Image By Danielle Alvarez, Abstract
The pastry for this tart incorporates both butter and sour cream and it just makes the easiest, most delicious, delicate, ﬂaky, buttery tart you have ever tasted.
I love this pastry for savoury preparations that are baked in tins as opposed to free-form galettes, which require a sturdier dough. This recipe is inspired by my friend Martin Boetz. He made a version of this, without tomato, at a lunch we were cooking at. He told me it was his grandmother’s recipe, and it just has that feel about it – it’s old fashioned and I love it…Read More