This is the time of year when I start craving savory tarts. It’s cold outside, and sometimes you just need a dinner that feels like the food equivalent of sliding on a cashmere sweater: decadent, yet perfectly functional.
This vegetarian tart has vinegar-roasted onions, mushrooms and ricotta cheese, making it a great appetizer for a group, or a dinner for two when served with a side salad.
The recipe is loosely based on one by Suzanne Goin in her magnificent book “Sunday Suppers at Lucques” (Knopf, 2005). It might sound a little complicated, but I promise it’s not. As long as you have the ingredients on hand and some time to luxuriate in the kitchen, it’s not much of a challenge.
For mushrooms, you can use a mixture of varieties or stick with one. I like to combine the common cremini with some rehydrated dried porcini. For onions, try cipolline, sweet Vidalia, or standard yellow or purple onions.
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