Dress Your Savory Tart in Flowers and Fat
There are endless possibilities when it comes to pie. But don't limit yourself to sweets—whip up this ricotta-filled savory tart with a pork-fat crust and a topping of fresh herbs and flowers.
There are no limits to what can be done with pie. Of course, there will be pumpkin and apple and maybe even lemon-meringue flying around—that's a given. But let's talk savory. Let's get a little looser with what goes into our crust, even if it makes us a criminal in merry England.
When we asked Fabian von Hauske of New York's Contra and Wildair to make something tasty with a lovely handful of fresh-picked edible flowers and herbs—including nasturtium, hyssop, and wild sage—he saw them as the perfect topper for a savory ricotta tart.
Looking something like a pie devised by enchanted woodland creatures, von Hauske's creation starts with a salty crust of pork fat, butter, eggs, and flour. It's then filled with light, creamy whipped ricotta, and sprinkled with garlic-infused olive oil and fresh lemon juice to add bright, zesty flavor. The colorful bounty from the garden tops it off.
Everyone loves a pretty dessert. But your dessert doesn't have to be sweet to be a beautiful way to end a meal. Or, for that matter, begin one.