- Joined
- Apr 9, 2012
- Messages
- 997
- Reaction score
- 610
I'm prepping for a 70th birthday celebration tomorrow, and one of the requests is for a tomato tart. In the past, the way I'm made them is to make puff pastry, pre-bake a tart shell, line it with a little mozzarella, add peeled sliced fresh tomatoes, drizzle with basil oil and bake. My problem has been that even with salting the tomatoes to draw out some moisture, the puff pastry has a hard time standing up to the moisture. I was thinking about switching to shortcrust for the pasty, but if I keep it thick enough for heavy tomaotes, that might be a little flavorless.
Anyone have some tips or a favorite way of making this?:hungry:
Anyone have some tips or a favorite way of making this?:hungry: