Heirloom Tomato Tarts & Panzanella Salad
- 1 stick (115g) unsalted butter, kept very cold
- 1/4 teaspoon of salt
- 2-3 tablespoons ice cold water
- 6 to 8 heirloom tomatoes
- 2 eggs
- 1 cup milk
- 2 teaspoon freshly chopped rosemary
- pinch of salt and pepper
- 1/8 teaspoon freshly grated nutmeg
- plenty of tomatoes
- some anchovies
- some olives
- lemon juice, olive oil, salt and pepper
- freshly chopped basil
- fresh arugula
- fresh minced garlic
- This recipe is gluten-free
- Produce
- Arugula, fresh (1)
- Basil (1)
- Garlic, fresh (1)
- Heirloom tomatoes (6)
- Rosemary (2 teaspoon)
- Tomatoes (1 plenty)
- Seafood
- Some anchovies (1)
- Condiments
- Some olives (1)
- Cooking & Baking
- Nutmeg (1/8 teaspoon)
- Salt (1/4 teaspoon)
- Salt and pepper (1 pinch)
- Drinks
- Lemon juice (1)
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (1 stick)
- Milk (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published July 14, 2012 (7 months ago).
76 people saved this recipe.
