. The baking sheet or rack transfers heat directly to the pastry, so it evenly cooks from the top and bottom, while staying flat.
The last bit is the fun part: putting it all together. If I’m making this tart for a dinner party, it can be made up to this point and assembled a couple of days in advance, then baked just before serving. Next, I shingle the tender eggplant slices on top of the cheese and drizzle them with a touch of honey. The tart then heads into the oven for round two, where the pastry grows golden brown, the eggplant softens fully, and the goat cheese and Gouda melt together.
Now this sounds really good to me. This cook is full of tricks with that double blind baking thing. I’ve never had nigella before, though I do know the flowers. Intriguing!
No. Just no. I love the taste of kid (and goat if it's cook just right), but I draw the line at goat cheese.
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