12 Responses to “tomato chevre tart”

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  1. This recipe looks really good. I can’t wait it give it a try.

  2. Simple perfect, and comforting. I hope things are getting back to normal for you, losing a loved one is always incredibly hard. Looks delicious.

  3. This tart looks like a wonderful way to celebrate summer’s bounty.

  4. So summery and delicious use of chevre :)

  5. this is all the things I love about summer! hooray for tomato season!

  6. Laura

    Hey,

    Thank you for the recipe. Unfortunately, my crust (made with whole flour) got wet, although baked. Do you think it was because of the tomatoes? Every time I try to make pizza, this thing happens, the crust gets wet and mushy instead of crispy.

    Please advise.
    Thank you.
    Laura

    • Elizabeth

      Hi Laura, I am so sorry it didn’t work out for you! Thanks for stopping by and sharing your experience.

      Off the top of my head, I wonder if your oven is properly calibrated. If it ran cooler than the temp you’ve set it to, that could be a major issue. Do you have a separate over thermometer? I highly recommend them. Otherwise, I’m not sure — did you preheat a baking sheet and start with a chilled tart shell? I’ve found that chilling or freezing the tart shell, and then placing the pan onto a hot baking sheet helps the crust to cook quickly before the sog sets in.

      Tomatoes always have the possibility of a soggy crust. I might recommend deseeding them first next time? So sorry it didn’t work out. If you want to tell me more about the process, for instance if the dough was sticky when you were rolling it out, I’d be happy to continue troubleshooting.

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