{"id":29473,"date":"2013-06-15T18:44:55","date_gmt":"2013-06-15T22:44:55","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29473"},"modified":"2013-06-15T18:47:42","modified_gmt":"2013-06-15T22:47:42","slug":"tomato-tart%e3%83%88%e3%83%9e%e3%83%88%e3%81%ae%e3%82%bf%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29473&lang=en","title":{"rendered":"Tomato Tart
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\"63\"<\/a><\/p>\n

Tomato Tart<\/strong><\/p>\n

I hate to waste things, and I just couldn’t ditch the leftover crust from making the rhubarb tart. So I decided to make tarts again the next day. I didn’t want to make another fruit tart, so I though a savory tart would be a nice change. These tomato tarts were perfect for our weekend brunch. It takes only a few minutes to prepare before baking if you don’t have to make the crust from scratch.<\/p>\n

Tomato tart: prepared crust, tomato, grated Italian cheese (Parmesan, mozzarella, etc.), thyme, salt, pepper, olive oil<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tomato Tart I hate to waste things, and I just couldn’t ditch the leftover crust from making the rhubarb tart. So I decided to make tarts again the next day. I didn’t want to make another fruit tart, so I though a savory tart would be a nice change. These tomato tarts were perfect for […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,29],"tags":[],"class_list":["post-29473","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29473"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29473\/revisions"}],"predecessor-version":[{"id":29486,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29473\/revisions\/29486"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}