THE NOCTURNAL ISSUE
Q3
90
ALL-SEASON TARTS By: Chef Ryan Ross
For savory filling: 1 T Dijon mustard 1/2 cup caramelized onion 2 cups chopped vegetable, or whole berries 1 cup grated or crumbled cheese olive oil egg yolk poppy or sesame seed Preheat oven to 425 degrees. On lightly floured parchment paper, you will build the entire tart on top of this piece of parchment, roll out the chilled dough into something resembling a round. Without much thought if possible, patch the stray pieces together as needed and give the dough a few folds if called for as you quickly, so as not to warm up, work your dough flat and even. Brush the mustard onto the rolled out dough all the way to the edges. Add the caramelized onion into a single layer leaving about an inch around the border and then cheese. Pile on your veg of choice and fold your border of dough up and over to contain and create your galette. Briefly whisk the yolk and brush liberally over the folded over border, sprinkle with poppy or sesame seeds. Drizzle olive oil over the veg. Slide the entire parchment onto a sheet pan and bake for 1 hour.