Quit draggin' my tart around
I wish I had read these reviews before making this recipe! I added only a few mandolin slices of lemon because a whole lemon seemed like a LOT and I'm glad I did. I considered why the recipe calls for baking the basil as it's much better fresh as other reviewers have mentioned but I instead added both before and after cooking. Yes, the dough was soggy in the middle but I didn't really mind it!I like the idea of this recipe but it needs a lot fo adjustment.
Delish!I made lots of changes to this, but it was so tasty. I used a gluten-free puff pastry and thyme and chives for the herbs . I also used Meyer lemon, sliced very thinly with a serrated bread knife. Finally topped off with marinated goat cheese. I used a pizza pan. Its bumpy bottom allows for air to get undetnearh, so there never is a soggy crust, including with this recipe. Will definitely make it again as it has proven itself to be a flexible recipe.
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