Taking the techniques you have learned from the biscuits, scones and poptarts -we are going make savoury tomato tarts with black pepper crust. Make the dough just as we did before, ensuring not to overwork the gluten. The crust has a little extra goodness in it, parmesan and pepper. Roll the dough out between two pieces of plastic wrap, remove one and line the tart pan with the dough...pressing into the corners of the tin. Using your fingers, pinch the dough around the fluted edge and cut it off (bake the remainder flat like a cracker). This is not a pizza, even though it looks like one, use a small amount of cheese on the base then top with thinly sliced tomatoes. You are making this in partners, each partner is to make 1 tart pan. I find that you need to use 1.5 tomatoes for every group of 2. Enjoy and remember to clean using VERY HOT WATER!
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