Savoury tart

When I first moved out of home in 1990 (temporarily), I lived in a flat at the top of Paddington, right near the corner of Queen St and Oxford St.  A block down the road from my place was a wonderful shop called Simmone Logue Fine Foods.  Simmone continues to be a reputable caterer in Sydney and supplies her pies to supermarkets.  Her food was always beautiful and delicious, but one of her best offerings were baked tarts, both savoury and sweet.  When  student, I couldn’t shop there often, and I was very grateful when the recipe for her most famous “Savoury Tart” was shared in a newspaper.  I don’t know if it is really ethical to share the exact recipe (after all, Simmone is still around and it is her recipe, not mine), but here’s some pics of my most recent version of the pie.  I added roasted tomatoes and garlic as well as leeks into the filling.  Other key ingredients include eggs, cream and parmesan.  I didn’t have access to a Kitchenaid or Mixmaster, so I made the pastry by hand (it calls for cream cheese, polenta and flour, and it works very well).  It resembles a quiche, but is denser and richer.