Cheese and tomato tart

Posted on 08/26/2012 by philena
This identical to the New York Times's recipes for the tart and the crust, but since they came out so nicely I decided to post it here. I don't know how copyright works for copying and pasting recipes, so instead I will simply show you the result (please ignore the discolorations of my kitchen surfaces) and encourage you to follow the links above. They are very, very good.

I used a sheep cheese instead of goat cheese, and because I don't like cooked basil I sprinkled it on top of the tart as it cooled, rather than baking it with the tart (which made for a much nicer presentation, I think). Everything else was according to the recipe.
reseda_3067 27th-Aug-2012 12:13 pm (UTC)
Mm, sounds and looks tasty! But I have to say, this is the first time I've ever heard of the crust being made with yeast! I'm a bit iffy about that. Doesn't the taste differ a lot from a regular pie crust? :)
philena 27th-Aug-2012 02:19 pm (UTC)
I thought the crust was actually really good. The taste and texture are different, sure, but since this is a savory dish, rather than a dessert, that was to be expected. It was very tender (my regular pie crusts tend to be rock-hard), and went extremely well with the filling.
emac66 27th-Aug-2012 04:10 pm (UTC)
I can't wait to try this!! It looks gorgeous. yeasty crust sound good too. Like it was mentioned in the article, easier to handle and as long as you roll it out really thing, it shouldnt' be an issue. Would be just like a thin crust pizza. Really excited to make it this week.
karasumaa 27th-Aug-2012 05:33 pm (UTC)
Wow, the NYT's looks good, but yours looks plain amazing :D
sleepwalker41 1st-Sep-2012 12:11 pm (UTC)
How beautiful. We're still in the middle of tomato season here, I will have to put this on my to-do-soon list. I would like to try more things with yeasted crusts, too.
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