About the Tomato and Swiss Cheese Tart!
Asked on 22 Dec 2018 by foxyfoxfox
Hi, re Delia's Tomato Tart with Swiss Cheese and Rosemary... we've cooked this before (delicious!!). We cooked it and cooled, then froze it. We reheated for 10 mins, although it was not at all hot - I'm guessing the reheating time should be longer although we dont want to overcook or burn it!! And (shamefully) we suffered a soggy bottom last time too.
Any tips please?
Thanks
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Hello,
When you make it roll the pastry thinner thank you did last time.
All ovens vary so or it could be that your oven is running lower. An oven thermometer is useful. On the first bake check that the pastry’s a deep golden brown after 3 minutes, and if not give it another 5.
On reheating allow another 5 minutes.
Best wishes
Lindsey
Many thanks, I'll give it a go!