Upside-down tomato tart with Parmesan pastry from Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes (page 232) by Christopher Kimball

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Notes about this recipe

  • cookingbychapter on October 31, 2024

    This was good! I actually found it tasted better after a couple small modifications. After baking and cooling, it tasted just ok. So, I sprinkled some Italian seasoning & garlic & herb seasoning over the tomatoes and then shredded more parm on top. I threw it back in the oven to warm it up and it tasted so much better. Totally addictive and the crust was extra flaky and delicious. Will definitely make again this way.

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