Comments on: TOMATO & AUBERGINE SUMMER TART

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Thu, 05 Mar 2009 17:30:12 +0000

Hi there,
I just wanted to let you know that today I posted a recipe for the Swiss Butter Bread that you asked for. It is my mother in law’s traditional recipe and is divinely delicious. Hope the rest of your travels went well, when you have a minute please drop by to say hello.

Erika

By: Sophie

Sophie — Thu, 16 Oct 2008 16:50:52 +0000

That course sounds like it was a lot of fun, and your tart looks beautiful. The photo is delicious! I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested.

To find out more about the Demy, you can visit this site:
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Thanks!

By: Marjorie

Marjorie — Sun, 05 Oct 2008 01:17:32 +0000

We had family and friends arrive for lunch in Provence last weekend and decided to treat them to this unbelievably easy and delicious recipe. We had the aubergines, tomatoes and pastry base sitting on the counter, ready to be assembled and several comments were “this looks like a cooking school”! We made everyone leave the kitchen, we assembled the tart and served it. Rave reviews as to the presentation on the plate and……then exclamations at the incredible taste. Everyone said they could be at a five star restaurant feasting on this dish. Sooooo gourmet!! We served it with a green salad and rose wine.

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 01 Oct 2008 10:00:34 +0000

hi d : thanks for your helpful suggestion re the OLIVE OIL SPRAY. This is a wonderful kitchen invention, one that every cook should invest in. Aubergines do act like a sponge and it is difficult to spread the olive oil so that it coats them evenly. The spray is a great help in this, and makes for a healthier dish as you use less oil.

By: d

Mon, 29 Sep 2008 09:41:09 +0000

Hi Doll: We made the tomatoe aubergine summer tart. It turned out exactly like the photo and the tastes were outstanding. Just one bit of feedback – instead of frying the aubergines in olive oil, I used a trick that we picked up from making Moussaka. I find that spraying oil onto the aubergines works much better than putting oil in the pan as they absorb less oil and the taste is much lighter because of this. Hope this helps. Keep up the great work on the blog. D.

By: wideawakeinwonderland

wideawakeinwonderland — Sun, 21 Sep 2008 21:28:53 +0000

Hi Sweet Pea…CONGRATULATIONS!!!!
Wow! That’s wonderful! A wedding and honeymoon pales in comparison to a request for a Bernese butter bread recipe! Enjoy the new marriage, and post again when you’re darn good and ready. The world will wait…

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Thu, 18 Sep 2008 15:13:22 +0000

CHARLOTTE: thanks for your note, I think people eat with there eyes as much as with their stomachs, so presentation is important! I just checked out the website for Jerusalem Baskets, do you work with them? The challot bread looks wonderful. When you try the recipe please let me know how it turns out.

‘Wide Awake in Wonderland” : thanks for your note, sorry for the lateness of my response, but I just got married! It was wonderful, but all time consuming and then we were off on our honeymoon. I am now back and ready to cook The recipe is my mother in laws, and I am planning on posting this very shortly – I make a variation on her traditional recipe with the addition of brown sugar and ground cloves.
Will try to post this soon for you. Please keep in touch, I am off to look at your blog.

By: wideawakeinwonderland

wideawakeinwonderland — Wed, 10 Sep 2008 18:26:46 +0000

Hi! This looks delicious. You’re making me hungry! Reason I’m writing: I’m on a 13-week backpacking trip through Europe, and I left Switzerland about a week ago, and am still pining for the Bernese Butterzopf/Tresse au beurre bread!
During an internet search, I came across your blog because you wrote the following at one point ‘So far I have my mother-in-law’s recipe for ‘tresse au beurre’ (like a braided/platted brioche bread) under my belt.’
Is that a recipe you can share? THANK YOU!!! VW

By: charlotte s

charlotte s — Sun, 07 Sep 2008 11:45:51 +0000

that looks gorgeous! i’ll definitely try it as an appetizer for my next dinner party! thanks

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Thu, 21 Aug 2008 07:33:05 +0000

LUCY : so nice of you to leave a note Do let me know how it turns out. If you have an OIL SPRAY it is particularly helpful in keeping the aubergines moist while cooking. Hope all is going well with the wedding planning. xxx

MARJORIE: some of my best work is done in your kitchen !!! We will have to organise to do a cooking course together there soon.

STUDIO WELLSPRING: hiya, hope you and the ‘bun in the oven’ are doing well. The flavours of this dish work so well together, hope you enjoy it.