I picked up these pans last week for $1 dollar each. I had just made fudge and these had all the scoring of making many batches of fudge. I have been wanting to break them in but chose not to do it with more Fudge. These 8″x8″x1″ pans were probably french tart pans. I am not exactly certain yet. But either way they are the perfect device.
I usually do baking on the weekend for the week to come. This is self defense, I am working someplace where boxes of donuts just appear. Savory tarts are good cold. If you cut the tomato tart when hot, it makes a mess. But once it is room temp, it congeals and becomes a unit, instead of all its slippery parts. It can be warmed up in an oven. If you mic puff pastry it gets soggy. I wrapped them in wax paper so i don’t forget to bring my lunch tomorrow. I used Coleman’s mustard which clears the sinuses. Most tomato tart recipes recommend Dijon mustard and Emmental or Swiss cheese. but I had Cheddar to use up.