I’ve been eyeing off this recipe in Fresh and Light wondering if I should make it. The photo in the book looks incredibly inviting, but I was worried it might not turn out to look as good. The amazing thing about the recipes in this book is that I’m yet to make one that hasn’t been easy to follow and execute in my pretty basic home kitchen. I used my mixer and the dough turned out just as well, as did the filling. I do think you could make this by hand with no troubles, not really needed the food processor, although it does make life easier.
The flavours I loved, although we both found the texture of the pastry quite gritty. I don’t mind this, but the other half wasn’t a fan. To be honest I’d be tempted to make this again, but changing up the pastry and eliminating the cream cheese and making this more of a quiche type texture instead. The tart itself was perfect for a warm early summers dinner with a green salad and a glass of wine.
Here’s the recipe for you to create…and below a little inspiration of the visual kind.
Polenta Crust Tomato Tart