An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.
Suzanne Martinson is the former food editor of the Pittsburgh Press and Pittsburgh Post-Gazette. She's also a two-time winner of the James Beard Award and Bert Greene Award for food journalism. The Fallingwater Cookbook is her first book. She lives in Kelso, WA.