![]() ![]() Plus the arugula on top and the freshly sliced apples and HOT HONEY!! Wow guys just wow. Especially the candied walnuts, which I swear we will do a recipe for soon! They’re such a game changer and way too easy to make if you ask me. You will love every single flavor going on here. ![]() You guys know at this point that I live for my baked goods. And a way to switch up things in the kitchen after yesterday’s APPLE FRITTERS! It just doesn't work trying to straddle both.Loaded Hot Honey, Apple and Brie Pizza! A delicious flatbread pizza topped with caramelized onions, candied walnuts, arugula and the most delicious and creamy brie.ĪPPLE WEEK day 2!!! Coming atcha with something savory and delicious. Which is fine.but it doesn't reconcile this question in my mind - is the tarte flambée supposed to be crepe-like all around or crisp like a tarte? I wish it could be either a crepe or a crisp tarte/flatbread/pizza but not both. I mean who eats pie filling separate from the pie crust? It's an entity that has to be eaten together! The only way I could eat it was by folding the slice in half. Maybe some people out there like eating pizza with the toppings sliding off such that you have to eat those elements separately. Delicious, sure, and crepe-like but unable to hold up the toppings. ![]() And while the bottom wasn't soggy, it stayed soft and floppy. So maybe in some world, the fact that the bottom crust never crisped is acceptable? We baked it according to package directions (but not directly on the oven rack because c'mon.that's like foreboding disaster) and the sides did crisp, wonderfully so. According to the internet, if a pizza and a crepe had a baby, you'd get the tarte flambée. Perhaps my misgiving about the structural integrity has something to do with my lack of exposure/understanding of tarte flambée. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |