Yield: 12 servings. DOUGH: 3 3/4 cups all-purpose flour 1 cup butter 2 egg yolks pinch of salt 1/4 cup cold water 3 cups dried beans, for baking weights FILLING: 12 large heirloom tomatoes 2 cups heavy cream 4 eggs 16 garlic cloves, roasted and purèed 4 cups (approx. 1 lb.) Wisconsin Asiago cheese, grated 2 cups fresh basil, chopped, for garnish For dough: Preheat oven to 350°F. Mix flour, butter, egg yolks and salt with pastry blender until the mixture forms crumbs. Add water and ...
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