Sweet Paul Tarts

The Spring issue of Sweet Paul is out!!! It is always a real delight to spend a time on a new project with Paul. Our collaborations - the ease of how we figure out this detail or that, what kind of feeling we want a shoot to convey, and also just getting the work done - make each new shoot a lot of fun to tackle. I hope you'll enjoy the playfulness and whimsy in this story. And you know, it was every bit as delicious as it looks... :)

 

An outtake of Paul getting this tart ready... (that honey was divine, and we used it on a number of things.)

Sweet-salty, juicy, herbacious... these are some words I would use to describe the flavors of these tarts.

The custard-y quality of eggs mixed with young veggies or herbs in tart shells, the soft creaminess of cheese - whether goat's, ricotta, pecorino, or other - where each a heavenly addition to these creations.

This tart was my favorite. Simply fantastical in its many pointy peaks, and yet quite practical in that sturdy pan! The piney fragrance of the rosemary, along with the savory sweetness of that honey (there it is again), set into the backdrop of chevre and young roasted beets, all wrapped in puff pastry... It was a surprising delight.

 

You can probably see by now how immensely satisfying the whole thing was, start to finish. Perhaps you'll make one of these for friends as a special meal to celebrate together. Or, maybe an easy (but glamorous-looking) fix to hunger on any night, to treat yourself right. Here's the story, with all the recipes to make for yourselves. Enjoy!