Sweet or savory, these open-faced pies can be everything from appetizer to dessert—and even breakfast. I recently wrote and photographed a story called “Tart Art” for Martha’s Vineyard Magazine, and now the recipes are all online. (The story is in print in the Winter issue on newsstands now as well.) It’s a great place to go for my all-purpose, buttery, flaky dough recipe—and to find recipes for both my versatile fruit filling (apples, pears, or plums) and for two different savory fillings.
The fruit fillings work for sweet rustic tarts that are as delicious for dessert as they are the next day, say for a New Year’s brunch, or even an early breakfast. And if you’ve got a copy of Fresh from the Farm on hand, you can find one of my favorite variations in the recipe for Little Pear Crostatas with Hazelnut Crisp Topping. (Rustic tarts go by the name crostata in Italy and galette in France.)
The savory fillings I did for Martha’s Vineyard Magazine—Savory Cabbage, Apple & Cheddar and Savory Roasted Butternut, Pear, and Cranberry—are variations on the fillings I did for my tart chapter in The Fresh and Green Table. Not only are these savory tarts deeply flavored and satisfying (great with soup or salad), but they are a lot of fun to put together.
For step by step assembling instructions, you can look back at the photos I included in a previous blog, which includes a link to one of the recipes from The Fresh & Green Table. (The Seven Treasure Roasted Winter Veggie Tart is also a favorite in The Fresh & Green Table.) And over on the Martha’s Vineyard Magazine website, you’ll see that I’ve given you options for dividing the dough into either two or four pieces to make two bigger or four smaller tarts.
So you’ve got options.
And when summer comes around (we can be hopeful, right?) don’t forget about my most favorite tart of all—the Roasted Tomato Rustic Tart in Fresh from the Farm!