Ah, 2004, the Summer of Tarts. Yeah, I know, it’s 2005. But, uh, smartie-pants, I didn’t have a blog in the summer of 2004, now did I? No.
Now, as I was saying, ahhh, 2004, the Summer of Tarts, the summer I got the book, Once Upon a Tart by Frank Mentesana and Jerome Audureau. Aside from being a great cookbook, it also tells the story (in the introduction and in the chapter prefaces) of opening a tart joint in New York’s Soho — the also-named Once Upon a Tart.
You have to love a cookbook with a plot.
The above photo is my variation of the Sautéed Spinach and Mushroom Tart with Ricotta Cheese. I say variation, as the original called for a lattice top. As this was my first ever foray into the wide, wide world of pie crust, I thought I’d perhaps concentrate on getting the bottom produced and assembled and not worry about the fancy-schmancy lattice top. Plus, who needs lattices when you have halved cherry tomatoes to make it look pretty?
Of course, forgoing the top of the crust leads to extra tart crust dough. And extra tart crust dough leads to a Mini Roasted Sweet Potato, Garlic and Rosemary Tart.
One of my favorite aspects of this book is that it leaves room for a lot of experimentation. There are different crust recipes: Crunchy Savory Tart Crust, Rosemary-Whole Wheat Tart Crust and a Flaky (sweet) Tart Crust. As you read through the tart recipes, you also get a good sense of the basic custard ingredients: 2 eggs and 1/4 cup cream (sometimes, with the addition of 1 cup ricotta).
In addition to the savory tarts, there are also plenty of salad, soup, sandwich and sweet tart recipes.
Hey, speaking of savory tarts, is The Savory Tart still in NE Portland? We drove by a while ago and I didn’t see it next to Trader Joe’s anymore. Did it move? Or is it no longer?
Oh, and what happened to Sunday on the corner of Holgate & SE 39th? WTF? It was just there and then…nothing but a hole.
Okay, were was I? Oh, yes, back on the topic…well, actually I think that’s all I have on tarts. They are good. They can be savory or sweet. They can be fun to make. They can give you a legitimate use for that container of pie beads you bought three years ago because the illustration on the package was cute.
Thus endeth my post on my summer of tarts.
Dear Tartini:
Ok, so a tart sounds an awful lot like a quiche? Of which I have an old recipe from you for lofat quiche. Remember that? (Roasted red pepper and garlic w/zucchini or something) I may need to make this tart soon though. I am co-hosting a wedding shower luncheon and I think a tart would be v. appropriate.
Yes, I think it would be. You should. Everyone loves a tart!