As part of my "actually try the cookbooks teetering on the shelves" project, I made this Three Onion and Feta Tart last night. It's very easy to do, because instead of a crust you just spray the pan with cooking spray and lay down a thick layer of breadcrumbs. You could easily try various vegetable-cheese-herb combinations and I think it would work beautifully. For a 10" tart pan, it was 3 eggs and about 4 oz. of cheese. Of course, it would be even better if studded liberally with pork products.
3 comments:
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I thought of you this weekend, as I ate my dinner at Cochon in New Orleans. Frank Bruni's recent review was perfect timing for a trip planned months ago--after reading the review, I made a quick call to the restaurant and got a reservation. Pork, pork and yet more pork! Go there.
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