Savoury Egg and Cheese Tart

Directions

1. Crust: Use a pastry blender or two knives to cut Lactantia^® Tomato Basil Butter into flour until the mixture resembles coarse breadcrumbs. Use a large bowl for this. Add water and stir with a fork until mixture comes together. Mold dough into a disk. Wrap in plastic and refrigerate for 2 hours or overnight.
2. Preheat oven to 400 °F (200°C). On a lightly floured surface, roll dough to 1/8-inch (3 mm) thickness so that it fits into a 10-inch (25 cm) fluted tart shell. Trim edges. Line with foil or parchment paper; fill evenly with dry beans or pie weights. Bake for 10 minutes. Cool crust on wire rack. Once cooled, remove beans and foil.
3. Filling: Meanwhile, melt Lactantia^® Tomato Basil Butter in a large skillet over medium heat. Sauté the onion for about 3 to 4 minutes, until it becomes translucent. Remove from heat.
4. In a large bowl, whisk eggs, Lactantia^® cream and pesto.
5. Place crust on a baking sheet. Layer bottom of crust with onions and Black Diamond® cheese; pour egg mixture over. Bake in 350°F (180°C) oven, for 40 to 45 minutes or until mixture is set and no longer jiggles. Serve and enjoy.