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Reviewed Tomato Cheese Tart

Saturday, Jun 8, 2013 on Cooking Channel

"This was delicious! I used roma tomatoes and sliced them, drizzled with olive oil, salt and pepper and roasted them in a slow oven for about an hour and a half. I find that roasting the tomatoes prior brings out the intensity of their flavour. I preferred more Gruyere to Emmenthal but used both, just more of the first. Once I assembled the tar"