In my continued effort to use up the 30 pounds-plus of tomatoes that are currently languishing in my mud room, I made this tomato tart for dinner last night.
While Jake and I agreed it was delicious — how can you go wrong with mini heirloom tomatoes, herbes de provence, melted cheese with a smear of Dijon mustard on homemade dough?— we both thought the crust was a bit much.
It called for a stick and a half of butter, plus 3 tablespoons of shortening, which made it taste more like shortbread than crust. Then it called for rolling the dough to 9 inches in diameter, resulting in what we considered an excessively thick base. Too much flaky, cake-y goodness in each bite, which detracted from the simplicity of the toppings. If I ever make it again, I’ll roll it out to 11-12 inches, not 9.
Had to share my thoughts on this pressing issue.
All original content © 2012 by Jessie Knadler