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Tomato and Mozzarella Tart
Source: America's Test Kitchen
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 Reviews:  4   Viewing: 1 - 4  
Rating: 5
by: Allison, CA Reviewed: 08/01/2012
My husband's fav!
This tart is delicious and has become a favorite in our home. The directions make it seem more complicated than it is, and I agree with previous reviewer Cheryl that cutting strips for the edges is not really necessary - you can just fold the dough. I also second that it doesn't keep well for leftovers, so eat up!!
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Rating: 5
by: Mary, MN Reviewed: 07/13/2012
Delicious. Used 7 tomatoes. Put dough directly onto tinfoil lined sheet. Didn't bother with rolling it out first, or with making edges. Add the cheese AFTER the first 15 minutes of baking. The 425 oven was too hot and burned my first attempt at cheese. Use 350 oven for second and third periods of baking. Served 12 people at Book Club as a side dish. Everyone really liked it.
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Rating: 5
by: Deborah, PA Reviewed: 02/13/2008
This recipe is always a hit!
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Rating: 5
by: Cheryl, NY Reviewed: 08/06/2006
This was very good and well liked by our company. I didn't cut strips along the edges of the dough to make it double high. I just folded over the edges a little to make a little border. But the more surface area covered with tomatoes, the better. Note: this is not very good leftover.
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 Reviews:  4   Viewing: 1 - 4  
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