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March 11, 2005


I just had breakfast, but yer makin' me hungry.
Cut it out.

I'll make one for you sometime. I also want to try a tomato tart soon, so you could get in on that next time you come down to HP if we plan ahead.

Gemma, it looks gorgeous! And delicious! Thanks for trying it. I'm glad to see that the puff pastry worked well, and your mustard idea is a great variation. I do something similar for a roasted-tomato tart--I mix a bit of grainy mustard with a bit of creme fraiche and smear that over the crust before layering in roasted tomatoes. Hmmm...speaking of which, I'll have to write about that tart when summer rolls around!

Oh, *blush*

Thank you Molly! It was a lovely recipe. Thank you for sharing it. A tomato tart is near the top of my 'to bake' list and I recently made some grainy mustards for baked pretzels. I will have to try mixing the mustard with creme fraiche, good idea! If only there were fresh tomatoes around. . .

I stumbled across your blog while I was doing some online research. Onion tarts are a personal favorite of mine. When done correctly, they are outstanding and delicate and complex!

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