{"id":6469,"date":"2016-11-07T12:58:30","date_gmt":"2016-11-07T17:58:30","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=6469"},"modified":"2016-11-07T15:58:26","modified_gmt":"2016-11-07T20:58:26","slug":"tart-art-recipes-for-sweet-or-savory-rustic-tarts","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2016\/11\/tart-art-recipes-for-sweet-or-savory-rustic-tarts\/","title":{"rendered":"Tart Art: Recipes for Sweet or Savory Rustic Tarts"},"content":{"rendered":"

\"DSC_0626\"<\/a>I’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\u00a0an incredibly delicious cooking\u00a0project. (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\u00a0into one of your holiday menus. So, Ta da! A\u00a0repost of where to find directions to all my yummy rustic tart recipes.<\/p>\n

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Sweet or savory, these open-faced pies can be everything from appetizer to dessert\u2014and even breakfast. A couple years back, I\u00a0wrote and photographed a story called \u201cTart Art\u201d for Martha\u2019s Vineyard Magazine<\/i>, and now the recipes are all online<\/a>.\u00a0It\u2019s a great place to go for my all-purpose, buttery, flaky dough recipe\u2014and to find recipes for both my versatile fruit filling (apples, pears, or plums) and for two different savory fillings.<\/p>\n

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The fruit fillings work for sweet rustic tarts that are as delicious for dessert as they are the next day\u00a0for brunch or an easy leftover breakfast. And if you\u2019ve got a copy of Fresh from the Farm<\/i><\/a> 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.)<\/p>\n

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The savory fillings I did for Martha\u2019s Vineyard Magazine<\/i><\/a>\u2014Savory Cabbage, Apple & Cheddar and Savory Roasted Butternut, Pear, and Cranberry\u2014are variations on the fillings I did for my tart chapter in The Fresh and Green Table<\/i><\/a>. 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.<\/p>\n

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For step by step assembling instructions, you’ll want to look back at the directions and\u00a0the photos I included in a previous blog<\/a>, which includes a link to one of the recipes from The Fresh & Green Table<\/i><\/a>. (The Seven Treasure Roasted Winter Veggie Tart is also a favorite in The Fresh & Green Table<\/i>.) And over on the Martha\u2019s Vineyard Magazine<\/em> website, you\u2019ll see that I\u2019ve given you options for dividing the dough into either two or four pieces <\/a>to make two bigger or four smaller tarts.<\/p>\n

So you\u2019ve got options.<\/p>\n

And when summer comes around (we can be hopeful, right?) don\u2019t forget about my most favorite tart of all\u2014the Roasted Tomato Rustic Tart in Fresh from the Farm<\/i><\/a>!<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

I’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\u00a0an incredibly delicious cooking\u00a0project. (Perhaps you don’t have a TV or the internet in your kitchen.) But even […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[11,16,1],"tags":[98,77,44,132,96,131,71],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/6469"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=6469"}],"version-history":[{"count":7,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/6469\/revisions"}],"predecessor-version":[{"id":7290,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/6469\/revisions\/7290"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=6469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=6469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=6469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}