A Savory Tart Direct from Paris

Tomato and Chevre Tart 2During our stay in Paris this summer, I made many trips to Quatrehomme, a celebrated cheese shop right around the corner from our rented apartment. After choosing my cheeses, I’d pause at the small counter of take out foods where savory tarts and a good selection of hams and sausages are displayed. One day I bought a slice of a beautiful tomato and goat cheese tart and took it home for lunch. One bite and I was smitten.

The tart with its golden puff pastry crust and its beautiful baked filling of alternating slices of tomatoes, zucchini, and goat cheese was delectable—practically addictive. I bought many more slices over the next few weeks, each time prodding the sales staff to tell me how this tart was made. Finally, one of the young vendeuses shared the recipe explaining that there was a layer of ‘pistou” (Provencal pesto) beneath the cheese and vegetables. Continue reading

Roasted Red Onion and White Cheddar Tart

Ever since I’ve been a food writer (for several decades now), I’ve kept a file of recipes that serve as inspiration for my own creations. The folder is filled with newspaper and magazine clippings, and with hand-written or copied recipes friends have shared.

Several weeks ago I spotted a recipe in this cache for a gratin of red onions. Cooked slowly in the oven with garlic, thyme, and white wine, they were then covered with crème fraîche and cheese. The concept of this dish became the starting point for the roasted red onion tart featured here. Continue reading