La Tarte - Troisième Fois
I decided to go with puff pastry as the base for my third attempt at Chrystèle’s tarte. I had recently tasted an onion tart that had such a flaky and delicate crust that I thought this might be what this tarte needs.
Results? It was light and crisp on the edges, but the bottom was still like a bad pizza, soggy and gloopy.
Chrystèle’s daughter happened to be over at lunch the next day, so I heated up the leftovers and served it to the girls. “My mommy makes this same tarte,” remarked the little girl. I was thrilled that it was at least recognizable. “But I don’t like it.”
I whipped out yoghurts and fruit while the girls picked the crispy crust off of their tarts. When they were done I scavenged The Girl's tomato and cheesy bits, which even leftover weren’t half bad.