hour. Before assembling the tart, preheat the oven to 350
adding more if plums are tart. Fold pastry edges over plums
o that each piece of plum overlaps the other and they
TART CASING:.
Sift together the
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
2-inch circle.
Drain plum mixture, reserving liquid. Toss
n the bottom of each plum. Set aside.
Fill a
br>Remove ring and slide tart carefully onto serving platter while
ransfer to a 12-inch tart pan with a removable fluted
PLUM PREP
Wash and
Preheat oven to 400.
Slice the tomatoes into 1/2\" slices.
Line a 10\" loose bottom tart pan with the pastry (pie) dough.
Spread bottom of pastry with the mozzarella cheese and sprinkle with the basil.
Cover with tomato slices, arranging to cover as evenly as possible.
Sprinkle tomatoes with salt and pepper, then drizzle with the olive oil.
Bake 30-40 minutes.
Garnish with fresh chopped basil.
Serve warm or at room temperature.
/2-inch springform or tart pan.
Arrange the plums
ampantscotland.com, most pie crust recipes are made with half lard
9 1/2-inch tart pan, preferably with a removable
Preheat the oven to 350 degrees F (175 degrees C).
Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
Bake in the preheated oven for 15 minutes. Leave oven on.
Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.
hickness. Press into 9 inch tart pan with removable bottom. Trim
nto prepared pan.
Place plum halves, skin side up, on
loose-bottom 9-inch tart pan, pressing particularly around the
Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan. Bake at 450\u00b0F for 10 minute Remove from oven.
Sprinkle with 1 cup cheese blend.
Saute leeks in hot oil over medium heat just until tender; sprinkle over crust. Arrange tomato over leeks; sprinkle with basil and garlic.
Stir remaining 1 cup cheese blend, chopped bacon and next four ingredients in a bowl. Spoon cheese mixture over tart and then spread to edges.
Bake at 375\u00b0F for 25 minutes or until golden Garnish if desired.
To make the tart dough:
Using a pastry