Crème fraîche tarts with half-dried tomatoes and strong cheese from Taste & Technique: Recipes to Elevate Your Home Cooking (page 50) by Naomi Pomeroy and Jamie Feldmar

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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

  • Eat Your Books

    Can substitute thyme for summer savory.

  • Ro_ on April 05, 2023

    I was scuppered by discovering my food processor had given up the ghost, so had to mix the pastry by hand. It felt very crumbly, but it was pretty much OK and allowed me to roll it out more or less as stated. I got a bit confused with all the instructions of folding and rotating in specific directions, not sure I followed them all exactly in terms of the directions of my folds but it seemed to come out fine. I was surprised how flaky and puffy the pastry came out, but that's what really made these tarts delicious because with a dryer, more dense pastry they wouldn't have been half as nice. I loved the flavours of the brie and half dried tomatoes, almost like a posh pizza. I think these would be a bit messy to eat/serve as finger food, but perfect for a starter at a nice dinner, or even just a weeknight meal with a green salad (which is how I served them).

  • Nancy402 on April 16, 2017

    Delicious. This dough was quite easy to work with, and while it took a bit of time, the result was impressive. The topping was beautiful and not complicated. Overall, worthy of a special occasion.

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