I don’t think I’ve ever made a savory tart, until now, which marks the mid-point in my life. And after this one, I’m wondering-what took me so long? I also sometimes lie awake at night and wonder if this really is the mid-point in my life. But that’s a whole nother post because it has nothing to do with baking. (Although that hasn’t stopped me before…)
Neuroses aside, this tart may look fancy, but it’s one of the simplest thing to make that you could imagine. True, it does require a bit of chopping and cooking, but there’s no mountains of long-cooked onions like pissaladière, it doesn’t call for an
artery-busting even-handed pour of cream, and it’s wonderful served warm or at room temperature. And it’s even better the next day, when the top gets crusty-brown during reheating. What’s not to like?
I made this tart on the spur of the moment after leafing through the excellent book, Local Flavors by Deborah Madison, which explores all of the magnificent produce from the diverse greenmarkets and small-scale farms spread out across America.