I've been reducing my carbs and sugar lately, so I was really happy when I read through this recipe. As long as I omitted the tart shell, the only ingredients that interfered with my food plan was 3 tb of sugar and 3 tb of corn starch. Good enough for me.
After I put the tart in the oven, I worried that it might turn into a giant disaster, because I hadn't buttered my pan. Luckily, the slices came out with no trouble.
This was good, even without the crust. It had a nice tang to it. However, if I'm going to eat cheesecake, I want a thick, luscious, rich NY cheesecake. This was tasty, but it just doesn't compete. On the other hand, this is a great recipe to keep in my back pocket for days when I want dessert without disrupting my meal plan too much.
I also made up two recipes this week. First, Tomatoes Provencal. I have no idea why it took me so long to make this. It's easy--Cut tomatoes in half. Sprinkle with oil, garlic, and chopped herbs. Roast. The tomatoes turn melty and sweet, with minimal effort. Delicious!
Last night, I made Chestnut-Pear Soup for dinner before having the tart. I've been avoiding this one for quite a while. I adore most of Dorie's savory soups, but I've been unhappy with all of the book's soup recipes that involve fruit. I had half of a bag of chestnuts in the fridge, because I made a chestnut soup from River Cottage Veg two weeks ago, so figured I should make Dorie's recipe, if for no other reason than to use up my chestnuts. To prevent the soup from turning too sweet, I used two very small local pears. They have a good flavor, but are crunchy, like an apple. There was so little meat, I figured they couldn't overpower the soup. I was right. I added toasted almonds on top, because I thought it needed some crunch.