Roasted-tomato tart from Gourmet Magazine, July 2006: The Produce Issue (page 94)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 23, 2015

    This savory tart is easy to make, but the tomatoes require a long roasting time. You could roast them in advance, and I also sliced them into rounds rather than halving them, which shortened the time needed in the over by at least half an hour. Unfortunately, I found I only had about a pound of tomatoes, so my tart topping was woefully skimpy. It was still delicious, but would definitely be most enjoyable with all the tomatoes! And if you're not trying to save time, halving them instead of slicing them will help keep the roasted tomatoes plump and juicy.

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