Our feelings on this crust are mixed, to say the least. The creamy sauce is supposed to mitigate that a bit, but we found the flavors to be a bit at odds with each other.Īnd then there’s the crust. While we appreciate what the folks at Trader Joe’s (or Maître Pierre, to be more accurate) were going for here, but we personally find these to be a little tart for our liking. It’s hard to deny that it’s a really great-tasting flavor combo, and that’s definitely the best part of this entire meal. In case you’re not familiar, crème fraîche is a fattier version of sour cream that’s popular in Europe. This uses a brie cheese with a crème fraîche sauce, meaning this ends up being really creamy - both in consistency and flavor. We did manage to salvage this, but as you can see in the image below, this is certainly not the prettiest meal we’ve ever made.Īll that said, the flavor is really good. We didn’t do any of that, and the center of our tarte stuck to the pan pretty aggressively. You could probably mitigate this with some cooking spray or just a spritz of oil (olive oil is probably a good choice). Now, we should mention that we had a little bit of trouble with the tarte sticking to our baking sheet. (If you want to know more about cooking this, the image above has some cooking info, and the full cooking instructions are posted at the bottom of this review.) Note that we’re always tempted to refer to these as flatbread pizzas, but we’re going to do our best to resist that temptation today.Ĭooking this is simple: Preheat the oven to 450 degrees Fahrenheit, then place the tarte on a baking sheet and slide it into the oven for 11 to 13 minutes. So all of this information is bouncing around in our brains as we’re sitting before the Trader Joe’s Tarte au Brie et aux Tomates, which we’re reviewing today.
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