I went rouge this week. I wanted to serve this dish for Mother’s Day so I swapped out the two recipes. This dish did not come out at all like the picture. I think the photo is before the eggs go in. Any who, we really loved this one. The crust is fantastic, like all of Dorie’s crusts. The filling was a lot like the mustard tart we made for Around My French Table. I served it with a salad and it was a tasty meal. To see what others made this week, head over to Cook the Book Fridays.
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i’ve already made this one, too, and i agree that there is some trickery going on with the book photo! the ricotta in the pic has definitely not undergone the baking process and there’s a lot of greenery on top of the tart…but it’s still delicious, so i guess that’s what counts.
I totally agree with both of you haha. I have made this as well and I was like…should I add some greens on top after I bake to look like the picture because otherwise it is hidden 😂. We loved this one too!
i saved aside some of the spinach to place on after it came out of the oven!
I can’t wait to make this!! Heading off to look at the trickery now!1