Let's start this new year off with a bang. And by bang I mean this decadent, insanely delicious tart.
If you remember last year, you remember that I don't do resolutions, diets, or new year's cleanses. I don't believe that we should only be setting these kinds of goals one time during the year, and I don't believe that you should throw your life off balance by drastically changing your eating, working, and exercising habits for a week or two.
I do believe in balance, and I do believe in continuously setting goals.
Mad respect for those who do set goals on Jan 1, and even more respect for those who actually accomplish what it is they are seeking .... but these kinds of things are not for me.
I realize that if you are one of those people who have goals set, you may have moved onto salads and detoxing already, and that the thought of anything on the indulgent side may have you running to the gym, but I NEED to share this recipe with you. The truth is, I probably should have shared this with you before the holidays, but it was during the holidays that I made this for the first time, and then I made this over and over and over again because it was such a major crowd pleaser. Even if you cannot think about entertaining guests for months, put this recipe in your back pocket for the next dinner party you are ready to throw.
But, if you're anything like me .... let's throw a dinner party this weekend, just to have a reason to make this tart.
This tart might look familiar, especially if you are a fan of Ottolenghi. This recipe is on the cover of the newly released US version of his book: Ottolenghi, and it just might be my favorite recipe that I have made of his. Actually, it's hard to name just one favorite, so let's call this my favorite 'entertaining' recipe of his.
This tart blows minds. I've witnessed it. If you're wondering what it looks like, it's that look when people take their first bite and their eyes get really wide, it's then followed by some sort of expletive like "wow" or "damn girl".
My response to this reaction has typically been, "well ... anything you serve on puff pastry tastes good" but actually, I shouldn't say that. Most things served on puff pastry feel heavy and greasy and usually make you feel guilty, where this tart has a healthy balance of veggies, with the light, bright flavors of garlic, parsley and chili. It all works...sooo...well.
It is fair to mention that cheese and butter are not normal staples in my diet, but if I am going to bend the rules and go big, this is how I do it. I usually allow a little room for a good quality goat cheese from time to time, and this toasty, melty form is the ultimate exception. If you wanted to make this dairy free, you could do so by either buying or making your own vegan puff pastry and omitting the goat cheese. I'd like to think that a caramelized onion spread would sub in nicely for the cheese.