http://img.photobucket.com/albums/v164/photo04/cooking/tart1.jpghttp://img.photobucket.com/albums/v164/photo04/cooking/tart2.jpgWhat would
you understand by
baking sheet? &
one (or 2)T of water?
And what do you do if you only have
peas?. They all roll off, don't they?
And what size 'sheet'?
And what do you understand by
flaky pastry?
And the Tomatoes were not 'grilled'.
Well - it took
5T water to get anywhere a malleable dough.
And, of course, she meant
tin. And, of course, I could have guessed the size tin by laying the Tomatoes out.
And the pastry was NOT flaky, but like a cheesecake base.
Yes, I overcooked it - my timer's in for repair - but it all disappeared!
