Comments on: Trying Times: Tomato Tart

By: Saturday Night Wines: Bandol Triple Threat | SpinTheBottleNY

Saturday Night Wines: Bandol Triple Threat | SpinTheBottleNY — Wed, 19 Aug 2009 02:20:00 +0000

[...] contribution to our beach weekend, aside from some very competent food styling work for this tomato tart, was a selection of Bandol. Whenever I have a vineyard vacation planned, like next month’s [...]

By: sasha

sasha — Tue, 18 Aug 2009 11:21:11 +0000

That would be delish. The crust is super easy to make. But ignore what the recipe says about sprinkling the cold water over it after you take the blended flour and butter out of the food processor. Just add it in while it’s still in the Cuisinart and process. Also, we did it in a tart pan, not free-form like it calls for in the recipe.

By: Tenacious P

Tenacious P — Mon, 17 Aug 2009 23:54:02 +0000

YUM. Am thinking about trying this recipe with caramelized sweet onions, gruyere and Crème fraiche. When I was studying in France, I used to eat a Roasted Onion Tart that my host family made every week.