英国威廉希尔

玛蒂尔德的番茄馅饼

我读了一本新小说,该玛戈事理, last month and loved it. It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded.


“The salt-cured cod was layered with cream mashed potatoes and presented in a small cocotte… the mussels bathed in white wine and garlic sauce.”

“焦糖梨的HID的片蛋羹下方,顶部与烤杏仁的碎片撒。”

“她用全脂牛奶和奶油和黑巧克力片的破折号做到了。我沾了一块黄油烤面包到巧克力“。

让挞面团 铺开面团,易peasy fitted weighted to bake a thin layer of dijon, if you wish 做t the herb mixture over

Because I buy and read books completely blind — I don’t like reading reviews or even the backs of books or I find I’m always waiting for [something that is mentioned that’s not a spoiler, sure, but still a thing I now know will happen and I only want to know when] and it’s not as fun. I also didn’t know anything about the author,早苗勒莫瓦纳going in and hadn’t realized she is, in fact, a Food Person, a former cookbook editor from Phaidon and Martha Stewart. No wonder every time a character cooks, you want to be in the kitchen with them. After I mentioned on Instagram how much I’d enjoyed the book, Lemoine emailed me to ask if I’d like recipes for any of the dishes mentioned. A real recipe from a fictional character? Is it too奇异的?更具挑战性的克拉芙缇之间选择具有焦糖梨(上图)和其他的菜,但最终它是番茄的赛季,我没有机会反抗配方这段话的后面,这就像声音的唯一的一种八月我想有:

“For dinner Mathilde made a tomato tart with fennel salad. She had bought the tomatoes at the market and they spilled juice onto the cutting board as she sliced them open. She always made her own crust and shaped it like a true pâtissier, leveling off the edges until it was flush against the mold. Beneath the tomatoes, she added a layer of parsley pesto and grated cheese.”

八月番茄彩虹
切片,腌制
arranged, extra pieces fitted in

我用的传家宝西红柿但你并不需要 - 我在这里尝试限制我大惊小怪了传家宝,反正,因为它感觉像圣徒传 - 任何良好的田间生长的番茄会工作,甚至更小西红柿,减半或切片。Inspired by Mathilde, I did indeed make my own crust and leveled off the edges, but I won’t tell anyone if you use a storebought crust or sheet of puffed pastry instead (for the latter, I’d bake it flat, as we do这里). The result is exactly as good as it sounded in the book, an abundantly flavorful, very summery light meal. We had it with a green salad with a vinaigrette I snuck a spoonful of mayo into, also inspired by Mathilde, but next time I’m going to make my favorite fennel salad — do you want the recipe? anyone? (I always get tumbleweeds when I talk about fennel, it’s okay, sigh, more for me.) However you serve it, I hope you love it as much as we have for lunch this week.

mathilde's tomato tart

Previously

Six months ago:翩飘香
一年前:黑胡椒豆腐和茄子
两年前:Foccacia Sandwiches for a Crowd
Three years ago:黑莓,蓝莓面包屑饼
Four years ago:夏季Squash Pizza,桃梅尔巴冰棍Chile-Lime Melon Salad
Five years ago:覆盆子碎冰
六年前:冷面用味噌,石灰和姜杏开心果广场
七年前:Charred Corn Crepes,突发番茄加莱特玉米和西葫芦andStrawberry, Lime, and Black Pepper Popsicles
Eight years ago:粉红柠檬水酒吧and烧焦的胡椒牛排酱
九年前:用芝士和蜂蜜糖梅可丽饼
Ten years ago:每天巧克力蛋糕andZucchini and Almond Pasta Salad
Eleven years ago:芦笋香肠和面包丁andSour Cherry Slab Pie
Twelve years ago:哈密​​瓜莎莎and梅花库亨and烤胡萝卜和鳄梨沙拉
十三年前:夏季Pea and Roasted Red Pepper Pasta Salad
Fourteen years ago:韦沃斯Racheros,蓝莓面包屑酒吧,Napa Cabbage Salad with Buttermilk Dressing快速西葫芦炒

Mathilde's Tomato Tart

挞皮(八德brisée)是松散的从多里·格林斯潘的改编每天DORIE。For the cheese, use any kind you like or a combination thereof. Lemoine loves Drunken Goat here, but gruyère, comté, cheddar, asiago, or pecorino could work too. I used an aged provolone. If you don’t have large or heirloom tomatoes, halved cherry tomatoes or sliced cocktail tomatoes will also work here. Serve with a green salad,像这样或茴香沙拉,如玛蒂尔德一样。

    For the crust (pâte brisée)
  • 13/4 cups (230 grams) all-purpose flour
  • 1/2茶匙砂糖
  • 1/2 teaspoon coarse or kosher salt
  • 1/2杯(4盎司或115克),冷无盐黄油,切成1英寸件
  • 1个大鸡蛋
  • 1汤匙水
  • For the filling
  • 3种大非常成熟的西红柿,祖传或其他,切片四分之一英寸厚的横向(约1.5磅)的
  • 粗或粗盐
  • 1small garlic clove
  • 1cup (15 grams) basil leaves, loosely packed
  • 2杯(25克),香菜叶,松散的
  • 2汤匙(30毫升)橄榄油,加更多的刷洗
  • 1tablespoon smooth Dijon mustard (double if it you like mustard; skip if you don’t)
  • 2盎司(55克),硬干酪,切成薄片或磨碎的粗(见注)
  • 现磨黑胡椒

使面团:将面粉,糖,盐和黄油在食品加工。脉冲直到混合物似的粗面包屑。加入鸡蛋和水,食品加工,脉冲纳入。脉冲,直到面团走到一起。变成面团到纸张羊皮纸和形状的成盘。在上面放置羊皮纸的另一片和推出到一个11英寸的磁盘。滑动到板或托盘,冷冻10分钟,直到固定但不那么硬,它会在弯曲时产生裂纹。线A 9.5英寸馅饼盘,优选一种具有可移除的底部,与所述生面团。[A馅饼盘或烤盘与羊皮纸衬里可以工作以及,只要保持侧1英寸高。]修剪多余面团(在冰箱中备用修补)和刺用叉子底部。冷冻20分钟,直到固体。

Bake shell:Preheat the oven to 375ºF with rack in center. Place the tart pan on a rimmed baking sheet. Weigh the crust down with parchment paper and pie weights, dried beans, or rice (that you don’t plan on using for anything else). Bake crust for 20 minutes. Remove parchment and weights. If there are any cracks or breaks, you can patch with the remaining dough. Bake for 5 minutes more. Remove from oven and let cool.

Make the filling:同时,代替番茄上的镶边烤盘切片和轻轻撒上盐。

在食品加工结​​合大蒜,香菜,九层塔,和1/2茶匙盐。脉冲直到切碎。加入橄榄油和脉冲直到涂抹酱形式。您可能需要向两侧刮食物处理器的降几次。如果预先使草药混合物,存储在用保鲜膜冰箱压靠其表面上。

有纸巾上吸干番茄去除多余的液体。

用小汤匙或抹刀,扩散均匀第戎芥末上地壳的底部。上均匀分布顶级奶酪。上面作装饰用草本植物混合物,轻轻地扩散到罩中的薄层。顶配西红柿,重叠。切小片西红柿填补空白。番茄收缩而焙烧,所以让他们舒适和挞锅满。轻轻一刷西红柿与橄榄油,撒上新鲜胡椒粉。

Bake tart:直到番茄变软,地壳是金,约50分钟,长达1小时,直到西红柿都深深烤。允许稍微冷却,然后热情地服务或在室温下。

Do ahead:You can make the dough a few days in advance and refrigerate. You can also bake the crust one day and make and bake the filling another, as I did. Leave at room temperature; no need to wrap. Leftovers of the finished tart keep in the fridge for 4 to 5 days.

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300分上的评论玛蒂尔德的番茄馅饼

  1. FEN-NEL! FEN-NEL! FENNEL!!!!!!!!!!

    I am team fennel, I am always seeking out ideas for when I’m not just slicing them up and eating them like an apple; your green bean salad ft fennel a la (RIP) Porsena is on summer repeat for me year after year after year.

    请分享!

    1. Pdub

      有茴香的爱人也在这里!诗是有乐趣的X去年同期的链接变成数月或数周前时间,因为冠状时间......。

      1. 大西洋

        Fennel fan here too! I even grew some this year, though they are pretty small due to a sorry lack of watering.

        尼娜明亚波尔斯:您可以享受“一年在上海吃的小卫星”。标题是有点赠品,但非常值得追求的;这是一个简短的回忆录,高度令人回味和拉家庭的共同主题,怀旧,吃饭,孤独城(OK,现在黛比不会读它,因为我给了太多的信息!)。

    2. 艾玛

      另外一个团队茴香!最后一个有趣的沙拉我茴香制成薄薄地用大量chiffonade(d)酢浆草和光梅奥/醋酱切片。给予我们的茴香食谱。英国威廉希尔

    3. Aubrey

      是的,我做的几乎每周基础上周三厨师烤茴香,樱桃西红柿!我想我是第一个链接到它在这个博客上。请更多!

    4. I need that Fennel Salad recipe, too. I always buy fennel with good intentions and use some but then it eventually goes to the worm bin (and they like it). I need a good recipe that will use the bulb.

    5. Deanna

      我也是球队茴香。我做一个茴香沙拉柠檬/百里香/橄榄油敷料,它的完美。它每一次我的家人叫嚣做到这一点。

    6. JSPA

      如果生的,“像一个苹果”是明显的默认。至多,切成薄片,并堆放到与CHEVRE新鲜的,破旧的黑麦。如果熟;切片,油和焦糖在烤箱。盐是可选的。确实没有什么别的我从茴香想。

      我敢肯定,你可以把它票友(金蘸玫瑰也存在),但不相信,因此越好(再次:金蘸玫瑰)。

      But I’m willing to be convinced.

    7. Susan

      我很想有一个好的茴香沙拉食谱!煤矿是柑橘类的水果,我一直在寻找不同的东西来试试吧!番茄馅饼看起来很可爱

  2. Sallyt

    This looks amazing! I’ve been wanting to read her book, and how lovely that she has actual recipes for her character.

    I think you have a typo for flour grams – do you mean 230? Thanks!

    1. Anrev

      另一个来回队茴香!我已经与和平知道其他人一样,我的房子讨厌它。更适合我。

  3. 凯西

    I was lucky enough to find Dry Farmed Early Girl tomatoes at Trader Joe in CA Bay Area; I usually can find them this time of year at Farmers Markets. I know they will be great in this recipe!

    1. Susan L

      Thank you for mentioning that we can purchase the dry farmed early girls at TJ’s in the Bay Area.. Sometimes I just can’t get to the farmers market!

      1. 凯西

        You need to call your TJ first thing in the morning; if they have these tomatoes, have them save them for you. I was lucky I got to my store early enough because they were only given one case per day.

      2. Jenny Rappaport

        如果你不喜欢芥末,有什么事情你用呢?我知道我可能只是离开它,但我可能是野生和疯狂的东西,如红酱?

        1. I would think a spoonful of good vinegar like balsamic or red wine would be a great substitute – possibly stirred into the miso to round it out a bit. Try it and see!

  4. PlumGaga

    这听起来绝对好吃,但请检查您的面粉的重量。30克为约1/4杯,而不是1 3/4杯,这将是210克。

  5. 石南属

    I had the most wonderful fennel gratin with tomatoes and black olives, with a glass of crisp white wine, in the hot sun on the island of Rügen in Germany that I have tried numerous times to recreate and never quite managed to get right. Team Fennel here, too.

  6. Annemarie Banas

    一个夏日的茴香沙拉食谱将是巨大的,德布!我通常认为茴香冬季沙拉(柑橘混合),但很想听听你的想法之一,这些热个月。
    And I love a good piece of fiction mixed with recipes (Nora Ephron’s Heartburn!) so will search out The Margot Affair soon. Thanks.

  7. Kate Sendegeya

    华丽的外表,因为所有你的食谱做的!英国威廉希尔Sorry you get crickets when you say “fennel”:-( I adore it, and love it both in a salad or cooked, but my husband can’t stand it! Nor can he stand parsley! Sad. So I just don’t bother.

  8. 吉利安

    我很想知道你最喜欢茴香沙拉食谱!我们迷恋从SK食谱芝麻菜沙拉茴香,常常令它即使我们不具有鸡肉沙拉。

    This tart looks fabulous! Can’t wait to make it before tomato season ends.

  9. Anna

    The tart looks lovely and I will make it tomorrow if I can get nice tomatoes at the veggie stand! As to the fennel, though: I am so sorry, but no. Not even from you :-) Fennel is a no-no in my otherwise very open-to-all-flavours kind of kitchen. Sorry! ;-)

  10. 特蕾西·法瑞尔

    Very similar to a Southern tomato pie, esp with the mayo. Last summer I had a lovely “deconstructed” version at Easy Bistro in Chattanooga. This is such a classically good combo & the variations are endless.

    附:blech on the fennel

  11. 梅艳芳Schattner

    我的盲烘烤方法是很难获得,但完美的作品,如果一个人有一点时间和计划提前。
    有一次,我上市,在挫折中,烘烤空馅饼皮的许多不同的方式,我的朋友回答说,她的妈妈并不了解所有不必要大惊小怪。我问她有什么绝招或方法,她说有没有。我求她请询问再次,必须有东西,她做。但她回来了相同的答案,没有什么特别的技巧。我坚持认为,她必须得到更多的细节,这是根本不可能刚推出的地壳和烘烤空。最后,她回来了关键,“只是让地壳坐3-4小时烘烤之前”。中提琴!这似乎足以干举行的地方,即使该带凹槽的边缘。
    必须是鸡蛋,我常常想知道它是否会与所有黄油地壳正常工作。

    1. 索尼娅

      这是迷人!我想下一次我做的馅饼尝试这一招。

      难道她让在冰箱地壳休息,冷冻,或者只是在柜台上?

      1. Anita

        只是在柜台上。有一次我被打断了,放在冰箱里过夜。所以我让它在烘烤之前干燥有点它有点湿了。
        It still needs the pricking all over, to prevent puffing.

    2. Erin B

      我好奇!这听起来如此美妙懒!糕点炮弹总是折磨着我,收缩和下滑,所以我绝对会试试这个方法!

      1. Anita

        我们被冻结使得苹果馅饼,它是如此简单和有趣的,然后我开始咆哮关于烘烤空贝壳和我所经历的所有挫折。采取了一些挖掘,以获得尖端的,但太值得了。

        1. 尔玛

          我让我开始感到馅饼壳在锅里,直到寒冷,但仍然prickable。热炉冷馅饼壳450滑动。打开烤箱到425,烤12分钟。我很少有壳低迷。阅读此车的地方和它的作品。外壳必须虽然很冷。

  12. 加里

    You better post that fennel salad recipe!!!

    好胃口了茴香/橙色色拉在几年前,这是非常好的,但相当挑剔。这方面的一个简化版是我去到。

  13. Dyepotgirl

    哦,请给我们茴香食谱!英国威廉希尔我的团队茴香一路走好!我最喜欢的素食食谱星期一是Bucatini烤茴香和番茄酱。英国威廉希尔哦,这么好!

  14. 下降二

    这看起来像一个可爱的方式来削弱我们的堆large farm stand tomatoes. Skipped the cheese and used a frozen pie crust, as one family member has a dairy allergy. It’s very good–I love roast tomatoes, and with the pesto it’s a lovely simple taste of summer.

  15. Jennyg

    My friend and I read this book a few weeks ago and THIS was the recipe we pinned over!!! Thank you thank you!!! Loved the book, loved the imagery, feels like a walk through Paris at times.

  16. 佳佳

    团队茴香这里!我喜欢的任何和所有茴香食谱,你有你的袖子。英国威廉希尔此外,这个看起来美丽和美味,正是我想现在。

  17. 知更鸟

    是的,请茴香食谱!英国威廉希尔我几乎每天我店购买时间的灯泡,因为它只是如此多才多艺:鲜甜而生的,烤,汤...

  18. 布赖恩Gulledge

    我添加到那些谁崇拜茴香,很想(有)食谱,你送我们的方式!英国威廉希尔我甚至在意大利做了一个野餐一次为自己和其他七人在那里我买在一个农贸市场小曼陀林,并与其他内容一起提供一个简单的茴香沙拉。不过,据我所知,缺乏一般的兴奋,因为我结束了具有茴香沙拉所有对自己...。

  19. 钛naD

    你如何从一个蛋挞模萎缩让您的糕点?我总水平它关闭烘烤(他们在GBBO做的事情,他们在煮点心边看到了一把刀在我看来就像总解体只是等待发生)之前,但我用无论多少饼的重量,我总是得到one side that slips down, making the filling stage… interesting… I’m not Team Fennel (too much in the sausage when I was a kid), but I would be Team Baccala if you had any good recipes going.

    1. DEB

      这个配方收缩了一下,而不是一吨。But you brought up GBBO and there’s a pressing thing I need to discuss: I actually noticed, in the years I watched (I confess my interest waned with Mary left, but I hear it’s still great, regardless), that they made perfect tart crusts by leveling them AFTER they baked and I wondered why I go through so much trying to get mine to shrink less. Of course they look perfect if you do it that way!

      1. Kit

        我注意到,在GBBO为好。我与Tinad,虽然。我想象一个熟蛋挞壳的裂纹与该方法碎片。我想知道的唯一办法是尝试它。

        1. DEB

          我想,如果你这样做的时候用锯齿刀仍然温暖,如果一个厨师或削皮刀是拖,会被罚款。你砍脆饼成其经典的外形时,温暖从烤箱,这是从来没有一个问题(除非你等待它冷却)。

    1. S reid

      从别人谁住在法国,这里是番茄挞我以及我的大多数朋友做:
      Make your own pastry and bake blind (not so essential as the filling is not heavy, but better)
      Smear lots of Dijon mustard on the bottom- I use smooth and grainy
      撒上磨碎的奶酪 - 格鲁耶尔,孔德等
      Slice tomatoes on top
      煮至奶酪冒泡。如果需要添加一些紫苏叶
      瞧,花莲菲尼

  20. 琳达·天玺

    等不及要读取的玛戈事理。听起来很赞。我知道你不喜欢建议,但我认为你会喜欢用晚餐爱德华 - 关于食物,关系和集在纽约。这是由伊莎贝尔·文森特。

    1. Rebecca

      Thank you for recommending Dinner With Edward, I will check it out right away. I just finished a book called Wild Game by Adrienne Broderick- Also about complicated relationships and food is a major presence.

  21. 这里的一切都听起来很好吃!我会爱你的茴香沙拉食谱。我通常烤,或成为其原料与我的自制豆沙......那么好。

  22. 伊莎贝尔

    这让我想起了戴维·莱博维茨的番茄馅饼,我非常喜欢!主要的区别似乎是香草酱和磨碎的奶酪(Lebovitz有你的西红柿,我强烈建议尝试,因为它得到褐色和惊人的顶部译者语山羊奶酪)。我希望我们得到的西红柿在本周的CSA,所以我可以试试这个版本和比较!

    Also, yes please to another fennel recipe! I have mixed feeling about fennel (not a huge licorice fan), but we’ve gotten it in the CSA a few times so I’m always looking for new chances to learn to love it (:

    1. Liane

      该Lebovitz番茄馅饼配方具有跳过盲目烘的优势。芥末或香蒜(我的变化)外衣壳煮过并让坐在灌装前15分钟。加入西红柿(或烤茄子等蔬菜烤),奶酪为您选择的补充蔬菜和450煮25-30分钟。这对我们来说是一个夏天的主食。德布,感谢各种配料的建议,我将适用于一个已经完美的少挑剔地壳过程。

        1. 丽莎

          哦!所有这些食谱听起来那么好。英国威廉希尔也许我们还可以得到克拉芙缇配方吗?:)
          而且是请一个茴香沙拉食谱。我爱的味道,但从来不知道该怎么做茴香,当谈到在我们的CSA。

  23. 艾琳

    This is gorgeous. Another vote for fennel in any form. The only salad I make with it is the fennel/celery/apple…a basic variation of your recipe, I thought (with pears?).

  24. Bridgit

    Similar to Ina Garten’s “Anna’s Tart”, which we made this week on pizza crust that was cooked on a pizza stone on the grill. I do not regret it!

  25. Michael

    哇!茴香确实产生了很大的兴趣!在最近的食品网系列,艾米·舒默学会做饭,艾米的丈夫,克里斯厨师费,分享了他对爱情茴香,并列入为茴香,芹菜沙拉巴马配方。我很高兴这个番茄馅饼,我只想把茴香权的馅饼!

  26. Beth M.

    更多的茴香!我将所有的茴香食谱哟英国威廉希尔u’ve got. I put it in my lemonade, eat it raw, sneak it in sandwiches, saute it, bake it…..

  27. 詹妮弗

    这本书是关于我的床头柜上,在我旁边转来了!很高兴听到这是一个很好的一个。这个馅饼看起来像只是事情做与当前爆炸在我的花园里的西红柿。感谢你的分享!(须─我爱茴香,并欢迎茴香配方!)

  28. 这仅仅是可爱。从小说的真正配方?而且这有点类似于这是我名单上的这一周让我的番茄馅饼!可能只是切换到勒莫瓦纳的替代。

    爱传家宝西红柿,太,但试图让他们家离我的城市市场与农产品快把我逼疯了其余的无奈。他们通常是如此的成熟,他们分裂和土豆泥 - arghhhhh。

    此外,我们爱茴香!只知道一些事情做,所以会喜欢上它的击打厨房拿!英国威廉希尔

  29. Ingrid Emery

    茴香沙拉食谱,请 - 我爱茴香,经常使茴香沙拉。希望能看到在击打厨房更小茴香食谱!英国威廉希尔英国威廉希尔

  30. EMill

    哈啊... ..food色情!我的大部分最喜欢的书是充满了它,在托斯卡William Hill橄榄球纳,贝拉托斯卡纳1000天,当然,巧克力。
    当然现在读的书。挞看起来和听起来好吃,太!我有一个花园充满传家宝西红柿,现在是需要一个家。

  31. 哇,难怪你喜欢这本书这么多!我最喜欢的书是由乔安娜·哈里斯巧克力的正William Hill橄榄球是同样的原因,你喜欢这一个 - 的描述是死的!声音(和外观!)令人难以置信。

  32. Barbara

    我想茴香沙拉食谱!我喜欢茴香,总是有一个冰箱里,准备在大多数人使用的芹菜,到sahve成沙拉场所使用,用葱炒香一起,...。这挞本周也将在菜单上。

  33. 科琳Spada

    我也喜欢茴香!所以带来的沙拉食谱!

    I had a tomato tart years ago that was delicious. I am certain I requested, and received, the recipe, but in multiple moves, a husband, two children, etc. since then I cannot find that darn recipe anywhere. So glad you shared this one.

  34. Jan

    是请了茴香配方。这看起来好得令人吃惊。海蒂101个食谱也有美味的乡村番茄William Hill橄榄球挞是一直喜欢我们,因为她第一次出版它。

  35. Erin B

    Please share the fennel salad recipe, Deb! We grew fennel in our garden for the first time this year and I’m a huge fan of it in every iteration: raw, roasted, grilled or braised! I think it’s an unsung hero of vegetables and adds such an interesting flavor to whatever it’s paired with. I don’t even like black licorice, and I know fennel is KIND of licorice-y, but it’s much less of a punch in the face and more nuanced and delicately perfumey. I especially love it paired with arugula, lemon, olive oil, reggiano and flaky salt, but I’ve made that a million times and want something new, so please “spill the tea” on the fennel salad!

  36. I adore fennel! Please share your salad. I think many people have a preconceived idea of whether they will like it based on their dislike of licorice candy. I can’t abide licorice candy but braised fennel, fennel ice cream, fennel salad are my number ones!

  37. 索非亚蒙哥马利

    我做了克拉芙缇当我读完,但我一直在这个馅饼和茴香沙拉思维!请分享完美的茴香沙拉食谱陪!我这样被我喜爱的食谱博客和我的新喜欢的小说转化高兴!

  38. 伊丽莎白

    Yes please. More fennel. I made a fennel salad for Shabbat this week. Sliced fennel, shallots, a peach, chopped toasted hazelnuts drizzled with white balsamic and olive oil.

  39. 我的天啊!另一位法国小说厨师!感谢您的番茄馅饼食谱,我想很快做出。

    I have long enjoyed the Bruno, Chief of Police series by Martin Walker. His hero cooks. If you want to read the series, which is now in double digits, start with the first, simply titled Bruno, Chief of Police. Food is just one dimension of this engaging series.

    再次感谢,
    Nancy

  40. Gwyn Ganjeau

    YES,对茴香沙拉食谱!我很为难,为什么谈到茴香当无线电静默。多么有趣蔬菜与做饭!

  41. 仁温特

    我想茴香沙拉食谱!And I never know which parts of the fennel to use, so a little tutorial on that would be appreciated, too! Thank you!

  42. Joycelyn

    Great timing as always Deb, we just picked up some lovely heirloom tomatoes at one of our local farms so will be giving your recipe a go for sure. Just need to wait a day or so for this nasty heat wave we’re having to cool down enough to turn on the oven.
    只是一个建议,但如果你喜欢阅读的书籍,如玛戈有染的食谱建议,或与配方的说明和食谱本身以外William Hill橄榄球的神秘书籍,你可能想看看一些黛安·莫特戴维森的推理小说,如“棍棒和烤饼”“垂死巧克力”“杀手煎饼”等。
    I had all Ms. Davidson’s books but lost the majority of them in house fire. I’ve replaced a couple copies I found at thrift stores though so pleased about that.

  43. 石南属

    我喜欢茴香食谱!我来到它只是在过去的一年,我们很喜欢它的蓝莓,小茴香,芹菜类型沙拉上生菜使用的剩菜,烤大蒜虾沙拉不少。由于AIP吃这么多的夏天最喜欢的都出来了(没有茄),所以我很想听听你的茴香沙拉如何结合在一起!

  44. DEB

    我很高兴有这么多茴香沙拉的热情 - 我会很快得到它给你。

    在此期间,有两个茴香沙拉这里,一个用血橙和一个用proscuitto and pomegranate, so they both feel very wintery. There’s also thisgreen salad with a fennel seed vinaigrette。最后,在William Hill橄榄球 , there’s a Fennel, Pear, Celery, and Hazelnut Salad, which I jokingly call the Haters’ Salad because there are so many maligned ingredients in it.

  45. 路易莎Barash

    这是好吃!I skipped the 10 minutes of chilling the pastry before putting in the tart pan and freezing; I had just a tiny bit of basil and parsley so added a handful of cilantro to the herb paste; and I sprinkled a bit of extra grated gruyere on top. will definitely make this again!

  46. Maria Connor

    如果你喜欢书籍美食元素,看William Hill橄榄球看路易斯·米勒市贝克指南乡村生活。

  47. 阿里

    我感兴趣的是茴香沙拉。它的那些我通过CSA成员热爱工作的事情之一。到目前为止,我绝对喜欢柑橘莳萝腌制茴香科比特里的蔬菜王国书(我觉得你有那本书)。

    Also interested in trying to veganize this tart recipe, if I ever turn on the oven again before tomatoes are out of season.

  48. 伊丽莎白

    百胜。食品的眼睛,胃和大脑在一个岗位。挞菜单上的明天。图书购买和睡前阅读今天晚上的菜单上。

  49. 巨灾夫人

    这个制造今晚的晚餐,绝对的美味,并为一个下雨的星期天在夏末完美的项目!临提示:我没有饼的重量或干米/豆在手,所以我用了一堆零钱。这是我第一次盲烘烤在相当长一段时间,和它的工作太棒了!

  50. 莫莉

    Yum – another triumph, Deb! So cool to have a recipe from a character in a novel – I know many of us are adding The Margot Affair to our ‘to read’ lists after enjoying this post!
    我做了这个馅饼一个大十岁上下的传家宝番茄和我们的溢出流行花园一堆樱桃番茄的。我很担心它会与所有的西红柿(我没有种子)的太湿,导致可怕的“潮湿的底部”,但parbaking地壳和具有底面奶酪层保留了它奇妙的清脆。我用切碎的格鲁耶尔和额外的芥末,这使得它鲜美让人联想到某种素食法式三明治的情况(在零下格鲁耶尔凝乳酶,当然)的。
    是的,请更茴香食谱 - 味道好极了!英国威廉希尔

    1. 莫莉

      另外的意思是说,我有一吨普通罗勒香蒜从上述大流行花园冷冻,所以只是用,而不是把香菜香蒜和它的工作精美

  51. 艾玛

    我想茴香沙拉食谱!I love fennel – and one of my favorite go-to salads is your pear and fennel and lemon and parm salad.

  52. 现在我想去读的玛戈事理!我不知道什么玛蒂尔德会想到这一点,但今天我做了这个配方的加莱特版本,结合西红柿和与SK西葫芦和乳清加莱特的加莱特面团和乳清/巴马干酪混合蛋挞的香菜香蒜。(//www.noviox.com/2010/06/zucchini-and-ricotta-galette/) It was a delicious franken-recipe, and I was pleased to discover that the bottom wasn’t soggy even with the addition of the tomatoes.
    期待着尝试原来的,同时它还是番茄的季节!

  53. ËË迪尔

    德布,这种番茄馅饼看起来宏大,我会让它太读过书。
    And I will take your fennel recipes.
    我刚刚完成了一个名为莫斯科绅士的小说,和我们的英雄令,茴香,橙子的沙拉作为对位OSSO BUCO。百胜。

  54. Bruce

    My first SK recipe! I made this for dinner tonight, and it was excellent. Tasty, still juicy, tomatoes on crisp pastry, flavoured with the herb pesto and a hint of local cheddar. Delicious with a bottle of Mi Mi en Provence.

    我将去配方的唯一变化是减少了糕点预冻结时间。它结束了在几个点(容易修理)开裂,因为它太寒冷。也许10分钟,而不是20。

      1. Bruce

        The pastry disk cracked after the first freeze, as I was trying to settle it into the pie pan. After the 10min pre-freeze (I did use a timer) I brought the plate out of the freezer and transferred the pastry to the ceramic pie pan that I used for baking. At that point the pastry was frozen hard enough that there was no real way for it to sink down into the pan. I waited a while for it to soften, but even after that it cracked in a couple places.
        我想知道这首冻结步骤中是否完全跳过。是此意,以帮助保持糕点厚度均匀,因为它是落户到馅饼/挞锅?

  55. 钛m

    Uh..yes,请及时向茴香沙拉!我从来没有使用它往往不够,但每当我这样做,最终会说这样的话:“这是我做了...最好的事情之一”。Mostly thanks to your blood orange and fennel recipe already here, I’ve branched our and added it as a secondary ingredients to all sorts — Eg with lemon vinaigrette, lettuce, scallions, chili, parmiggiano, and toasted almonds on Saturday it was way better than expected.

  56. 萨拉C.

    Made this last night. Amazing! Such intense summer flavors—just what I was craving. It did take nearly 3 hours, including down time and baking time. Made it in a pie plate and it worked great. In future I will skip the initial freeze, which made the dough too hard—had to wait for it to thaw before transferring to the pie plate. Subbed farmers market kale for parsley, which I didn’t have. Sharp cheddar was my cheese. It was very well done at 35 minutes, not 50, but my oven may run a little hot. Another winner from Deb.

  57. 佳佳

    Has anyone made this filling without cheese? We have a dairy allergy in the family. Wondering if anyone has either skipped the cheese entirely or used a dairy-free creamy alternative with success? (I can make do with a vegan crust.)

  58. 凯茜

    I made this using the David Lebovitz tart recipe, since it’s just too simple. It was so good. I used heirloom tomatoes from my local farm stand and goat cheese. I think next time I’ll use a smaller piece of garlic in the herb spread (gasp! and I always put in more garlic to everything) because I think it slightly overpowered the tomatoes, which should shine here. Mustard is a must!

  59. 谢丽尔

    我做了这一点 - 灌装是天上的,但地壳是很紧,没有一丝片状的...对面粉量看其他人的意见,我想知道,如果只是有太多的面粉。我绝对增加的方式更多的水比列出,因为它就是这么干的1TB - 好像地壳配方关闭。请修正!否则,它是完美的。

  60. 我刚下订单W¯¯我的图书馆;有比我早11名的请求!
    一,我是一个小茴香风扇,所以是请,茴香食谱!
    I’ve made about 8 different tomato tarts this summer & a good 1/2 dozen cold soups: gazpacho, salmorejo, ajo blanco–even a zucchini soup that turned out awful. My husband has said enough already! When in Lyon a few springs ago we discovered those amazing little “apero” cherry tomatoes at the Farmers Market. We went through a kilo every other day. Costco has some right now, that are similar but despite being billed as from “France” (seeds) the skins are tougher and they are a bit more tart than the ones we remember.

  61. T

    Creating “real recipe from a fictional characters” is the schtick of youtuber Binging with Babish – in this case from TV shows rather than books. It’s been really cool to see his techniques (and setup) improve over the years!

  62. 我一直在切片和热气腾腾的茴香feed my mom after her chemo. It’s still a flavor she enjoys, and I hope that it calms her stomach. I’m very curious to hear more about this fennel salad, for me, and for my mom. It’s been a tough summer. Hope you are doing well, Deb.

  63. 玛丽^ h

    这看起来美丽!我会从我的工厂我的黑樱桃西红柿已经长身高八尺来试试吧。我试图茴香几个月前,被香味惊讶,所以我很想试试茴香沙拉食谱。我很感兴趣,现在读的书,太!

  64. 劳拉P.

    这些描述让我想起他们乔安妮哈里斯来谈谈食品巧克力。所有those gorgeous Provençal flavors.

  65. Vilmarie

    是茴香!我喜欢它。也有精彩的食谱讲小说或在他们的故事烹饪细节,让你读象水为巧克力。英国威廉希尔它总是让我想了解如何使那些菜。

  66. Maria

    你好
    我喜欢茴香,喜欢茴香沙拉食谱,非常感谢你!(试图抵消这里的风滚草...橙色和茴香沙拉是最好的)。

    also this looks delicious and now I want to read that book!

  67. Holly

    你好!番茄馅饼在地球上和法国喜欢的东西启发等不及之作!但是,我可以从只是把我的长子上大学BC我无法找到你提什么类型的奶酪将工作最好在这里的音符被耗尽?
    对不起,我是在开车时睡着了!

  68. 爱丽丝K.

    I made this today for lunch with a social-distanced friend at my home outside on the deck. It was delicious! I used a pre-made frozen pie crust (sorry, Deb!) to save on time, but filled it with home-grown tomatoes (red and yellow) and home-made pesto. I had no smooth dijon mustard, so I used coarse ground; it didn’t seem to matter too much. I only had parmesan cheese, and that seemed to work okay, too. All in all the pie/tart was excellent, and I shall make it again.

  69. 弗朗索瓦丝

    有人可以帮助?每当我尝试羊皮纸的2片之间滚动面团是所有在柜台的幻灯片。任何提示/技巧,你已经将不胜感激!谢谢!!

    1. Catherine

      Don’t push as vigorously? I honestly haven’t had this problem, so am to sure how to advise… maybe place a towel underneath? I hope I didn’t come off as rude or anything *embarrassing face*

  70. Catherine

    请把你的茴香沙拉!我很少有,但还是爱茴香,尤其是在明亮,香脆格式。附:番茄馅饼看起来和听起来可爱!

  71. 梅芙

    “Blot tomatoes with paper towels to remove excess liquid.”

    No, no, no, please Deb, you are trying to save the world for your kids, right?
    印迹西红柿旧抹布。我救了我只是干燥蔬菜和任务是这样的。我的避风港”找到一个替代纸巾的唯一的事情就是印迹培根 - 但很快,我希望!

    话虽如此,这个食谱听起来像一个胜利者,并使用一些西红柿被催熟,现在一下子一个伟大的方式!

  72. Cathryn

    我喜欢文学的连接和食品!我将获得玛戈事理本周末!目前我的厨房正在装修。应该番茄旺季(鬼才)年底前完成。我会爱一个茴香沙拉食谱与此挞在我的新厨房里一起做!谢谢,德布!

  73. 你好Deb,
    Cheffzilla在这里,在兰开斯特,PA。大秘方!我爱芥末蔓延。添加的味道,我没有想到的层。精彩。
    下面是一个想法:盐上,而你正在地壳中的板上方的冷却支架的番茄片;它会引出很多的水分,和番茄味会爆!

  74. M-C

    I am going to ignore that remark about fennel entirely. But 1tb of mustard, really? The mustard is what makes this. You could totally skip the cheese and never miss it. But you need a thick coat of mustard to make it work..

  75. Linda Komes

    我爱你的食谱,但我是唯一英国威廉希尔一个有麻烦打印呢?当我打印,似乎在页面的顶部或底部的文字经常切断,我在丢失信息写。这一次,它彻底切断了整个“烤壳”的段落。还好我抓住了它,当我找不到烘箱温度!我不希望有我每次打印配方改变我的打印机设置:(

    1. DEB

      谢谢for bringing this to my attention — I didn’t realize this was happening and filed a ticket with the team that helps me so we can get it fixed up. Thanks.

  76. 凯尔西

    好吧,已经盯上了这块,因为它走了出来。你对使地壳未来的想法?那是可行的或完全不走?

  77. Michelle

    What size food processor do you use and/or recommend for making things like this dough? I’m getting ready to (finally) buy one, but now I can’t decide what size bowl.

  78. K

    我只好在柜台上,罗勒和香菜在院子里疯狂增长,和面团一些传家宝西红柿在冰箱咸味挞皮,所以这看起来像是一个完美的易于周一晚上的晚餐。它走到了一起,很容易和这么可口的(我没有在底部放了更优厚的芥末层和洒一些piment D'埃斯普莱特顶部与黑胡椒)。我们都喜欢它,我已经打算很快再次做到这一点。

  79. 艾莉森Kalinski

    你好。first time making a tomato pie – i was nervous it would be soggy – but it was perfect! so summery and delicious! i followed the recipe exactly but used a frozen pie crust with gruyere cheese! Thank you!

  80. 衣夹

    另一个茴香风扇在这里!今年夏天格鲁它在我们的花园,第一次,发现我们喜欢它!喜欢更小茴香的食谱。英国威廉希尔

  81. Andrea

    This was delicious: thank you for helping us make a dent in our unusually bountiful tomato crop. When I make it again I will definitely use a quiche pan to create a deeper space to pile on the tomatoes. I think I’ll also do the food processor steps (dough and pesto) in advance to spread the work out a bit.

  82. Rebecca Whitney

    First time commenter, long-time reader… I loved that book too, and was obsessed with all the food. Maybe she’ll publish more recipes, but in the meantime, thanks so much for inspiring this one! I can’t wait to make it.

  83. 滑稽;我想这只是典型的“法国的东西”,但是这让我想起了一个古老的帕特里夏·韦尔斯的食谱我痴迷了一段时间。在书中,她既有番茄馅饼(V与此类似)和梨八角克拉芙缇,都那么好。当将是我一生中移动到一个堡,在法国部分开始???

  84. Erin Paradise

    如果我使用的是乔氏地壳这是基本原料做我烤在你的指示,然后再烤蛋挞时,充满了50米?

  85. Anne

    Very nice tart. I used arugula to make the pesto, having no parsley or basil and that worked well. I made a smaller tart and it took 45 minutes to bake. Crust was flaky and crisp which was great. Will make this again.

  86. Susan B

    Looks yummy, especially the parsley pesto. I feel almost guilty about not loving classic basil pesto, but this sound lighter, fresher. I might make it ahead, store it in a ZipLoc bag with the air squeezed out, and then snip off a corner and pipe it into the shell.

  87. 怜悯

    Not to overstate things, but this is in the top 10 dishes I’ve ever made, and I’ve made well over 10 from this Deb alone. Modifications included using Kerry Gold Salted Butter (woe is me it’s all I had), and added about a tablespoon extra of water and didn’t add salt- worked great. I used probably closer to 3-4 tablespoons stone ground mustard, and still could have used more, I love it so much. I blitzed whole Parmesan and added more like 70 grams since that was what I had. I also had to broil it for 5 minutes at the end since I forgot to add the olive oil on top until late- oops. Anyway, it all turned out fantastically, and even though it was a good amount of work, it was well worth it. I will 100% be making this again.

  88. 西尔维亚

    YES PLEASE FENNEL SALAD tell me all your fennel deliciousness…

    我的邻居在他xeriscaped前花园流氓志愿者茴香的植物,已经变成了可爱的小茴香花灌木/树。这是旁边的一个蜂鸟馈线,和蜂鸟轮流潜伏在它和追从馈线彼此远离。

  89. K.

    绝对是对茴香食谱!英国威廉希尔我爱茴香!我们得到很多在我农场的份额,尤其是在冬季农场的份额,而我一直在寻找伟大的方式来准备。

    (Also, I am totally making this tart tomorrow.)

  90. 克莱尔

    I cook fennel whenever I can – especially in either a tomato based pasta sauce, or (favourite) caramelised, then braised in some butter and white wine to create a sauce, and bake under a crust of large parmesan breadcrumbs mixed with the fronds. Bring on all fennel recipes!!

  91. 萨拉·麦金太尔

    茴香是宏伟和下理解。原茴香,生菜纸型,血橙,松子,盐,橄榄油:我在意大利的第一个吃了这一点,它永远不会失败。我很高兴在餐桌上吃别人的茴香不变。

  92. 艾伦

    I LOVE FENNEL! I used to eat a quarter of a bulb at lunch every day, raw, when I packed my lunch and actually left the house to go to work. Send along the fennel recipe please.

    1. 玛丽se42

      I put the filling on store-bought naan to make sort of mini-pizzas (bad planning,
      没有给自己足够的时间来挞皮)和OMG很美味!期待再次使得它作为一个实际的馅饼!

  93. 布伦达

    使用格鲁耶尔作为我们的选择和新鲜传家宝番茄奶酪我没有让玛蒂尔德的番茄馅饼。结果是令人难忘的。有趣的是,我后来发现这个配方是很类似赤足天使安娜的番茄馅饼。一个区别是安娜的食谱分层他们顶部之前,融合了番茄香蒜酱。期待比较他们两个!另外,我喜欢茴香,并会非常喜欢看你最喜欢茴香沙拉食谱。

  94. 佳佳

    看来你已经打开了闸门,并不会出现,其实对你是相当多茴香。是茴香沙拉,拜托了!

  95. 芳提娜干酪

    最近你发布使用意大利的芳提娜干酪瓦尔多斯塔配方。我已经购买了奶酪,但我已经不记得我说这几招,你可以帮我吗谢谢

  96. 伊丽莎

    德布!救命!挞灾难!它只是倒在我的烤箱底部油并有一吨的挞本身液体......好难过,因为它华丽的外表。想知道如果一个标准的谎言地壳可能会更好地工作?我也做这个饼,没有冻结第一,你就按它的温暖,这有助于密封裂缝吗?

    显然,我想吃这个馅饼,想再试一次。

  97. 妮可·斯图普卡

    我会爱一个茴香沙拉(只要不切橙子参与 - 太挑剔)。我们目前最喜欢的是切成薄片茴香,大约搓碎的胡萝卜,羊,香菜,柠檬汁和橄榄油。我使用的蔬菜食品加工。沙拉是保持好几天的。

  98. sallyt

    这是好吃!我最初被冻结了约9分钟,我的地壳被罚款(2条微小裂缝,但没有我无法修复)。我讨厌浪费了修剪硬皮,所以只是折叠起来,使双厚的上地壳。我有比香菜更罗勒,并且更喜欢一个只有罗勒香蒜。谢谢!

  99. CG

    你好Deb,
    Love your recipes, making this tonight. I just wanted to know if anyone else had issues when scrolling through comments on their phone with the reply pop up coming up constantly. This has always been an issue for me on this site, but didn’t want to “complain” about something so minor. Perhaps my way of scrolling somehow causes this. Anywho, occured to me today that perhaps others had this issue and Deb might want to fix it. Clearly a low priority!

    谢谢

    1. DEB

      如果事情是打断你的经验,你一定要抱怨!告诉我更多。什么是回复弹出?你有,你可以给我发电子邮件截图(deb@www.noviox.com)?

      1. LM

        借调这个!上的评论“回复”按钮,也正是我想通过评论我的手机上滚动时把我的大拇指,所以我总是最后点击它。如果我考虑这件事,我可以滚动在屏幕的不同部分,但它会很好,如果回复按钮是有点困难不小心碰到。

  100. Tamara

    我很想得到的配方为您茴香沙拉!我喜欢它的原始,烧烤,汤类。
    我从来没有巨大的蔬菜挞由于某种原因,但是这一次我要去尝试...和书拉!感谢一如既往。

    1. 弗朗索瓦丝

      我做到了。你滚地壳薄一点。我唯一的问题是地壳的中心有点一瘸一拐。不潮湿但不脆或者。不知道是不是因为滚动稀释剂或面团我用蛋挞(选择了全麦配方,而不是Deb的)的。除此之外,伟大的工作和挞很美味!

  101. angela

    你好hi! My dad has gone overboard in his garden this year and we have more tomatoes than we can eat, even after making oceans of sauce. Do you think this would freeze OK after it’s been baked?

  102. Lara

    第一:茴香沙拉苹果,小红莓和核桃为赢!

    Second: I made the tarte with a few modifications (sour cream instead of mustard, thicker yeast-based crust instead of the paté brisée, freestyle shape on a baking sheet instead of a tarte) and it was delicious! Made it with homegrown tomatoes and basil from the garden – absolutely fantastic. I also made the “Pissaladière” from Chocolate&Zucchini the same night to feed a crowd and it was an all over dinner hit!

    1. Lara

      哦,和一个问题:多久你漏西红柿?我是做了几分钟,但还是得到了在烤盘上,我没有那么多用一些厨房纸在烘烤过程中去除潮湿乱七八糟的东西。

  103. 丽莎P

    至于别人注意到有关面粉,我觉得这个配方比例是路要走。我结束了奶酪倍增至4制盎司(主要是使用了我有什么),仍然当我切了进去,填充层为超薄,馅饼就出来了非常平坦。当你品尝它,我要买好的奶酪奶酪几乎没有登记。当我查了一些其他的食谱 - 这是我应该做的,我开始之英国威廉希尔前,显然 - 他们称8盎司奶酪或更多。所以,不是我的老板

  104. 乔安娜

    我看到这个配方在上周末刚刚美丽的传家宝西红柿的1.5磅从我的CSA后,所以我做到了,第二天,这是极好的!我需要的水的额外汤匙让面团走到一起......老实说,我可能已经增加了第三个汤匙,我的面团仍然在干侧。

    我完全跳过第一冷冻步骤,而是我在提前一天让我的面团,形成光盘,这是我放在冰箱里。再后来我滚,放入外壳,并没有盲目的烘烤前的20分钟冻结。用1汤匙第戎(Dijon),而我爱芥末,我觉得稍微压倒其他口味......我会略少或可能使用使用不同类型的芥末的下一次。但总体而言美味!谢谢你的食谱!

  105. Mike

    这真是太棒了。没有什么比烤西红柿更好。鲜味天堂。我换欧芹和basil- 1杯香菜和2杯罗勒的比率。我注意到在挞本身的一些液体,并担心它会跑出来,当我剪。但事实并非如此。仍然是更多的液体汇集还有比我所希望的,但在地壳保持它干得不错(和不潮湿)。感谢您对这个食谱!

  106. 卡罗尔爱

    我用一个简单的茴香沙拉使这个今晚的晚餐。这非常可口!我丈夫和我都非常喜欢它。我很喜欢约马蒂尔德的故事也是如此。

    谢谢!

  107. 利兹

    我曾经很喜欢的唯一冰淇淋奶昔来自新开的摇小屋麦迪逊广场公园的橙色和茴香之一。我一直在寻找那个味道至今。

  108. 这可能是我第一次为这个快速进入使用你的食谱之一,它没有让人失望。英国威廉希尔焙烧了这么久的西红柿离开了他们那么甜,我很高兴我有剩菜吃午饭!
    No team fennel here, sorry!

    1. DEB

      椰子粉将无法正常工作一样普通面粉在这里,但无麸质烘焙混合可能有更多的潜力。椰子糖应在地壳精细,也可以完全忽略的糖。

  109. MMBK

    我做了这一点,很美味!我用了一个预制的冷藏地壳(类型自带卷起。)我唯一的问题是如何防止它过于“潮湿”?它很好吃,但是在百万分之几来分开,当我们把它。谢谢!

  110. Carolyn

    This tart is amazing. Used Jarlsberg cheese, cherry tomatoes which were at the point of becoming over-ripe. Absolutely delicious, thank you.

  111. Leigh

    If you feel like venturing to distant shores, Sally Andrew has written three books in a series, set in a small Karoo town in South Africa. The main character is an avid cook, and all the recipes (many traditional) that she makes are included at the end. The Tannie Maria mysteries – something entertaining and different.

    Recipes for Love and Murder
    Tannie玛丽亚和撒旦技工
    Death on the Limpopo

  112. 嘿!我也是茴香的情人,今年增长了它的第一次。我没有在灯泡的方式很多,并且他们反正现在长大了,所以我有很多很多的叶状体的!如果你有食谱,请分享!英国威廉希尔我将它们添加到意大利面条酱和沙拉。

  113. 卡伦

    This tart was delicious!
    使它昨晚跟着食谱密切。二手羊奶和焗烤千层茄子为干酪下方,以及第茂的上地壳光层。芥末添上精彩的一笔复杂的味道,并在所有未被压倒。增加了烹调时间约70分钟,如西红柿仍然有点流在1小时。在室温下用的侧沙拉它剩余的调味番茄传家宝与Burrata淋上。天堂。

  114. meadowmuffin

    这是如此美味。我省略了地壳的第一冻结,只是做的馅饼盘第二。我的女儿谁是11,不喜欢西红柿(尽管我尽力而为)要求秒钟,然后问我下次做出来。这是我的传家宝成熟的西红柿完美的使用,并尝到就像夏天。谢谢!

  115. 科琳

    我是不是一定对榨菜,但我真的很高兴,我用它。正是在这种草药混合物完美。
    I used heirloom tomatoes and I think that I am going to let the tomatoes drain on a rack over a cookie sheet next time. I blotted with them as instructed, but the crust got a bit soggy. I think that they would be find just on a tray for less juicy tomatoes.
    蛋挞是令人难以置信的光,这着实让西红柿彪炳。其结果是,虽然,我有部分的数量不同意。如果你只用沙拉服务它,我会说4份,而不是8.如果你是在家自己,你有可能会吃一个第三坐在它是那么好。

  116. 埃里卡

    这个配方是〜好吃〜!我昨天使其成为一个小型的家庭生日,这是一个红极一时!特别是从花园的西红柿新鲜。我涂胶羊的硬奶酪和冷落的第戎,到处都是零个剩菜!感谢您的神奇食谱...我正式与您的网站重拳出击!;)