Tomato, caramelised onion and Le Gruyère AOP tart from Great British Chefs - Chef Recipes by Louise Robinson

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Notes about this recipe

  • Rinshin on August 15, 2019

    Excellent taste. I did not remove the tomato skin and that worked out fine. Caramelized onion and tomato taste and texture were perfectly balanced and melded together. I broiled the top for additional 5 min with sprinkling of parmesan cheese on top. Best to cover and protect the rim to prevent burning. Little more work to make than my other favorite tomato tart from Suzie Middleton but I like both very much. Great dish to bring to parties and get-togethers since it tastes fine at room temperature although it is better lightly heated. Photo added.

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