starters

Tart Art: Recipes for Sweet or Savory Rustic Tarts

DSC_0626I’ve been looking for a great excuse to repost this blog on rustic tarts. Well, it being the eve of you-know-what, I don’t thing I even have to mention why you might want to totally distract yourself with an incredibly delicious cooking project. (Perhaps you don’t have a TV or the internet in your kitchen.) But even if you don’t feel like cooking today or tomorrow, chances are that either a sweet or savory tart might fit perfectly into one of your holiday menus. So, Ta da! A repost of where to find directions to all my yummy rustic tart recipes.

DSC_9313

Sweet or savory, these open-faced pies can be everything from appetizer to dessert—and even breakfast. A couple years back, I wrote and photographed a story called “Tart Art” for Martha’s Vineyard Magazine, and now the recipes are all online. 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.

DSC_0706

The fruit fillings work for sweet rustic tarts that are as delicious for dessert as they are the next day for brunch or an easy leftover 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.)

DSC_1548

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.

DSC_1915

For step by step assembling instructions, you’ll want to look back at the directions and 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!

xroastedtomatotart

 

 

Deviled Eggs and Popovers, Bread Pudding and Frittata Recipes–Happy Easter Eggs!

  With hundreds of chickens (how many exactly, we’re not sure, as witnessed by a heated argument last night about this statistic), Easter eggs take on kind of a special importance around here. I started my day off washing eggs, and Roy will wash more when he gets home. The farm stand will be busy […]

The Ultimate Destination for Winter Cabbage: A Savory Tart

This week I am posting a primer on how to make one of my very favorite things in the whole world–a savory rustic tart (aka crostata or galette). Be sure to check out that post–not only for tips and photos on making the dough and assembling the tarts–but also for the easy food-processor dough recipe, […]

Super-Fresh, Super-Fast, Super Bowl Salsa & Guacamole: Recipe Preview, Fresh From the Farm

It’s hard not to dream about summer when your teeth are chattering. Goodness, this cold weather is certainly getting to be a drag, isn’t it? Wouldn’t it be nice if you could walk outside right now, tip toe across the hot grass, swing open the garden gate, and tug a ripe juicy tomato off the […]

A Video of the Farmette, A Paella Dinner, and A Recipe for Unsellable Tomatoes

Darn it all, wouldn’t you just know it—this is the time of year when there’s so much going on at the farmette that I could write a blog every day. Except, ironically, there’s no time to write—too busy! So today I’ll just have to give you a quick update on the goings on around here, […]