beautiful!! i keep meaning to ask - when using your pepper mill, do you rotate it all the way (like taking a lid off) or do you rotate back and forth? just curious!
I love sound of the crunchy - with polenta - crust and I am definitely making this week for a balmy supper. Though I am going to want to, need to finish it with anchovies.
I'm cooking dinner for vegan friends on Sunday night and I'd sure love to serve this tart, but I'm not vegan and not familiar with vegan dairy products. Supposedly there's decent vegan Parm substitutes available, and I guess I could use vegan butter (or maybe olive oil, though not sure the crunch would still be there) for the crust? Hoping someone here might know something about vegan cooking and can tell me if I'm just setting us all up for disappointment by trying to vegan-ify something dairy-based, or if it'll probably still be delicious. I will of course also make this recipe as written with the dairy-- just not on Sunday.
Thank you so much! I followed these suggestions and the tart was fantastic. I had to add a little more water than the original recipe called for in the dough, but it was otherwise a breeze to put together. Our friends couldn't believe it was vegan, and I already can't wait to make it again.
I’m sure you’ve answered this elsewhere but I loved the lip colour you’re wearing in the video! Can you share what you’re wearing? (Stop gatekeeping! Just kidding. You’re the best.)
Alison, I would love to know what kind of oven you use. It looks like an induction top but are the ovens gas. I noticed to side door opening rather than top down. Thank you
This was fantastic! Question, I know the recipe says it can be enjoyed the next day at room temperature- does that mean it can stay out of the fridge (like a sweet tart or pie)? Also, I wish I'd looked at the picture a little closer because Alison's tart was much more brown than mine so I needed to pre-bake longer (besides the color, the bottom was just a wee bit soft).
Not sure if you’ll read this, but I made this tart tonight. Oh my god! It was the best thing we’ve eaten in a long time. Not even exaggerating, not one bit! That crust. THAT CRUST! The garlic slices. We were almost weeping. Thank you a million times for this one. 🍅❤️
I like to make and freeze tomato/summer produce tarts for easy lunches down the line. Might have to add this to the lineup!
I love this tart 🙌🏻
Could you imagine Alison's ad for Parmesan? Not any brand of parm, just Parmesan.
I would throw it all away and dedicate my life to this if I got a Parmesan sponsorship
beautiful!! i keep meaning to ask - when using your pepper mill, do you rotate it all the way (like taking a lid off) or do you rotate back and forth? just curious!
I rotate all the way!
I’m definitely putting this on the list for the weekend!
Alison coming through with the tomatoes 🍅😍 my all time favorite food, in all their glory… making this Friday night to kick off the weekend! 😋
I love sound of the crunchy - with polenta - crust and I am definitely making this week for a balmy supper. Though I am going to want to, need to finish it with anchovies.
You can finish, just don’t put them in pre-bake!
I'm cooking dinner for vegan friends on Sunday night and I'd sure love to serve this tart, but I'm not vegan and not familiar with vegan dairy products. Supposedly there's decent vegan Parm substitutes available, and I guess I could use vegan butter (or maybe olive oil, though not sure the crunch would still be there) for the crust? Hoping someone here might know something about vegan cooking and can tell me if I'm just setting us all up for disappointment by trying to vegan-ify something dairy-based, or if it'll probably still be delicious. I will of course also make this recipe as written with the dairy-- just not on Sunday.
I’d use vegan butter and nutritional yeast (use 1/2 the amount) and you should be great
Thank you so much! I followed these suggestions and the tart was fantastic. I had to add a little more water than the original recipe called for in the dough, but it was otherwise a breeze to put together. Our friends couldn't believe it was vegan, and I already can't wait to make it again.
I have so many tomatoes coming in! Can’t wait to make this!
I’m sure you’ve answered this elsewhere but I loved the lip colour you’re wearing in the video! Can you share what you’re wearing? (Stop gatekeeping! Just kidding. You’re the best.)
is it 150 g parmesan? One cup and 50 g don’t make sense when looking at the flour and polenta. 50g parm is about 1/4 cup?
Alison, I would love to know what kind of oven you use. It looks like an induction top but are the ovens gas. I noticed to side door opening rather than top down. Thank you
The whole thing is electric— induction stovetop, electric ovens! It’s an AGA.
Does this work with an 8inch tart pan?
It does if you don’t use all the crust or tomatoes
More tomatoes!! 🍅🍅🍅
This was fantastic! Question, I know the recipe says it can be enjoyed the next day at room temperature- does that mean it can stay out of the fridge (like a sweet tart or pie)? Also, I wish I'd looked at the picture a little closer because Alison's tart was much more brown than mine so I needed to pre-bake longer (besides the color, the bottom was just a wee bit soft).
Yes, stored wrapped and left out at room temperature!
Not sure if you’ll read this, but I made this tart tonight. Oh my god! It was the best thing we’ve eaten in a long time. Not even exaggerating, not one bit! That crust. THAT CRUST! The garlic slices. We were almost weeping. Thank you a million times for this one. 🍅❤️
I read all the comments here!! Thank you so much, I’m so glad you loved it as much as I do 😇❤️🍅