I thoroughly enjoy David Lebovitz, even though I look at his photos and Twitter feed, wondering why I’m not in France, sailing through farmers’ markets and drinking French wine. C’est la vie (she says grouchily).
Francophilia aside, I love a good savory tart. They look fancier than they should, given the fairly easy skill level, so it’s a great option for a weeknight dinner (“Hey, significant other, look at what I did for you! Now, how about that pony?”) or a brunch. Once the crust is made, finishing the tart is a matter of combining a few ingredients — perhaps not even precisely, gasp — and baking.
This tart is remarkable because the tart dough is the least fussy I have ever had the pleasure to make. It came together in minutes, it did not require precision, it rolled out and par-baked beautifully, but most importantly: it did not shrink in the oven. It didn’t crack! It didn’t taunt me by making a mockery of my work.
When following the recipe for the tart dough, omit the sugar for the savory crust. I used the oil from some marinated mozzarella I had on hand (basically herbed olive oil). You can refrigerate the par-baked crust overnight, if you have company coming over, or you can proceed straight to making the tart itself.
The tart itself is quite simple: herbs, ricotta, milk, eggs, bacon (Mr. Leibovitz used chorizo, but not being a fan, I opted for bacon. It could easily be left out or substituted for something vegetarian). My tart included rosemary and tarragon with green onions; his used spring onions and thyme. It pairs perfectly alongside all the fresh summer vegetables available now, and a good glass of white wine or a saison (my current favorite).
Special equipment required: a 9″ removable bottom tart pan.
Give it a try the next time you aim to impress — or just want a few days’ worth of shameless solo tart-eating.