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Cherry Tomato Tart

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This cherry tomato tart recipe is courtesy of chef Michel Roux.

Source: The Martha Stewart Show, February Winter 2008
Servings

Ingredients

Directions

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How would you rate this recipe?
5
  • Sheba92766
    1 AUG, 2008
    Oops, forgot to add - Same goes for the Pate Brisee (dough). If the words are in blue, usually they're a link to another recipe.
    Reply
  • Sheba92766
    1 AUG, 2008
    Archer1285, if you click in the ingredients on "semi-confit cherry tomatores" it's a link to the recipe to cook them. Hope this helps.
    Reply
  • archer1285
    31 JUL, 2008
    you didn't mention how you cooked the tomatoes in the oil. could you please explain how this was done on the show?
    Reply
  • FyreEyes749
    31 JUL, 2008
    Somehow missed how much eggs and butter go into this dough....help??? thanks
    Reply
  • chefjanet
    22 MAR, 2008
    I found the same error. 6 tablespoons of mustard is far too much. I used 1 tablespoon and it was quite good.
    Reply
  • lolstad
    11 MAR, 2008
    There is something majorly wrong with this recipe. I like dijon mustard, but six tablespoons of it is way too much. My tart was inedible.
    Reply

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