French Tomato Tart
Website
Source URL: www.davidlebovitz.com
Cuisine: French
Course: Main Courses
Reviews
2 reviews,
average rating 5.0 / 5
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I par-baked the crust and strained some of the juices from the garden tomatoes I used, but otherwise followed the recipe. Crust was light and flaky, creamy goat cheese got nice brown edges and tomatoes were cooked but still firm. I used thyme, chives and fresh oregano for the herbs and tucked in some oil cured black olives. Because the crust was par-baked I baked the tart at 400 for about 30 minutes.