663595 Fri Oct 30 13:53:57 -0700 2009 11 31 Home Cooking 0 5143753 I do grok that most of us buy frozen prepared products for the convenience. That said, I have experienced a decline in the quallity of this product; the Tarte has shrunk along w/ the quantity of its toppings. Today i have finally perfected the necessary improvements for it to be really enjoyable to me. Over the Tarte surface I spread about 3-4 T. of sour cream. Over this I sprinkle an additional 2 ou. of slivered Jones Canadian Bacon (from slices) and 1/4-1/2 c. grated gruyere, making sure that both cover the outer Tarte edges. Bake at 475 degrees about 10 min. til dark golden/bubbly. .Now I have a delicious more balanced (more protein) much more filling lunch entree. Hope you'll try it, but if you're happy with it as it is, 'more power to ya'.' Fri Oct 30 13:53:57 -0700 2009 10110 opinionatedchef 1 5143788 if you want even richer taste, before using the sour cream, beat a 1/2 pint of whipping cream, fold it into the container of sour cream and then spread it. that puts some smoothness back into the sour cream and covers some of the bitterness that comes with fat free or low fat dairy products. Fri Oct 30 14:07:38 -0700 2009 5143753 1116679 ebelgian 2 5143835 great tip but who said anything about low fat or fat free sour cream??!!!!!!!! Fri Oct 30 14:33:39 -0700 2009 5143788 10110 opinionatedchef 1 5144104 What do you use for your crust? Fri Oct 30 16:51:13 -0700 2009 5143753 17930 rmperry 2 5144175 OP is referring to a premade tarte by a grocery chain called Trader Joes. I think the crust is a simple pizza type crust, IIRC. It is not a puff pastry one, although it should be. I often supplement on frozen foods also, at least with more cheese, b/c there's never enough cheese. Sorry to hear TJ 's is starting to skimp, maybe it's the economy, and glad to hear of your ideas to enrich the original product! Fri Oct 30 17:26:47 -0700 2009 5144104 90755 Phurstluv 3 5144215 It IS a puff pastry crust. This tarte is actually a flammekueche. Fri Oct 30 17:57:38 -0700 2009 5144175 159317 greygarious 4 5144235 RIGHT choo ah,gg!! hey, aren't you in Vancouver? I didn't know they had TrJ there.? Fri Oct 30 18:10:53 -0700 2009 5144215 10110 opinionatedchef 5 5144244 I only wish I lived in Vancouver! I am nto far from Boston. The TdeA is darn near as good as the flammekuechen at Sandrine's Bistro, a very good Alsatian/French place in Harvard Square. I haven't indulged in either in over a year - I am very sorry to read that the TJ's version has slipped. Fri Oct 30 18:16:45 -0700 2009 5144235 159317 greygarious 6 5144286 The only change I've noticed is some of the ham has a "funky" taste to me. Fri Oct 30 18:42:57 -0700 2009 5144244 18705 emily 6 5147256 grey, i must have seen your posts on the San Fran boards? and somehow i also thought you posted on vancouver.....i remember a wonderful flammekuechen at Le Crocodile in vancouve......r. Sun Nov 01 13:20:07 -0800 2009 5144244 10110 opinionatedchef 1 5145324 TJ's Tarte de Alsace inspired me to make flammenkuchen at home. I found a recipe on recipezaar that calls for Creme Fraiche and Fromage Blanc...so good. You could make it ahead of time, wrap it up and freeze it. Sat Oct 31 12:14:49 -0700 2009 5143753 148984 gnomatic 1 5147904 Crack an egg on it before baking Sun Nov 01 18:08:30 -0800 2009 5143753 1120744 Muffyy