Tomato Basil Tart With Whole Wheat Nutty Crust

• 1 cup whole wheat pastry flour
• 14 cup almond meal or 14 cup ground almonds or 14 cup ground walnuts
• 6 tablespoons butter, softened
• 6 tablespoons cold water
• 2 large eggs
• 2 large egg whites
• 12 cup evaporated milk
• 12 cup mozzarella cheese, shredded
• 1 medium onion, diced
• salt & freshly ground black pepper
• 4 firm tomatoes, sliced
• 12 cup fresh basil, torn
• 1 tablespoon dried oregano
• 14 cup green onion, chopped
• 2 tablespoons grated parmesan cheese

1. Process flour, almond meal, and butter in a food processor to form coarse crumbs; add enough water to form dough.
2. Spread dough in a greased pie or tart plate.
3. Bake at 325 degrees F for 8 to 10 minutes to set; cool.
4. In a small bowl, whisk together eggs, egg whites, and milk.
5. Stir in mozzarella and onions, season with salt and pepper.
6. Pour half the cheese mixture in pie plate, layer in tomatoes, basil, and oregano, top with remaining cheese mixture, then top with Parmesan.
7. Bake at 375 degrees F until set, about 45 minutes; let stand 10 minutes before slicing and serving.

whole wheat pastry flour, almond meal, butter, cold water, eggs, egg whites, milk, mozzarella cheese, onion, salt, tomatoes, fresh basil, oregano, green onion, parmesan cheese

Taken from www.food.com/recipe/tomato-basil-tart-with-whole-wheat-nutty-crust-422565 (may not work)