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--- recipes:tomato_tart_no_mayo [2023/07/31 21:24] – tell
+++ recipes:tomato_tart_no_mayo [2023/07/31 21:50] (current) – tell
@@ Line 4: / Line 4: @@
   * Preheat the oven to 350 degrees.
-**INGREDIENTS:**
+===== INGREDIENTS: =====
   * 1 pastry (1/2 recipe) see recipe
@@ Line 15: / Line 16: @@
   * 1 tablespoon extra virgin olive oil
-**PREPARATION:**
+===== PREPARATION: =====
-  - Slice the tomatoes and lay on a wire rack over a tray to extract some of their water.
-  - Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.\\
+  - Slice the tomatoes and lay on a wire rack, placed over a tray.  Allow to sit to extract some of the water from the tomatoes.
+  - Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling and topping.\\
+  - Beat together the eggs and goat cheese. Season with salt and pepper.
   - Brush the mustard over the bottom of the dough. \\
-  - Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.\\
+  - Arrange tomatoes over the mustard in concentric circles, overlapping them slightly. Sprinkle with pepper and the herbs.  Extra salt if needed, TBD. \\
-  - Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. \\
+  - Pour egg mixture over the tomatoes. \\
   - Drizzle on the olive oil. \\
   - Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. \\
   - Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
+===== Notes =====
+If you have time, carmelize some onions, then spread them on the crust below the tomatoes.   Prep the onions in a skillet, low and slow, keep adding liquid (water, white wine).