Roast tomato and crème fraîche custard tart from The Gourmet Farmer Deli Book: Food As It Used to Taste by Matthew Evans and Nick Haddow and Ross O'Meara
- whole star anise
- plain flour
- Show all ingredients...
-
EYB Comments
Can substitute storebought crème fraîche for the book's "Crème fraîche" called for in this recipe which requires 12-36 hours advance preparation. Preserved roast tomatoes require 2 days advance preparation and include the book's "Vinegar" recipe, which requires several weeks advance preparation. Can substitute storebought preserved roast tomatoes for the book's "Preserved roast tomatoes" called for in this recipe.
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.