Sprinkle the reserved ½ cup of Gruyère and the remaining 2 tablespoons of Parmesan on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Place overlapping tomatoes in rows on top. Sprinkle a thick even layer of Gruyère on the pastry, reserving ½ cup for the top, and sprinkle with the ½ cup of Parmesan. Brush the mustard on the crust with a pastry brush. This healthy lemon tart recipe comes together quickly thanks to an easy (and gluten-free) almond flour crust and lemon curd thickened with eggs and coconut oil.
I suppose the inspiration came when I was watching Barefoot Contessa (its. Check the pastry during baking pierce any spots that bubble up. Then a few months later I made lemon curd (yes, I know theyre not the same). Lemon Curd: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. If you’re looking for a bar cookie recipe that’s not heavy on the lemon flavor, Garten uses a similar shortbread crust in her pecan. Bake for another 8 to 10 minutes, until lightly browned. Ina Garten has a delicious variation on her bar recipe. Using a dinner fork, pierce the pastry in many places. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Place a second sheet pan directly on the pastry and bake for 15 minutes. Don’t worry if it doesn’t fit exactly you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Garten’s Pured Potatoes with Lemon is a beginner-level dish that features just four ingredients: Yukon Gold potatoes, unsalted butter, whole milk and the grated lemon zest from two lemons. On a well-floured board, roll the dough out to an 11 × 17-inch rectangle and transfer it to the prepared sheet pan. Pour the mixture over the tomatoes and toss gently. With the processor running, pour the olive oil down the feed tube and process until combined. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Meanwhile, place the tomatoes in a large bowl. Wrap in plastic wrap and refrigerate for 30 minutes. Dump onto a floured board and roll it into a flat disk. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Add the egg yolks and pulse a few times to combine. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade.
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