A slightly heretical take on a French classic, this riff involves slicing, sautéing, and, the laying on of cheese, yes, but not as you’ve experienced before.
Frank Mentesana and Jerome Audureau are the owners of Once Upon a Tart, a bakeshop and café in New York City. They’re also the authors of a cookbook by the same name, Once Upon a Tart. Mentesana learned to cook from his Italian grandmother and fell in love with food during long forays through markets with his father. He lives in New Jersey with his son, Matthew. Audureau grew up in Avignon, France and attended Maxine’s Hotel and Restaurant School in Paris. He lives in Long Island City.