Neil is obsessed with pizza. So anything that resembles pizza is a good thing. Over the years I’ve made: Heirloom tomatoes stuffed with cheese, Tomato and Cheese Galette, Pizza (of course) so why not a simple, traditional French tomato tart?
The Cooking by Heart folks always make such lovely videos and this is no exception. Guess what’s for dinner tomorrow? The only thing I was thinking I might change is that instead of using Emmental, Gruyère I’d use similar local cheeses. Also for the environmentally minded readers, I have a serious aversion to plastic wrap in any form, so what I do it either recycle a plastic bag someone has brought over or I use unbleached parchment paper, which folds around the dough nicely and does the trick just as well as plastic.