Ingredients
- 3/4 cup pine nuts
- 2 cups whole-wheat flour
- About 1 cup all-purpose flour
- 2 teaspoons minced fresh thyme leaves
- About 1 1/2 teaspoons salt
- 2/3 cup (1/3 lb.) butter or margarine, cut into chunks
- 2/3 cup solid shortening
- 1 1/4 pounds Roma tomatoes, rinsed, cored, and cut into 1/8-inch slices
- 3 large eggs
- 3 tablespoons pesto
- About 1/2 cup (4 oz.) fresh chèvre (goat) cheese
- 1 cup whipping cream
Description
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