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Summer Tort issue

John B. (Q&A ID 4920)John B. (Q&A ID 4920)
in General

Hi, I just made the summer torte from your latest issue. It looked fantastic and mostly turned out well. The only thing that made it less than stellar was that after salting the vegetables and letting them sweat for a while, I dried them as per the recipe thinking this would remove a good bit of the salt. However once finished, the torte was pretty salty. Washing the salt off seems to run counter to the idea that we're trying to remove the moisture before we cook it. Is there a good way to reduce the salt content before placing the veggies and baking?

Thanks,

JB

Comments

  • Christopher K. (Q&A ID 416)Christopher K. (Q&A ID 416)

    I think you can blot the tomatoes fairly aggressively to wick away the (excess) salt and exuded water. After salting, they are fairly firm and can take some pressure. Also, feel free to scale back the salt bit if its too high for your preference. Seasoning is always to personal taste! We all have different palates and thresholds.

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