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Lisa - LA

Here is amethod for a tomato tart - you can put pretty much anything in it and it is all good:

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Joined: Dec 9, 2005


Posted to Thread #2500 at 8:36 pm on Jul 10, 2006

This is from a thread a few years ago at Gail's:

After reading all of these tart recipes, and seeing what I had in the fridge - I made one that was pretty darn good>>>
I blind-baked a pie crust in a 9-inch tart
pan with a removeable bottom. Schmeared
some boursin over the bottom, then layered:

fresh spinach,
parmesan bread crumbs,
grated fontina,
sliced tomatoes, dotted with pesto
grated mozarella,
more bread crumbs on top.

Baked at 350 for ~15 minutes. Had a slice
warm, room-temp, and cold - all yummy, and
very pretty!

Thanks to all for the inspiration.


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