Inspired by the Chocolate-Raspberry tart, featured in this month's "Everyday Food" magazine, we invited Jerome Audureau and Melysa Cassidy of New York City's Once Upon a Tart to share their tips for tart making and inspire us with ideas for topping and filling our tarts.
Vegetable Tarts: Spinach Mushroom, Roasted Bell Pepper, Tomato Provencal, and Zucchini Tomato
Topped with creative and colorful vegetables, Melysa urged us not to be afraid when choosing what we top our tarts with. The delicious savory treats they brought for us to sample were made in 5" tart pans, but Jerome explained the 7" pans are a good size for larger tarts and much easier to slice.
Scones, Muffins and Madeleines
Along with the assortment of savory vegetable tarts, Melysa and Jerome also shared a platter of delicious scones, muffins and cookies for us to munch on! They are currently working on a second book to feature more of the delicious food they have been perfecting at their cafe, but bakeshop's first book, "Once Upon a Tart: Soups, Salads, Muffins, and More From New York City's Favorite Bakeshop and Cafe," is a great reference for anyone interested in making these delicious treats.
From: Brenda | 5/12/10 at 11:48 pm
I love "Once Upon a Tart, it's one of my favorite cookbooks. I make the scones often and always have request for the recipes. I'm looking forward to the release of their second book.