http://www.saltyseattle.com/2009/09/tart/ Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos. Fri, 03 Feb 2012 22:54:35 +0000 hourly 1 http://wordpress.org/?v=3.0.1 http://www.saltyseattle.com/2009/09/tart/comment-page-1/#comment-34736 The Teacher Cooks Tue, 11 Oct 2011 01:17:08 +0000 http://www.saltyseattle.com/?p=5#comment-34736 There is nothing better than home grown tomatoes. Your tart look fantastic! There is nothing better than home grown tomatoes. Your tart look fantastic!

]]> http://www.saltyseattle.com/2009/09/tart/comment-page-1/#comment-34166 Wordless Wednesday: Savory Caprese Tart — Pinch My Salt Wed, 05 Oct 2011 18:35:35 +0000 http://www.saltyseattle.com/?p=5#comment-34166 [...] and eggs from these chickens. The simple and delicious recipe is from Salty Seattle and can be found here.  Print This Post  • Subscribe •  E-mail this [...] [...] and eggs from these chickens. The simple and delicious recipe is from Salty Seattle and can be found here.  Print This Post  • Subscribe •  E-mail this [...]

]]> http://www.saltyseattle.com/2009/09/tart/comment-page-1/#comment-31686 Linda Thu, 15 Sep 2011 21:28:01 +0000 http://www.saltyseattle.com/?p=5#comment-31686 <a href="#comment-31552" rel="nofollow">@Angela</a>, 11 months out of the year I prefer them baked. In August though, nothing like a sweet, fully-ripe raw tomato... @Angela, 11 months out of the year I prefer them baked. In August though, nothing like a sweet, fully-ripe raw tomato…

]]> http://www.saltyseattle.com/2009/09/tart/comment-page-1/#comment-31552 Angela Thu, 15 Sep 2011 05:56:32 +0000 http://www.saltyseattle.com/?p=5#comment-31552 This looks like, as pinchmysalt says, I should make it! Lots of tomoatoes in Provence and only 1€ a kilo! I also lake to bake them with olive oil, garlic and thyme in the oven, this makes a deep sauce or a base for a soup. Something happens to tomatoes when they're baked, I think it might be a caramelisation of the sugars which gives it a lovely deep taste. This looks like, as pinchmysalt says, I should make it! Lots of tomoatoes in Provence and only 1€ a kilo! I also lake to bake them with olive oil, garlic and thyme in the oven, this makes a deep sauce or a base for a soup. Something happens to tomatoes when they’re baked, I think it might be a caramelisation of the sugars which gives it a lovely deep taste.

]]> http://www.saltyseattle.com/2009/09/tart/comment-page-1/#comment-31332 Nicole Tue, 13 Sep 2011 07:09:14 +0000 http://www.saltyseattle.com/?p=5#comment-31332 I have lots to learn from you, so I figured it would best to start at the beginning. I'm going to make this when I get back to my kitchen. I have lots to learn from you, so I figured it would best to start at the beginning. I’m going to make this when I get back to my kitchen.

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