True to Alsacian culinary tradition... Just kidding, I know nothing about that, but this tart looked really good. My hubby is not a fan of carmelized onions, but he liked it as well. Cooking tip: careful taking it out of the box and putting it in the oven if it defrosts. It gets really flimsy and you are supposed to put it straight on the rack. When it bakes, it stiffens, so it's easy to take out. Eat it while it's warm, otherwise the dough gets hard. Not good leftovers, but hey, it's 8oz and so delicious, so that shouldn't be a problem.
January 30, 2006
Boy, I just made me and my gang seem real classy.
February 18, 2006
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October 14, 2006
bit of fresh ground pepper (specially the four pepper blend we sell) right after u take it out of the oven is REALLY good. gives it a different taste.
also, sometimes i put defrosted salad shrimp on it. LOVE the texture.
November 11, 2006
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April 29, 2007
(1) While tarte is still in freezer, preheat oven to 475, putting a baking sheet on the bottom rack to catch any cheese drips.
(2)Once oven is preheated, wait another ten minutes
(3)Take tarte from freezer and place directly on top/middle rack
(4)Check after 7 minutes; I prefer to leave it in for 10. Sometimes I turn off oven after seven
(4)Slide it with tongs onto cutting board
(5)Wait a couple minutes
(6)Cut with pizza roller
Try not to eat the whole thing yourself - but good luck with that.
Goes great with white wine.
May 22, 2007
Oh my goodness, it was amazingly decadently wonderful.