Tomato and basil tart from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 66) by Diana Henry

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Notes about this recipe

  • averythingcooks on August 15, 2022

    This was a very nice use for garden produce...I sliced up some "premio" tomatoes (a delicious cocktail variety) and added thinly sliced red onion both under & on top of the tomato layer. I can't get a "17 oz" package of puff pastry, so I rolled out what I had and based on that, cut the mascarpone mixture to about 3/4's. The cook time (1/2 the time in a hot oven, the 2nd half down to 300) worked and we enjoyed this with a green salad. I would repeat this one for sure.

  • herbietea on January 30, 2013

    Very tasty - added a sprinkle of caster sugar to tomatoes before cooking to sweeten

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