Optional toppings: sour cream and/or jalapeño slices ...

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Arrange the dough round over the filling, tucking the edges inside the pan. Cut a few slits in the dough to allow steam to escape. Bake the tarte for 30 minutes, until golden. Let the tarte cool ...

Matt Walls adds, “For powerful, opulent whites, try Châteauneuf-du-Pape. For lighter, zestier styles go to Luberon, Lirac or ...

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