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Homemade Savoury Tart help please!


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Old 10-11-2010, 12:39
Gooby
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I am doing a dinner tomorrow night and making a homemade tomato and gruyere tart.

I think the best way is to make it so it freshly cooked and then let it sit for 10-20 mins and then serve straight away.

But - it would be soooo much easier if i could make it in advance and then warm it up when I need it. But will this work - does anyone know the best way to do this - I don't want it to end up soggy or over cooked.

So does anyone know the best way to warm up a tart (vicar )
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Old 10-11-2010, 12:57
whackyracer
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I would have thought the base would stay crisp if you don't fill
It. Can you par bake the case, and then on
The day, fill it and stick in the oven?
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Old 10-11-2010, 13:07
mirabelle
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to heat up a tart/ flan etc. I would make it, cook it, then put back in oven when need it with foil over and cook til warm through
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Old 10-11-2010, 13:48
Gooby
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I would have thought the base would stay crisp if you don't fill
It. Can you par bake the case, and then on
The day, fill it and stick in the oven?
good idea - i did think of this as you blind cook the pastry first but it is second part i was mainly worried about as concerned about what happens to the centre when you reheat.
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Old 10-11-2010, 13:50
Gooby
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to heat up a tart/ flan etc. I would make it, cook it, then put back in oven when need it with foil over and cook til warm through
oooh - this is what i was hoping for - that you could reheat. so cover in foil (guess that is to stop the pastry from burning?) and then heat up - any ideas of temp/times. It is a 25cm flan tin I am using.

sorry to be going back to basics but i don't want to bugger it up.
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Old 10-11-2010, 21:36
Smokeychan1
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I wouldnt bother with covering it up. If you cook at gas mark 4 for 20 mins that will be enough to heat through without further browning.

EDIT: Unless it is unusually deep, then 25- 30 mins.
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Old 11-11-2010, 09:53
mirabelle
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at 180c for my suggestion and remove foil for last 5 mins to ensure cooked through and lovely on top. I cook everything at 180c though and I'd say 15mins- 20mins should do it but you can always checked the temp by sticking a knife in and feeling if its hot or not
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Old 11-11-2010, 10:00
Loubogroll
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Sounds yum. Is it too early for lunch?!
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Old 11-11-2010, 12:08
gemma-the-husky
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cant you reheat in a microwave.

or even cook and serve cold, with some salad.
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Old 12-11-2010, 10:03
Gooby
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Thanks for all the help guys. I did in the end cook it in the afternoon and warm it up before serving in a low oven for 20 mins. Was smashing. Much less stressful than cooking at last minute!
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