The full-flavored saltiness of anchovies and the earthy meatiness of oil-packed black olives play off the carmel sweetness of onions in this famous French tart.
- Quick Glance
- 45 M
- 2 H, 20 M
- 0
About Gordon Hamersley
Gordon Hamersley honed his cooking skills at various French restaurants in Boston while he was still a student at Boston University in the 1970s. He opened Hamersley’s Bistro in Boston in 1987 and won the James Beard Foundation’s Best Chef: Northeast Award in 1995. His first cookbook, Bistro Cooking at Home, won an IACP Cookbook Award in 2004. @GordonHamersley
Goat Cheese, Roasted Beet, and Walnut Tart
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.
- 1 H
- 3 H
- 8
Pear-Cranberry Crumble
Dead-ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
- 15 M
- 55 M
- 4