Onion Tart with Sherry Peppers Sauce

For the Shell:

Preheat oven to 375°F.

In a large bowl blend together the flour, butter, shortening and salt until it resembles meal. Add 4 tablespoons ice water. Toss the mixture until water is incorporated, and form dough into a ball. Chill it, wrapped well and flattened slightly, for 1 hour.

Roll out dough 1/8 inch thick on a lightly floured surface. Fit it into an 11-inch tart pan with a removable fluted rim, leaving a 1-inch overhang, and fold the overhang inward, pressing it against the side of the shell so the dough stands slightly above the edge of pan. Prick the bottom of shell lightly with a fork and chill the shell for 30 minutes.

Line shell with foil, fill it with the rice, and bake in the lower third of preheated oven for 20 minutes. Remove the foil and rice carefully, bake the shell for 5 to 7 minutes more, or until it is pale golden. Let it cool in the pan on a rack. Shell may be made one day in advance and kept covered at room temperature.

For the Filling:

In a Dutch oven, cook the onions in the olive oil, covered, over medium-high heat, stirring occasionally, for 15 minutes. Remove the cover, and cook the onions over medium heat, stirring occasionally, for 1 hour, or until they are golden.

Sprinkle in the flour and cook the mixture, stirring, for 1 minute. Remove Dutch oven from heat. Stir in 1 cup of the half-and-half and combine the mixture well.

In a large bowl, whisk together the eggs, the remaining 1 cup half-and-half, Sherry Peppers Sauce (or White Worcestershire), salt and thyme. Add the onion mixture, and combine filling well.

Put the baked shell on a baking sheet, pour the filling into it, and bake the tart in the middle of a preheated 375°F oven for 30 to 35 minutes, or until it is set. Let the tart cool in the pan on a rack for 15 minutes. Serve the tart warm with Tomato Basil Relish (recipe follows) garnished with basil sprigs.

Serves 4 to 6.

For Tomato Basil Relish:

In a bowl, combine 2 large ripe seeded and chopped tomatoes, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and salt and pepper, to taste. Stir in 1/4 cup finely chopped fresh basil leaves. Relish may be made 2 hours in advance and kept covered and chilled.

Makes about 2-1/2 cups.