The recipe comes from the August 2000 issue of Fine Cooking Magazine, which was fantastic. Two of my all-time favorite recipes hail from that issue — from one article in fact — and I have been making them now for almost 20 years. I feel old. I didn’t realize it at the time, but David Lebovitz, author of The Perfect Scoop, wrote the article and supplied the two fabulous tart dough recipes, one sweet, one savory. The sweet galette dough is used in this recipe as well as this one, and the savory cornmeal galette dough is used in the above pictured tart, and it is so tasty. Once you make this tart once, you’ll see how quickly savory galettes can materialize how easily adaptable they are for all seasons. I suggest keeping the caramelized onions, the Gruyère, and some sort of herb, then swapping in whatever seasonal produce you have on hand for the corn and tomatoes. A favorite variation of mine is sautéed Swiss chard. More on this soon. The original recipe for this tart calls for onions as opposed to leeks. I used leeks because I received a whole bunch in my CSA, but truthfully, I think this tart is tastier with onions. Use whatever you have. Gruyère is particularly tasty, but any cheese you have on hand will do. Assembling these tarts is easy: Simply spread the corn and caramelized onion (or leek) mixture into the center of the dough; top with cheese; top with the tomatoes; then fold the edges up to make a free-form tart.
This is another recipe from the same issue of Fine Cooking, and it is so good. Chewy Chocolate Chip Cookies. The key is to keep your oven at 375ºF; bake only 6 cookies on a sheet at one time; and remove them from the oven after 11 minutes — they won’t look done but they continue cooking on the sheet. For kicks, I added a little fleur de sel to the tops of these before baking. Here’s the recipe. 4.8 from 8 reviews Note: You can split the dough in half and made two small tarts or 1 large tart.
