• 
  
• 3/4 cup pine nuts
  
• 2 cups whole-wheat flour
  
• 1 cup all-purpose flour
  
• 2 teaspoons minced fresh thyme leaves
  
• 1 teaspoon salt
  
• 2/3 cup butter, cut in small pieces
  
• 2/3 cup solid white vegetable shortening
  
• 1/2 cup water, ice cold
  
• 1 1/4 pounds Roma tomatoes, tough cores removed and cut in
• 1/8-inch slices
  
• 3 large eggs
  
• 1/2 cup loosely packed fresh basil leaves, finely minced
  
• 1 clove garlic, finely mince
  
• 8 ounces goat cheese
  
• 1 cup heavy whipping cream

Toast the pine nuts in a 350° oven in a shallow pan for 5 to 7 minutes, or until golden brown. Let cool and coarsely chop.

In a medium bowl, combine the whole-wheat flour, all-purpose flour, thyme, and salt. With a pastry blender or your fingers, rub the butter and shortening into the flour until the mixture is the size of peas. Mix in the pine nuts. With a fork, gently stir in about 1/2 cup ice-cold water, 1 tablespoon at a time, just until the dough adheres together. Gather the dough into a ball, divide in half, and shape each portion into flat disks. Wrap tightly in plastic wrap and chill at least 45 minutes, or up to 2 days.

Preheat the oven to 375°. On a board dusted with all-purpose flour, roll the dough into 11-inch rounds. Fit each round into a 9-inch tart pan with a removable bottom. Trim the excess dough from the edges. Fit a piece of aluminum foil into each crust, place dried beans or pie weights on the foil, and bake for 20 minutes. Remove the foil and beans.

Overlap the tomato slices in concentric circles onto the hot crusts. Bake for 10 to 15 minutes, until the tomatoes look dry at the edges. (Check to make sure the tomatoes don’t overcook—you just want them to lose some of their moisture.)

Meanwhile, in a medium bowl, whisk the eggs, basil, and garlic together until thoroughly blended. Blend in the goat cheese and cream. Gently pour this custard mixture over the tomatoes in the crusts. Bake the tarts for another 20 to 25 minutes, or until the custard seems set when the tarts are gently shaken. Serve hot or cold.

From Lisa Magadini, executive chef, Club XIX, Pebble Beach Resort, Carmel, California.