A Kitchen in France: A Year of Cooking in My Farmhouse
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Recipe Reviews
southerncooker from Boomer, NC
I really enjoyed this tart. It's a bit different than tomato pies and tarts I've made before. It uses grainy mustard, basil oil, and tomato paste on the dough before adding the tomatoes, a little more EVOO and a drizzle of honey. After it's baked the mozzarella and basil and put on. Son said he didn't care for the honey on it but I though it was a nice touch. To me this was just as good the next day cold for my lunch.
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