ALL-SEASON TARTS

By: Chef Ryan Ross

Nothing showcases the season's bounty, and sometimes excesses, better than a savory crust filled to the brim with garden vegetables, aka dirt candy. You can tuck just about anything into a tender and savory crust from zucchinis to berries, to golden squash, along with a good white cheddar, or feta, even a soft cheese like ricotta or brie. Paired with a green salad, be tender summer lettuces or bolted kale, and puckery vinaigrette you are getting a beautifully balanced mid day meal for every season.

For the Crust:

2 cups of preferred flour

1 1/2 cups butter, chilled and cubed

1/2 t salt

1 t sugar

1/2 cup of cold water

Combine flour, butter, salt and sugar in a large mixing bowl. Pinch the butter between your fingers with the flour, working quickly to create a coarse sand like texture. Stream in water, you may not use all of it and in some times of year you may use even a touch more, until a shaggy dough comes together. Lay out some plastic wrap and dump unformed dough in the center, using the wrap to prepare the dough into a wrapped disk. Pop into the fridge for an hour to rest.