Parmesan and tomato Linzer from Sift: The Elements of Great Baking (page 250) by Nicola Lamb

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

  • Eat Your Books

    Errata:

    Ingredients list: Add 50g Black Olives, finely chopped.

    Method: Step 6: For the dough, beat the butter until smooth, then add the sieved egg yolks, black olives and Parmesan cheese and mix until well combined. Finally, stir through the flour, salt and some black pepper until a dough forms.

    Can substitute white wine vinegar for apple cider vinegar.

  • icooksometimes on May 11, 2025

    I made some changes but the tart still turned out to be delicious. Instead of vinegar for the jam, I used lemon juice. I don't think it had an overwhelming lemon flavor so it worked fine as a sub. Instead of olives, I used sun dried tomatoes and Calabrian chilis chopped finely. I washed and dried them so the excess oils wouldn't cause problems with the dough moisture. My dough wasn't perfect, I had issues with it tearing. But it was good. Cultflav described the crust as a Parmesan cheez-it and I can't say I disagree. I'd definitely make some iteration of this again. The egg yolk method was fascinating. Loved the texture of the yolks as I pushed them through the sieve.

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