While visiting my sister-in-law and niece in Oregon, I made this Caprese Tart with fresh cherry tomatoes, mozzarella and eggs from these chickens. The simple and delicious recipe is from Salty Seattle and can be found here.
Amy – I would just bake it at the same temperature in a regular oven. It might take a few minutes longer and you might have to rotate the pan if it’s baking unevenly, but those should be the only differences.
Amazing. I’m drooling. I miss summers already but I do think I have just enough tomatoes left on the vine!
11:59 pm Oct 17th, 2011
I love this recipe, it really looks amazing, so I might try to cook it tonight, however I´ll use Spanish cheese as it´s the only cheese I have at home and I don´t have time to go on shopping, I´m sure it´ll be allright as Spanish cheese is so smooth and tasty, I think you should try it too, you won´t regret it for sure, just have a look at this website and let me know what do you think about it,