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Comments by Martha Holmberg
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Greek-Inspired Lamb, Chard, and Feta Tourte by Martha Holmberg on Feb 6, 2010 at 4:14 PM PST
Chris, I love your idea to sub sliced potatoes for the puff pastry. You might want to cover the dish with foil for the first part of cooking, so the potatoes steam a bit, then finish uncovered so they brown. Good luck with it!