I made the caramelized onion, tomato, and basil tart found
here. Alterations made were instead of caramelizing in a pan, I used the pressure caramelizing method. I also added garlic, and for the liquid to bring to pressure, I added a few splashes of Yuengling Black and Tan. I reduced the liquid down and added that on top. Was not crazy about the texture of the tart crust. Next time around, i'm going to use CS
Pâte Brisée. The recipe also calls for the onions, tomatoes, and basil to be layered. Next time, I'm going to mix the lot in a bowl before adding it to the crust. After an hour, the tomatoes looked like they had softened, but hadn't done much else. I ended up leaving them in the oven for closer to 3 hours, and after the first hour, bumped the temperature up to 250°F/121°C. A good recipe, but a few tweaks, in my opinion, were/are needed.
