![]() For individual servings, assemble puff pastry tomato tartlets. With frozen puff pastry, heirloom tomatoes, goat cheese and herbs, it’s easy to make in 30 minutes. bitter and soggy was my problem.This elegant tomato tart is the perfect summer appetizer. We saved it barely with some nice honey and balsamic reduction but overall. Maybe meyer lemon would be better or just some zest or juice but again the sogginess. ![]() The pasty was nothing special and got super soggy bottom! Also the lemon was way too bitter and I had to scrape them off. This was good but mostly because my tomatoes were bomb, peak season. Note, I used the recommended tablespoon of oil when brushing the dough. I would make again for the flavors if I could avoid the sogginess in the center. I normally have great results with Bon Appetit recipes, so this was a rare miss. Nice crust around the edges, but the rest was soggy. I had the same exact experience as the reviewer from Medford. Will definitely make it again as it has proven itself to be a flexible recipe. Its bumpy bottom allows for air to get undetnearh, so there never is a soggy crust, including with this recipe. Finally topped off with marinated goat cheese. I also used Meyer lemon, sliced very thinly with a serrated bread knife. I used a gluten-free puff pastry and thyme and chives for the herbs (because I didn't have basil). I made lots of changes to this, but it was so tasty. Not wild about the lemons either, so will omit them tomorrow. I used heirloom tomatoes from my garden, put some torn fresh Italian oregano on the tomatoes prior to baking, shaved some Parm over the top after baking. I had some concern about the soggy crust, so the pizza pan was a good suggestion. ![]() I did appreciate how simple this dish was.Įxperimented with this because I want to make it again tomorrow for a small dinner party. I will modify and remake this recipe myself, I intend on doing a ricotta base, tomatoes and fresh basil on top after cooking. Also, cooking the basil does the herb a real disservice, the flavor is almost entirely lost. The lemon slices were way over powering and I think lemon isn't a great addition to the tomato/basil flavor profile. I like the idea of this recipe but it needs a lot fo adjustment. Yes, the dough was soggy in the middle but I didn't really mind it! I considered why the recipe calls for baking the basil as it's much better fresh as other reviewers have mentioned but I instead added both before and after cooking. I wish I had read these reviews before making this recipe! I added only a few mandolin slices of lemon because a whole lemon seemed like a LOT and I'm glad I did. Having read the reviews and having a lot of lemon basil, I used the lemon basil and lemon pepper alongside flaked salt. You can't beat sweet, savory and buttery :3 Loved it! I also used much less lemon but I loved how it went with the tomato. It was a bit on the lemony side, I think it would have been more balanced had I used a mandoline to slice more thinly. I added more fresh basil at the end after baking because the basil I cooked in the tart lost its flavor in the oven. I pre-baked the crust for about ten minutes so that it wouldn't get soggy and then added the oil, lemon, and tomato. This was pretty delicious but I made a few modifications based on the other reviews I read before getting started. This sounds simple and cute but is not really tasty.Ĥ stars. If I do this again I'll put WAY fewer lemons, way more tomato and include some other spices. But it didn't make up for the abysmal flavor profile. I used phyllo dough instead, which was OK. Also, I really hated the idea of using premade puff pastry, since even the Pepperidge Farm version contains corn syrup. lol With only the massive amount of lemon and a bit of tomato, the flavor is STRONGLY lemon even with the addition of the basil. I personally think this recipe kind of sucks. Then I transferred it to the middle shelf and finished baking. I’d read the comments about soggy pastry, so I baked it for the first 15 minutes on the lowest shelf of my oven. The lemon was slightly over the top, but all in all it was delicious. I used Meyer lemons and heirloom tomatoes and it was outstanding. Thanks to the individual who suggested backing on the bottom rack for 15 minutes then move to top shelf. ![]() I made this today and it was delicious and beautiful. ![]()
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