (35 oz.)
• cans Italian plum tomatoes, chopped
• and drained
• 1 tsp. sugar
• 1 tsp. salt (omit if tomatoes are canned)
• 1/4 cup fresh basil leaves
• Pinch of cayenne
• 1 cup crustless bread cubes
• 2 egg whites
• One 10-inch Partially Prebaked Tart shell

Directions

1. In a large skillet, heat the oil over medium heat. Stir in the onion and garlic and cook for 5 minutes, stirring often to avoid burning the garlic.
2. Add the tomatoes, sugar, salt, basil and cayenne. Cover and cook for 15 minutes. Uncover and mash the bread into the tomatoes with a fork until thoroughly mixed.
3. Cook until the tomatoes have the consistency of a thick relish, about 15 minutes, depending on how watery the tomatoes are. Taste and add more salt if necessary.
4. Preheat oven to 400 degrees.
5. Beat the egg whites until firm. Fold the egg whites into the tomato mixture and pour into the prebaked tart shell.
6. Bake for 20 to 25 minutes or until the top is lightly golden.
7. Sere hot or at room temperature, cut into 6 or 8 wedges.

8. Variation-individual tomato soufflés:

9. Preheat oven to 400 degrees. Oil ten 1/2 cup ramekins or baba molds. Fill the molds with the tomato-egg white mixture and place in a water bath. Bake for 1/2 hour or until top is golden brown.

10. Short Crust Dough:

11. 8 Tbsp. 91 stick) unsalted butter

12. 1 cup unbleached all-purpose flour

13. Pinch of salt

14. 2 to 3 Tbsp. cold water

15. Cut the butter into small pieces and place in the freezer for 5 minutes.
16. In the bowl of a food processor, combine the flour, salt and butter. Process for 10 seconds, adding 2 tablespoons cold water in humid weather or 3 tablespoons in dry weather.
17. Process for another 10 seconds or until the mixture looks like cornmeal.
18. Dump the mixture on a table or counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly.
19. Gather the dough into a ball and flatten it. Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.
20. Flour a work surface and rolling pin. Roll the dough to a 13-inch circle, always making sure there is flour under the dough and on the rolling pin, otherwise, the dough will stick. Line a 10-inch tart pan with the dough. Trim the excess ( keep it frozen until you have enough scraps to make another tart shell.) Prick the bottom and refrigerate the unbaked tart shell for 2 hours or freeze it until ready to bake.
21. Preheat oven to 400 degrees. Line the tart shell with aluminum foil and fill it with dry beans. place tart shell in the middle of the oven and bake for 15 minutes. Remove the beans and foil. Bake 5 to 10 minutes to dry out the bottom without coloring

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