Perfect end of summer weekend lunch.
Ingredients :
- 2 tablespoons olive oil
- 2 celery ribs
- 1 carrot finely diced
- 6 tomatoes coarsely chopped
- 1 onion finely diced
- 1 garlic clove, minced
- 2 tablespoons of fresh parsley chopped
- 5 fresh basil leaves to one bunch
- 1/2 teaspoon of dried oregano (my peronnel addition)
- 3 free run organic eggs, beaten
- tart pastry recipe
Warm the oil in a heavy pot add vegetables and herbs, and stew, covered over low heat for a hour. Stir occasionally, make sure nothing is sticking, add a few tablespoons of water if it seems dry. Puree in a food processor, whisk the eggs, 1/4 teaspoon of salt, pepper to taste and pour into the pre-baked (or not) 9 inch pie shell. I prefer using 5 small pie plates. Bake in a convection oven at 350 degree until it appear set for about 35-55 minutes. Place the tarts onto a cookie sheet into the freezer. The next morning put the tarts into medium size freezer ziplock bags. Dethaw uncovered on a cooling rack at room temperature. Warm up in the oven at 350 degree uncover for 20-25 minutes.
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