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You can make this a day ahead of time and store it in the fridge. Slicing and heating single slices for the best way to reheat. You can also serve this with greens. If you serve it with arugula or spring greens and your favorite dressing, suggest about 2 cups of greens per person. adapted from howsweeteats.com
Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together. Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
Preheat the oven to 350 degrees F. While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes with a pinch of salt into the skillet and toss gently, cooking until the tomatoes start to burst, about 6 to 8 minutes. Set them aside until they cool.
Whisk together the eggs, cream, cheese, herbs, garlic, basil, salt and pepper. Place half of the tomatoes into the crust and pour the egg mixture over top. Add the remaining tomatoes, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. Top with fresh basil and a sprinkle of parmesan. Garnish with a drizzle of balsamic glaze before serving.
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