1.   Do not oil the pan as this will brown the bottom of the loaf prematurely.

2.   Close lid and allow to cook, over this indirect heat until bottom is browned and cheeses have melted.

3.   Cook the crepe until the top is set and the bottom is lightly browned.

4.   Cook over moderate heat until bottom is browned.

5.   I made just two layers and browned the bottom on the stove, then finished the tart in the oven.

6.   On medium-low heat, cook until tops have small bubbles, bottoms are lightly browned and edges are beginning to set.

7.   Return piecrust to the oven to more evenly brown the bottom of the crust.