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The Art of French Baking,” recently released by Phaidon and adapted from a pair of classic 1930s tomes by Ginette Mathiot, has more than 350 recipes.
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This tart is made using seasonal tomatoes and easy to prepare with commercially available puff pastry dough. Simply slice the tomatoes, place them on the dough, and bake at 200 °C for 25 to 30 minutes ...
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