Tomato Tart with Comté and Cracked Black Pepper
9.6 هزار بار بازدید -
10 سال پیش
-
Get this recipe:
Get this recipe: https://foodandstyle.com/tomato-tart-...
Not Your Boring Old Quiche!
The flavors in this elegant summer tart are straightforward: Comté (the astoundingly flavorful raw-milk cheese from Jura), tomatoes and cracked pepper… lots of cracked pepper! Ingredient-wise, this is definitely a case of “less is more”: The tart highlights the Comté’s amazing richness, the tomatoes’ natural sweetness and the black pepper’s crunchy heat – and it’s all encased in the most crumbly tart dough you can imagine. Needless to say, the tart is best made when tomatoes are at their most flavorful, from mid-summer until early fall.
Although the tart looks beautiful (and a bit less conventional) in a square mold, I’ve also provided instructions for using a round mold.
Simple, elegant and luxurious… as my husband Marc said when he first tasted it, “This is not your boring old quiche!”
Not Your Boring Old Quiche!
The flavors in this elegant summer tart are straightforward: Comté (the astoundingly flavorful raw-milk cheese from Jura), tomatoes and cracked pepper… lots of cracked pepper! Ingredient-wise, this is definitely a case of “less is more”: The tart highlights the Comté’s amazing richness, the tomatoes’ natural sweetness and the black pepper’s crunchy heat – and it’s all encased in the most crumbly tart dough you can imagine. Needless to say, the tart is best made when tomatoes are at their most flavorful, from mid-summer until early fall.
Although the tart looks beautiful (and a bit less conventional) in a square mold, I’ve also provided instructions for using a round mold.
Simple, elegant and luxurious… as my husband Marc said when he first tasted it, “This is not your boring old quiche!”
10 سال پیش
در تاریخ 1393/05/25 منتشر شده
است.
9,692
بـار بازدید شده