1 pastry shell (use pie crust recipe or pastry crust from the tomato tart recipe.

3.5oz st nectaire (soft, ripened cheese) without the rind
3.5oz chevre
1oz blue d'Auvergne or Roquefort
2oz of grated emmental cheese
2 eggs
2 egg yolks

This is a recipe put together by Jon's Mom based on the amazing brunch tart from A Priori The in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze in to a booth here, if only for this tart. The original has a dry-cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chevre already being used.

For the tart's pastry
10'” pan
1 ½ c. flour
¾ tsp salt
½ c. butter (freeze)
4-7 or so Tbs. Ice water

I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the pimento cheese aspect of it. Perhaps next time I will downplay the pimento and just use the basic recipe as a base for a more traditional mac and cheese dish.

Ingredients
1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided

This recipe, from Diana's Desserts tasted great, but was not the best for the bread machine - it was super flaky/crumbly, and took some serious effort to extract. Perhaps using the machine to make the dough and then continuing in the oven would work better?

Ingredients for 1 Pound Loaf:
1/2 cup milk
1 large egg
1 tablespoon butter or margarine, cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon granulated sugar

This recipe combines a few other recipes. We've made this twice now, and continue to tweak the balance; if anything, go lighter on the potatoes, and the cheese may or may not actually work well in conjunction with easy flipping of the tortilla. Nevertheless, it's hearty, tasty, just-oily-enough. Bonus: it's one of those wonderful dishes that's possibly even better as leftovers the next day.