Savory Cheese Tart

 yield: one jelly roll pan, to serve about 25 people

CRUST:

2 c Whole Wheat flour, preferably King Arthur White Whole Wheat Flour
3/4 c butter softened
1/2 tsp salt
grated rind of one lemon
about 6 tablespoons ice water

1 onion chopped fine
3 tablespoons butter softened
1/3 c chopped fresh parsley
3 oz grated parmesan cheese
1&1/2 lb cream cheese (lowfat works fine)
3 tablespoons flour
4 eggs
2 tsp salt
1/2 tsp tabasco
juice of one lemon
1 tsp oregano (if fresh, 2 tsp)              }
1 tsp tarragon (if fresh, 2 tsp)             }if using fresh, chop very fine
1 tsp basil (if fresh, 2 tsp)                   }
1 tsp rosemary (if fresh, 2 tsp)            }

 Line the pan with parchment paper. There is no need to grease the paper for this recipe.

Make the crust: blend flour, salt, and lemon rind. Using a pastry blender or two knives, mix in butter until it is the consistency of bread crumbs. Add ice water a tablespoon at a time just until dough holds together. Roll out on a pastry board and put into jelly roll pan. (I roll in two parts, since the jelly roll pan is so large.) Set aside.

Make the filling: Preheat oven to 375 degrees. Beat cream cheese with butter until softened. Add all other ingredients and beat until well blended, but not too fluffy. Spread into pan, and bake about 35 minutes until firm and just starting to color on top. Allow to cool to room temperature before cutting.