A Hearty, Rustic Tart That Practically Makes Itself When you’re in the mood for something cozy yet effortless, this savory ...

Why This Tart Belongs in Your Weekly Meal Rotation Few dishes hit the sweet spot between comfort and convenience like a good ...

For anything especially watery—like raw leafy greens, summer squash, tomatoes, etc.—consider salting/draining or quickly pre-cooking so that the tart doesn't get soggy. Don't forget grains!

1. In a food processor, pulse the flour, salt, baking powder, and sugar to sift them. Add the butter and pulse the mixture until it forms crumbs.

In this savory version, corn was the supporting character, with juicy pops in each bite. The rustic pastry — flat and round — was the star, topped with sweet corn niblets and thin slivers of ...

In Provence, this savory tart topped with caramelized onions, anchovies and olives is called a pissaladière. We call it a great excuse to put your dinner guests to work assembling dinner. This ...

Transfer to a 9-inch-diameter tart pan. I use a pan with a removable bottom to make serving easier—trim edges, leaving a ½-inch overhang. Fold the overhang in to form double-thick sides.

The apple filling is very simple to make, too. You’ll need two tart apples and two McIntosh apples (but feel free to use a variety). Those are peeled, cored, sliced, and mixed with the usual ...

On a lightly floured surface, roll the dough out with a flour-dusted rolling pin to fit a 9- to 10-inch pie or tart plate. Poke holes into the dough with a fork.

A Rustic Mushroom Tart is shown served with red wine. (Photo by Randy Graham) It is said that cooking with mushrooms was first mentioned in a 13th-century French cookbook. As late as the 19th ...

It is said that cooking with mushrooms was first mentioned in a 13th-century French cookbook. As late as the 19th century, writer and gastronome Alexandre Dumas said, “I confess that nothing ...