Pear and Chocolate Tart

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Pear and Chocolate TartPear and Chocolate Tart

Introduction

Quick Update - this was a reminder of why content should always be checked by two pairs of eyes. I went to make this the other day and realised that I had made a few chefs shortcuts, i.e. been a little lazy, so I have edited it.

There is a baker in my local French town who makes a “pain aux poires et chocolate”, that’s a croissant filled with chocolate and pears. It’s divine. This is a play on that idea, but using an open-faced tart, which allows your eyes to get excited before you taste it.

Cheese, Potato, Rosemary & Red Onion Tart

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Tomme, Potato, Rosemary and Red Onion Tart

Introduction

This is a tart that Wayne put together in August of last year (2009) and it was excellent. It is really a cross between a tart and a flatbread.

As there are neither cream or eggs in this tart you need to use a semi-soft cheese.

Tomato Tarte Tatin

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Tomato Tarte TatinTomato Tarte Tatin

Introduction

We're growing several varieties with different hues at the moment, including small plum tomatoes, which we cut in half for this dish. Use whatever small tomatoes you can get your hands on. The fresher the better, and you should aim for cherry tomato-size. Like the name suggests, this is an upside-down tart. The pastry goes on top then you flip it over (carefully) when ready to serve.

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