Tomato tart – 19 October 2013

Having cheddar cheeses, some basil left by our friend M, a leftover leek, and a pile of dry-farmed early girls from Dirty Girl Produce, it seemed obvious I should make this tart again.

main131019The recipe is in my post from 8 August.

131019-uncooked131019-settingThis time I used two different cheddars to see if they made a difference – probably they did, but the cheddar taste was not prominent enough to detect its contribution, and both were just fine for the dish. One cheese was a Welsh cheddar called Collier’s, and the other was The Cheese Board’s standard Canadian white cheddar. The latter was about half again more expensive, interestingly.

wine131019D was thinking about our Vaucluse from North Berkeley Wines’ big sale, or Chateau Liversan from Costco, but decided on a 2007 Syrah (El Dorado; Fenaughty Vineyard) from Donkey and Goat, which was wonderful with the meal.

 

 

 

 

And has a great logo!

wine131019-closeup

 

This entry was posted in Meatless, Tart, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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