tveguy3 said: JB, I would dive right into the leg of lamb. I too like it a bit more pink. Last year you posted your tomato tart recipe. All I remember is the pastry crust, Dejon mustard and tomatoes. I thought I had bookmarked it, but can't find it, and I really want to try it. Would you mind reposting that? I'd appreciate it.
That is the recipe, you did well.
Assuming you know the pastry (3 parts flour, two parts fat, one part liquid), a bit of sugar for color and a bit of salt.
Line a tart pan (or do free form if you like) with pastry. Generously brush or spread good tangy Dijon mustard evenly over the pastry, chill well as...
An hour or so ahead slice tomatoes about 3/8" thick, lay them on paper toweling to dry a bit - paper towel on top and press lightly.
Place tomatoes in a single layer on pastry, do not overlap. Squeeze tomatoes together to cover pastry fully. Sprinkle with a tiny amount of high quality Gruyere or Cave aged Gouda...For a full tart I use about one ounce of cheese, grated.
No seasonings, please. No salt. No pepper. No herbs. Trust me.
Bake in a hot oven 420+/- until the pastry is deeply colored, and the edges of the tomatoes begin to char slightly. Longer than you think...probably 40 minutes. If you don't allow enough time he tomatoes will remain too wet.
Cool for at least 20 minutes allowing it to settle before unmolding. Serve...I prefer it room temperature.
