not a baker, but the crust worked beautifully and the tart was easy to assemble and delicious. I will reheat leftovers for lunch today using your tip to do so in a 300 degree oven.http://finerkitchens.com/swap/forum1/213761_RECTomato_Cheddar_Tart
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Cyn, thank you for the Tomato Cheddar Tart you’ve posted here. I am so
- Thread starter curious1
- Start date
cynupstateny
Well-known member
My pleasure! Can't wait until we get good tomatoes here.
richard-in-cincy
Well-known member
If your season is as late as ours is here in the Ohio River Valley...
we're not expecting tomatoes until the end of July at this point. I finally planted my tomatoes last weekend. Normally they are out by the end of April. This weather! But of course there was also that NYC interlude where I could have planted a week or so earlier...
we're not expecting tomatoes until the end of July at this point. I finally planted my tomatoes last weekend. Normally they are out by the end of April. This weather! But of course there was also that NYC interlude where I could have planted a week or so earlier...
cynupstateny
Well-known member
We get Jersey tomatoes before ours and they're good!
richard-in-cincy
Well-known member
We get produce before our season in the markets too...
percolating up from Kentucky, Tennessee and Georgia. But it is never fresh picked ripe.
The joy of my grandmother's beefsteak tomatoes cannot be produced on the back of a truck picking green tomatoes in Tennessee to sell in Ohio a month before our tomato season.
percolating up from Kentucky, Tennessee and Georgia. But it is never fresh picked ripe.
The joy of my grandmother's beefsteak tomatoes cannot be produced on the back of a truck picking green tomatoes in Tennessee to sell in Ohio a month before our tomato season.