Alternative fillings for Amandas peach crust recipe? I made a tomato tart w a goat cheese mix and lots of gorgeous tomatoes but the crust was just blah...any idea or suggestions? I was wondering if the cheese acted as barrier for juices to penetrate crust or if flour and oil sometimes just don't work? I used all olive oil (but first time making w peaches I used 1/2 walnut oil-Yum). Also ideas for flavoring when baking savory to replace almond extract? Thanks!
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