Tart of Stuffed Tomatoes in Pesto Custard

From Vegetarian Feasts by Richard Cawley

Ingredients

8 equal sized tomatoes
one pie crust
1 egg white, lightly beaten
1 Tbsp. cornstarch
1 ¼ c. milk
2 eggs, lightly beaten
1 Tbsp. pesto
1 Tbsp. olive oil
1 onion, finely chopped
1 c. bread crumbs
½ c. grated swiss cheese
1 Tbsp. chopped fresh herbs (any)
salt & pepper

Directions

1. Slice a small “cap” off the stem end of each tomato. Scoop out and discard the seeds and juice and the caps. Dry the insides of the tomato shells with paper towels, then sprinkle lightly with salt. Leave them upturned on several layers of paper towels to drain for 1 hour. Dry the insides again at the end of this time.
   
2. Preheat the oven to 375 degrees. Line a 9-inch tart pan with the pie dough or use a pre-made pie crust. Bake it empty for 10 minutes. Brush the shell with beaten egg white and return to the oven for 3 mins. longer; this will give a “waterproof” coat to the pastry shell so it remains crisp after the filling is added.
   
3. Mix the cornstarch to a paste with a little of the milk. Beat in the rest of the milk, the eggs and the pesto sauce. Season with salt & pepper.
   
4. Heat the oil in a skillet over low to medium heat. Stir-fry the onion for 5-10 minutes, until soft and translucent. Remove the pan from the heat and let the onion cool a little. Stir in the bread crumbs, grated cheese and herbs. Season well with salt & pepper. Use this mixture to stuff the tomatoes.
   
5. Pour the custard mixture into the pastry shell. Arrange the tomatoes in the custard, stuffing side up, keeping the tart as neat as possible.
   
6. Bake for about 30 minutes, or until the custard is set. Serve hot, warm or at room temperature.

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