Roasted tomato quattro-formaggio tart from When Pies Fly: Portable Pastries from Empanadas to Strudels, Hand Pies to Knishes (page 105) by Cathy Barrow

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

  • mjes on September 23, 2019

    My son spent his college years perfecting the quattro-formaggio pizza, leading to a funny incident where the cheese monger corrected my choice of cheese - wrong label, wrong age. As a result, I couldn't bring myself to add cheddar in the crust of an otherwise perfect Italian collection of cheeses. So I thought Italian lardo ... hence a simple lard pastry. Never mind I'd never use lardo on a pizza. I then followed the recipe despite it using provolone rather than asiago. I used multi-colored heirloom cherry tomatoes, Net result: I loved the toppings - pesto and roasted tomatoes makes it more complex than the pizza. Provolone played nicely with the other cheeses. But I'm not convinced that any pastry crust would be better than a flatbread as a base.

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