My intention had been to write about these plum and sweet ricotta tarts. And they were tasty, don’t get me wrong, but everything is relative. The reality is that they were nothing compared to what I used the remaining pie dough for.
If I had known this savory tomato tart would taste this good, I would have prettied it up a bit. Maybe chopped up the parsley and marjoram instead of just piling up the leaves like so many discarded yard clippings. But I was merely using it as an excuse to use up some dairy products in the fridge that were all set to expire at the same time. Most of a container of crème fraiche, a third of a container of ricotta, a block of Smith’s Farmstead extra-sharp cheddar that was waaaaay too sharp for the kids to enjoy, with some 1% milk thrown in there so I wouldn’t give myself a heart attack (too late!). Oh, and a bunch of eggs. Plus the stick of butter in the crust.
Um, wow. Maybe I should have just gone to McDonald’s instead.
I think you’re supposed to eat something like this with a light salad on the side to balance things out a bit. That would be something the French would do. I, however, am only a tiny bit French (French-Canadian, at that, which is barely French. Acadian if you really want to get technical about it). No, I ate my slice of tart with a side of more tart. That’s the difference between Americans and the French.