These simple tarts are super-easy, delicious, take nearly no time at all, and make you look like you’ve been to cooking school in France. Here we offer three choices, so make one, two or all three. Or combine everything on to one tart. Or make up your own toppings – it’s fun! The filling is chock full of the rich nuttiness of Gruyere cheese, the creaminess of ricotta, and the soft tang of mascarpone. Highlight with some fresh herbs & lemon zest and look out! Note: This recipe makes two large tarts, or four smaller ones. Feel free to get crazy with whatever toppings you can think of – after all, it’s your tart now.
I developed this recipe about three years ago in an attempt to feed my mom, Neeners, back to health after a bout with the flu. Neeners is a drama queen, and she had pronounced “My tastebuds are dead. I may never eat again”. Sure.
Neeners is 88 years old, strong as an ox, and is on the go all day. She has no sympathy for anyone who is injured or otherwise under the weather, and her usual admonishment to them is “Get up – you aren’t that sick/hurt”. Needless to say she was a horrible patient, and I’m guessing her doctor armed herself with a whip and a chair on each of Neener’s visits. Here is a small excerpt from one appointment while was on the road to recovery, but not progressing as quickly as she expected. Neeners walks into her doctors office…”PUT ME IN THE HOSPITAL!! NOW!!!” The doctor was stunned, because she was under the correct assumption that Neeners, being 85 and all at the time, was just taking awhile to get back on her feet. So she asked, “Why do you think you need to be hospitalized?” Neeners replied “JUST LOOK AT ME!! I want you to admit me to the hospital immediately and give me an energy shot!!!” As my brother later reported, the doctor sent her home with Pepto Bismol and told her to drink some Ensure until her stomach settled down. She quickly recovered thereafter – but she is still driving me to drink, which is situation normal.