Provençal Tart with Gruyère and Herbes de ProvenceThis tart is awesome. AWESOME. And it comes from a cookbook that makes me think everything in it might be just as good. This is my first recipe from Frank Mentesana and Jerome Audureau's Once Upon a Tart... and I guarantee it won't be my last. The Herbes de Provence weren't exactly cheap (~$15/jar), but I think you can avoid the price hike of having them imported from France by buying the individual spices (basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme) and mixing them yourself. Wow, I'm getting hungry just thinking about how delicious this tart was...
Everything in that book IS just as good! I promise :-)
ReplyDeleteYou are a baking phenom!! Sugar berry baker forever! hahahahaha
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