{"id":1941,"date":"2017-08-30T12:00:14","date_gmt":"2017-08-30T12:00:14","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1941"},"modified":"2017-08-31T17:03:16","modified_gmt":"2017-08-31T17:03:16","slug":"summer-tart","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/summer-tart\/","title":{"rendered":"SUMMER TART"},"content":{"rendered":"

Tarts are among my favorite dishes; every kind of tart, with any kind of stuffing. First of all, its buttery, brittle base is the main reason to favor it. In the stuffing, you can put whatever vegetables, cold cuts or cheese you like, even leftovers from past days. For example, if a portion of yesterday’s salad is left, it becomes a first-class stuffing for our tart. Tomatoes, peppers, feta cheese and olives make for a delicious summer tart.<\/span><\/p>\n

\"summer<\/p>\n

Also, tarts are ideal to “transform” classic dishes. We can use the filling of a spinach pie or leek pie, or the leftovers of a roast or broiled meat to stuff a tart. Besides, today’s recipe has a distinct air of the classic, beloved briam.<\/span><\/p>\n

\"summer<\/p>\n

In these cases, only a small “reinforcement” from some cheese that matches the base of the tart (meat, cold cuts or vegetables), is needed to make the tart richer and tastier. And if you make a nice salad on the side, then you\u2019ve got yourself a full meal.<\/span><\/p>