We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
If you are a current BB member and would like to join the BB Facebook group, you must send an email including your full name and blog address to firstname.lastname@example.org after you make your request to join on Facebook. No one will be added without an email request.
I made this last night as an appetizer for our family dinner and it was a big hit. I substitued feta cheese for goat cheese since I’m the only one in the family that likes goat cheese and it was still delicious.
Can’t wait to blog about it!
I LOVE goat cheese but I’m glad you could find a sub that worked for your family. I used bell peppers since my husband can’t have tomatoes and they turned out great!
I also found this Rachel Ray book offer when I was poking around on the internet last week. I’m not sure if it will work, but since I had already bought the puff pastry I figured I would give it a shot. I can always use a new cook book, right?
On page 128 of the April issue of Everyday with Rachel Ray, it states that if you send in a UPC and receipt from any of these participating products, you’ll get a FREE copy of Rachael Ray’s Big Orange Book:
I made the tarts this weekend for my family as well and it was a HIT! They were delicious and even though my husband doesn’t love goat cheese, he was won over by these tarts. I’m excited to blog about these.
I did one with sundried tomotoes and one with fresh, both were delish. If you use the sundried that are packed in oil, lessen the amount of oil you brush the top with. Although my fresh tomoto wasn’t great but still tasted good once baked.
I apologize, but I’m going to be a little late getting mine posted. I have a house full of company who would freak if I made a tart with goat cheese and tomatoes for them. I’m excited to make the dish though. I bought plain goat cheese to use instead of flavored, and I will probably use fewer onions than the recipe calls for.
I encountered this recipe on Shortbread South – they had made the recipe and included the most deletable photos. MMMM! It sounds absolutely divine! My mouth is watering, can’t wait to try 🙂 http://tinyurl.com/cb3d6y