This looks good: Herbed Tomato Tart

looks wonderful. I want a piece NOW! but wondering about the nutmeg. doesn't seem to belong.

at least in my mind

 
If you look at Greek recipes in particular, and others, nutmeg is

added in tiny amounts--and I don't think it is identifiable, but is an umami ingredient.

 
Agreed. I do that all the time. Tiny pinches of

freshly grated nutmeg, mace, or allspice in savory dishes, Adds a wonderful depth to the flavor. Just a pinch, you don't want it in the foreground. Just a lingering hint in the background.

The lasagna I made tonight had a 1/4 tsp of mace in the Parmesan Béchamel Sauce. Totally gilds the lily.

 
In the comments, someone heats the anchovies so they disintegrate. Big flavor. Same with

a caesar salad. Just not the same without them.

 
I can totally see mace or allspice with the tomatoes, but not nutmeg. I see that with cream sauces

but not much with tomatoes. not a big fan of nutmeg anyway. maybe that's it. I am trying this for bookclub night appetizer as I can prepare the tomatoes, sans nutmeg, the day before and even pre-bake the crust, finishing off in a hot oven to crisp up and melt cheese.

 
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