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Sugar Mama's recipe for Tomato Mozzarella Tarts

 
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Paul



Joined: 23 Jun 2005
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PostPosted: Mon Sep 12, 2005 11:18 pm    Post subject: Sugar Mama's recipe for Tomato Mozzarella Tarts Reply with quote

Sweet Mother of Jordan, I gotta have it!
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evil don



Joined: 23 Jun 2005
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Location: Close to my own Margaritaville, The Haliburton Forest

PostPosted: Mon Sep 12, 2005 11:25 pm    Post subject: Reply with quote

You beat me to the punch Paul. I wasn't even there but with the reports I have read I was about to beg for the recipe also!!!!!
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richfscott



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PostPosted: Mon Sep 12, 2005 11:34 pm    Post subject: Reply with quote

Don't even worry, Sugar Mama. I got this one.

Take one moron. Place moron in front of van. Beg.

Presto! You're eating mozzarella tarts.
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Ed



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PostPosted: Mon Sep 12, 2005 11:40 pm    Post subject: Reply with quote

Best pre-race breakfast I ever had!
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ck



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PostPosted: Tue Sep 13, 2005 12:01 am    Post subject: Reply with quote

The noises coming out of our van when Julie and I were eating those things was pornographic. Fork it over, Mel!
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cpg



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PostPosted: Wed Sep 14, 2005 12:23 pm    Post subject: Reply with quote

Dang, I wasn't even there and I want the recipe.

Give. Please!
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TLF Big Papi



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PostPosted: Wed Sep 14, 2005 4:25 pm    Post subject: Reply with quote

cpg wrote:
Dang, I wasn't even there and I want the recipe.

Give. Please!


Ditto. I was making pornographic noises just reading about them...
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JonD



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PostPosted: Wed Sep 14, 2005 4:27 pm    Post subject: Reply with quote

Sugar Mama's being coy. I suppose we'll have to just beat the recipe out of her...
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Shug



Joined: 06 Jul 2005
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PostPosted: Wed Sep 14, 2005 5:24 pm    Post subject: Sorry for the delay! Reply with quote

I hadn't checked this page in a while. Here it is, folks:

Happy to share. The dough is blitz puff pastry-- one of my favs as it has a zillion applications and it can be made quickly (thus the name). It sounds tricky, but once you make it once or twice, it's a cinch. You might look at a reputable pastry book for pictures, but here is the basic formula:

20 oz. bread flour
20 oz. butter, cold
2 t. salt
4 oz. water

1.Combine flour and salt. Rub fat into flour until it is the size of walnuts (I often do this on a mixer with a paddle attachment.
2. Toss in water to create a very shaggy dough. Knead lightly. The dough will look dry and unruly, but once you start creating your "turns," it magically becomes a dough again.
3. Pat and roll the dough out into a rectangle roughly 12x9". Fold it like a business letter, in thirds. You may need to use a bench scraper or palette knife to free the dough from the board on the first turn or two. Resist the temptation to throw flour on it to keep it from sticking as it will change the formula. This fold is called a single-fold.
4. Working quickly so the fat doesn't melt, rotate the dough 90 degrees (I always turn the seam away from me so I don't become confused. Roll the dough out again to 9x12". Fold it from the outer edges in toward the center and then fold in half. This is known as a double fold.
5. If the fat is getting soft, chill the dough (covered) for 20 minutes. If not, keep plugging away. Repeat the process for a total of 2 single and 2 double folds, alternating. The dough will look marbled when finished. Those pieces of fat yield a flaky crust.
6. Chill dough for 1 hour or wrap well and freeze for up to a month. It make wonderful cookies (palmiers) and cheese straws.

Disclaimer: Too much work? You can always by pre-made sheets of puff pastry, but it will rise considerably more than the blitz and it is usually made with hydrogenated fats. But it is convenient.

For tarts:
1. Roll the rested dough to 1/16" thick. Line a tart shell with the dough. Be sure to drape the dough into the mold. Don't pull it into place or it will shrink. Again, the dough could be frozen assembled like this for future use. As a neutral dough, it goes well with most fillings.

2. Dock (lightly perforate) the bottom of the crust with a fork. Smear on some Dijon or whole grain mustard (my secret ingredient).

3. Thinly slice plum tomatoes and blot dry on a paper towel. Salt lightly (the cheese has salt) and pepper. Thinly slice mozzarella (part-skim works well). Alternating in concentric circles, lay out the tomato and the mozz. Resist the temptation to put in lots-- a little goes a long way. When the mozzerella melts, it distorts. Too much yields a greasy product.

4. Bake at 375 until the bottom is browned. How long this takes depends on the size tart you are making. For a large tart, it could be 45 minutes. The best thing to do is to carefully check.

5. Cool a few minutes in the mold and then carefully transfer to a cooling rack so it doesn't accumulate condensation.

6. The tart is best eaten the day it is baked.

I've got lots of other delicious fillings if you want 'em (roasted sweet potato and brown rice, goat cheese bechamel and potato, Alsatian onion, et al). Or you could just run Chicago and I'd be happy to make some for you!

Feel free to pm with questions and enjoy!
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cpg



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PostPosted: Wed Sep 14, 2005 5:32 pm    Post subject: Reply with quote

Quote:
I often do this on a mixer with a paddle attachment.



I dated a guy who liked to do that.
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richfscott



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PostPosted: Wed Sep 14, 2005 5:37 pm    Post subject: Re: Sorry for the delay! Reply with quote

That's weird. I dated a girl like this once.

Sugar Mama wrote:
Those pieces of fat yield a flaky crust.
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Shug



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PostPosted: Wed Sep 14, 2005 5:39 pm    Post subject: Reply with quote

Rich, Colleen. Colleen, Rich. Now you two lovebirds should take it easy with the lard.
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cpg



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PostPosted: Wed Sep 14, 2005 5:45 pm    Post subject: Reply with quote

Quote:
. Working quickly so the fat doesn't melt



We've met.
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Julie Jam



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PostPosted: Wed Sep 14, 2005 6:08 pm    Post subject: Reply with quote

Thank you for the receipe, I have tendered it to my chef for immediate delivery.
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TLF Big Papi



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PostPosted: Wed Sep 14, 2005 6:14 pm    Post subject: Reply with quote

Yes, thanks for the receipe. If I get a chance this weekend, I'll give it a go.

Also, do you want to share the other filling receipes? The three you mention sound like heaven...
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Shug



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PostPosted: Wed Sep 14, 2005 6:22 pm    Post subject: Squash Tart Reply with quote

Provencal Squash Tart
1 Puff pastry sheets
or Blitz puff pastry

6 Tbs. Olive oil
1# onions
2 bay leaves
2 sprigs thyme
3# winter squash, peeled and small dice
4 large eggs
2 ½ c. gruyere, grated
1 c. cooked long grain rice
1 t. salt
¼ t. pepper
½ c. bread crumbs

Roll dough out to 12”. You will need to trim the shorter ends to widen the dough. Paint the tart pan with water and line with one of the two sheets of dough. Chill.

Blind bake shell. Saute onions, bay and thyme until onions are tender and golder. Remove spices and add squash. Cook until the squash becomes very soft. Cool.

Puree the squash (or sweet potato). Add eggs and cheese and blend together.. Then add rice, salt and pepper and stir to combine. Pour into tart shell. Sprinkle with bread crumbs.

Bake at 375° for 35-40 minutes or until set. Cool 10 minutes before serving.

Variation: Sub roasted sweet potatoes and cooked wild rice.
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Last edited by Shug on Thu Sep 15, 2005 1:01 am; edited 2 times in total
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Shug



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PostPosted: Wed Sep 14, 2005 6:23 pm    Post subject: Goat Cheese and Potato Tart Reply with quote

Potato and Goat Cheese Pie
2 sheets of puff pastry
or blitz puff pastry
2 c. milk
8 oz goat cheese, montrachet style
2 large eggs
4 oz crème fraiche or heavy cream
2 oz. butter
¼ c. all-purpose flour
1 t. salt
¼ t. black pepper
¼ t. nutmeg
1 Tbs. chopped thyme
1 ½ pounds Yukon Gold, parboiled 10 minutes, peeled and sliced in 1/8” slices

Roll 2 pieces of dough out to 12”. You will need to trim the shorter ends to widen the dough. Paint the tart pan with water and line with one of the two sheets of dough. Chill both sheets.

Make a roux. And milk, cream and crème fraiche. Cook to thicken. Whisk in eggs, salt, pepper, thyme and nutmeg and goat cheese. Cool.

Spread 1/3 the cheese mixture on the base. Arrange half of the potato slices in overlapping, concentric circles. Salt and pepper the potatoes.
Add second 1/3 of cheese mixture. Repeat the potato step. Finally spread the remaining cheese.

Place the second piece of dough on top of the first. Pinch the pieces together, sealing the interior edge of the tart.

Egg wash, score and vent decoratively. Bake 30 minutes at 400°. Reduce oven temperature to 350° and bake another 30 minutes or until the potatoes are tender and the bottom crust is browned.

Cool 20 minutes before serving
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Last edited by Shug on Thu Sep 15, 2005 1:01 am; edited 2 times in total
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TLF Big Papi



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PostPosted: Wed Sep 14, 2005 6:28 pm    Post subject: Reply with quote

Whooo Hoooo! Thanks!

Of course, now I'm starving....
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evil don



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PostPosted: Wed Sep 14, 2005 8:44 pm    Post subject: Reply with quote

Jon Dikinis wrote:
Sugar Mama's being coy. I suppose we'll have to just beat the recipe out of her...


I was hoping she was holding out for us to beg. I get a perverse joy in begging women for any sort of 'favors' culinary or otherwise Razz
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lori



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PostPosted: Wed Sep 14, 2005 9:16 pm    Post subject: Reply with quote

Ok.. so let's make a deal. Me bake like this??? uhh.. no! I'd be happy to uh.. pay someone to make me some of these and send them to me! They certainly do sound yummy. My begging teammate never shared his stash, and unfortunately I didn't sample these while raiding the Butts van. The banana mini bunt cakes (is that what they were?) were delish however!


PS.. Sugar Mama, that little picture over there
<--------- yep, only 5'3 Smile
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ck



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PostPosted: Wed Sep 14, 2005 9:24 pm    Post subject: Reply with quote

Thanks Professor Sugar Mama! I don't have small tart molds, but that's ok, I can probably down a 10" tart by myself anyway.
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t



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PostPosted: Wed Sep 14, 2005 9:48 pm    Post subject: Reply with quote

"Puff pastry sheet" and "sheets puff pastry." Uh, what? You lost me at ingredient #1. Or is that what you cook it on? If so, refer to question 1.
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PFo



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PostPosted: Wed Sep 14, 2005 10:45 pm    Post subject: Reply with quote

You are my culinary hero, Melina. These look absolutely amazing!
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Shug



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PostPosted: Thu Sep 15, 2005 12:59 am    Post subject: Reply with quote

t wrote:
"Puff pastry sheet" and "sheets puff pastry." Uh, what? You lost me at ingredient #1. Or is that what you cook it on? If so, refer to question 1.


T$, if the dough sounds too complicated you can purchase a pre-made product, thus, sheets (rolled out or "sheeted" meaning rolled on a sheeting machine) of puff pastry. Crafty linguists will sometimes make it into a compound noun by calling it puff pastry sheets. Not so crafty chefs generally omit the hyphens to keep home cooks confused.
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Melissa



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PostPosted: Thu Sep 15, 2005 1:26 am    Post subject: Reply with quote

I think I have to go back to the Toaster Streudel recipe. That's about my speed!
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Paul



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PostPosted: Thu Sep 15, 2005 4:40 am    Post subject: Reply with quote

I'm very grateful and have zero intention of being greedy, but if it's not too much trouble, can we have the deliciously sounding Alsatian onion filling recipe too?
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TLF Big Papi



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PostPosted: Thu Sep 15, 2005 7:15 pm    Post subject: Reply with quote

OK Sweet Melina,

I've read your instructions a couple of times and I think I get most of it. The main part that I am having problems with is the tart shell mold. Is this something large like for a pie? Smaller like muffins? A cookie sheet like for turnovers? One big "turnover" with crust on bottom and another on top (eg, not turned over)?

Also, is it better to use glass, metal, or stoneware? I know I get the best pie crust with the stoneware that I have.

In other words, what is the approximate size and shape of the finished product?
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Shug



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PostPosted: Thu Sep 15, 2005 7:22 pm    Post subject: Reply with quote

toby lafrance wrote:
OK Sweet Melina,

I've read your instructions a couple of times and I think I get most of it. The main part that I am having problems with is the tart shell mold. Is this something large like for a pie (this is what I suspect)? Smaller like muffins? A cookie sheet like for turnovers? Also, is it better to use glass, metal, or stoneware? I know I get the best pie crust with the stoneware that I have.

In other words, what is the approximate size and shape of the finished product?


Toby,
This refers to a tart pan. Tart pans are considerably shallower than pie plates and are tin-aluminum or stainless steel. American tart pans usually are two pieces-- the main form of the pan which includes the edges and the second piece is a removable bottom. You could choose one that is anywhere from 3-12" in diameter with a fluted or straight side (aka flan ring which is, like JKo, bottomless). I am deliberately vague because I use these formulas in my class where I show students a multitude of different make ups. The yields in these formulas, however, are for 12" tarts (although I usually make individual tarts instead).
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cpg



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PostPosted: Thu Sep 15, 2005 7:26 pm    Post subject: Reply with quote

Hey Melina:

I have never tasted the tart. I was not there to taste it, to my chagrin. However, just from the description, I went out and bought all the ingredients for the tomato one and the squash one. It looks to me as if this pastry recipe makes a hell of a lot of pastry.

Two 8-inch tarts' worth? General idea?

Thanks
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Shug



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PostPosted: Thu Sep 15, 2005 7:28 pm    Post subject: Reply with quote

Paul G wrote:
I'm very grateful and have zero intention of being greedy, but if it's not too much trouble, can we have the deliciously sounding Alsatian onion filling recipe too?


Alsatian Onion Tart
One sheet puff, blitz puff, pizza dough or pate brisee
4 large onions, small dice
3 tbs. heavy cream
salt and pepper
¼# slab bacon

Roll dough out to 12” circle, dock and chill.

Remove rind from bacon and cut in ¼” cubes. Heat a medium skillet and toss in the bacon. Render the fat. Decant the fat. Cook the onions in the fat until tender. Cool slightly.

When cool, stir in cream and season allowing for the saltiness of the bacon.


Top pastry with onions and bacon. Insulate the bacon with the onions so it doesn’t burn.

Bake at 375° for about 30 minutes or until GBD.

Caramelized Onion Tart
1 sheet puff, blitz, pate brisee or pizza dough
4 large onions, sliced thin
Evo
3 oz. crème fraiche
4 oz gruyere, shredded
salt and pepper

Roll dough out to 12” circle, dock and chill.

Caramelize onions in the oil. Season with salt, pepper and fresh thyme. Cool.

Dock crust. Slather dough with onions. Top with gruyere and smear on crème fraiche or sour cream.

Bake at 375° for about 30 minutes or until GBD.
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ck



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PostPosted: Thu Sep 15, 2005 7:35 pm    Post subject: Reply with quote

Bacon?!?! Can you use Fakin Bacon?
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TLF Big Papi



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PostPosted: Thu Sep 15, 2005 7:35 pm    Post subject: Reply with quote

Sugar Mama wrote:
(aka flan ring which is, like JKo, bottomless).


I also take it that they can be briefly topless too.

Sugar Mama wrote:
Tart pans are considerably shallower than pie plates and are tin-aluminum or stainless steel. American tart pans usually are two pieces-- the main form of the pan which includes the edges and the second piece is a removable bottom. You could choose one that is anywhere from 3-12" in diameter with a fluted or straight side ... The yields in these formulas, however, are for 12" tarts (although I usually make individual tarts instead).


OK. Now I have a better picture. I have an aluminum straight sided spring pan with the removable bottom. If the sides are shallow enough (1 inch?) would that work? Is it advisable to line the bottow with parchment paper?

If I was to make smaller ones, should I reduce the baking time?

Hmmm, I might need to make a trip to Kitchen Kaboodle...
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Shug



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PostPosted: Thu Sep 15, 2005 7:42 pm    Post subject: Reply with quote

toby lafrance wrote:


OK. Now I have a better picture. I have an aluminum straight sided spring pan with the removable bottom. If the sides are shallow enough (1 inch?) would that work? Is it advisable to line the bottow with parchment paper?

If I was to make smaller ones, should I reduce the baking time?



Don't worry about parchment. There is enough fat in most party doughs to allow them to release easily from a clean pan.

What you have is a springform pan. These are great for cheesecakes, but not tarts.
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TLF Big Papi



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PostPosted: Thu Sep 15, 2005 7:46 pm    Post subject: Reply with quote

Sugar Mama wrote:
What you have is a springform pan. These are great for cheesecakes, but not tarts.


OK, it does look like a trip to Kitchen Kaboodle is in my future...
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ck



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PostPosted: Thu Sep 15, 2005 7:49 pm    Post subject: Reply with quote

Combining two of Melina's tart recipes, I have made this recipe for roasted squash and carmelized onion tart a bunch of times. I have used their pastry dough recipe and typically use store-bought pie crust to save time, but it would be incredible with Melina's crust!

http://www.epicurious.com/recipes/recipe_views/views/15748

I know we have a few www.epicurious.com fans here -- everyone who likes to cook should spend some time browsing the site!
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TLF Big Papi



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PostPosted: Mon Sep 19, 2005 8:20 pm    Post subject: Reply with quote

Sugar Mama,

Again, thanks for sharing your knowledge. I made the tomato mozzerella tart last night for dinner and got good reviews from the family, except my 3 year old son, who doesn't like tomatos.

The dough was less work than I thought it would be and putting it together went fine. I was glad that you said not to put too much on, I put on less than I thought I should and it wound up being just right. I don't know if I didn't roll out the dough enough (I thought it was pretty thin) but the middle of the tart was a little undercooked. It took about 1/3rd of the dough for an 11 inch tart. I also took your suggestion and made a few twisty cheese sticks with the dough and some shreded parmesan cheese. Kitchen Kaboodle has more of my money now...
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Shug



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PostPosted: Mon Sep 19, 2005 9:08 pm    Post subject: Reply with quote

Without seeing it, it's hard to pinpoint exactly what went wrong. Did you dock the dough? Otherwise, try baking it a little longer. Overall, sounds like it was successful.
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TLF Big Papi



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PostPosted: Tue Sep 20, 2005 12:02 am    Post subject: Reply with quote

Sugar Mama wrote:
Without seeing it, it's hard to pinpoint exactly what went wrong. Did you dock the dough? Otherwise, try baking it a little longer. Overall, sounds like it was successful.


Yep, I docked the dough. I cooked it for 45 minutes. I agree that a bit longer in the oven would have probably done the trick.

Again, it was overall successful. Thanks for sharing.
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Shug



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PostPosted: Tue Sep 20, 2005 12:35 am    Post subject: Reply with quote

toby lafrance wrote:
Thanks for sharing.


No way, Toby. Sharing is giving up the goods. Where's my sample. Mama hates cooking at home.
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TLF Big Papi



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PostPosted: Tue Sep 20, 2005 3:50 pm    Post subject: Reply with quote

Sugar Mama wrote:
toby lafrance wrote:
Thanks for sharing.


No way, Toby. Sharing is giving up the goods. Where's my sample. Mama hates cooking at home.


When some of you DWD'ers come out for Hood to Coast, I'll make some for you. Very Happy
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Snowman



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PostPosted: Tue Sep 20, 2005 6:15 pm    Post subject: Reply with quote

Sugar Mama wrote:
Alsatian Onion Tart
One sheet puff, blitz puff, pizza dough or pate brisee
4 large onions, small dice
3 tbs. heavy cream
salt and pepper
¼# slab bacon


Hey, what gives? There's not a single ounce of Alsatian in those tarts?


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TLF Big Papi



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PostPosted: Sun Dec 31, 2006 5:27 pm    Post subject: Reply with quote

As a special request from my lovely wife and daughter, I am making tomato tarts for New Year's Eve. Glad I can find it here anytime...

Again, thanks Shug.
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PostPosted: Sun Dec 31, 2006 8:27 pm    Post subject: Reply with quote

Herbed goat cheese tart for our NY Eve! I'll share half of mine if you share half of yours Toby!
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TLF Big Papi



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PostPosted: Sun Dec 31, 2006 11:08 pm    Post subject: Reply with quote

Do I get some pumpkin bread too?
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PostPosted: Sun Sep 13, 2009 1:23 am    Post subject: Reply with quote

Family is requesting the Tomato Tart and I couldn't find my copy of the recipe. Voila! Tapermadness....Here it is!

Thought I'd bump this back up.....
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PostPosted: Sun Sep 13, 2009 5:51 am    Post subject: Reply with quote

TLF Big Papi wrote:
Thought I'd bump this back up.....


And I'm SO glad you did.

I'm laughing my "arse" off!!!
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ck



Joined: 24 Jun 2005
Posts: 3284

PostPosted: Tue Sep 15, 2009 12:41 am    Post subject: Reply with quote

Oh, I've been craving these lately!!
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Scuba



Joined: 01 Jul 2005
Posts: 3574
Location: Arlington, VA

PostPosted: Tue Sep 15, 2009 4:39 pm    Post subject: Reply with quote

I might need to try this! My old housemate just happened to leave one of those fancy tart pans in the pantry. I have no idea what to do with it...until now! Smile
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TLF Big Papi



Joined: 27 Jul 2005
Posts: 4122
Location: RSN

PostPosted: Thu Jul 03, 2014 4:00 pm    Post subject: It happened again. Reply with quote

Hola Tapper Madness!

My family is requesting the Tomato Tart and I couldn't find my copy of the recipe again. Voila! Tapermadness....Here it is!

Thought I'd bump this back up..... Cool
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