In a large bowl mix flour & salt and cut in shortening and butter until it the mixture forms coarse crumbs.

Sprinkle 4 tbsp of ice water in and mix lightly with a fork until dough is moist enough to hold together.

Shape into large ball, wrap with saran wrap, and refrigerate for 30 minutes.

Roll dough out into a 14-inch round and ease in tart pan.

Cut off over hang if you desire or keep.

Place in refrigerator.

Preheat oven to 450 degrees F.

Grease a jelly roll pan and place tomatoes on it.

Sprinkle with salt & pepper and bake for 30-minutes.

Remove and let cool and turn oven down to 375 degrees F.

In a large bowl whisk together eggs, milk, cheese, and ½ tsp of salt.

Stir in basil, leaving 1 tbsp out for topping.

Pour egg mixture into tart shell and arrange tomatoes on top.

Sprinkle with remaining basil and bake for 45-minutes or until inserted knife comes out clean.

Let cool on wire rack.

Serve hot or at room temperature.