Day 343: An Oldie, But a Goodie

The recipe for this tart is from the May 2006 issue of Saveur magazine.  I made it several times for dinner parties when the magazine first came out, but then forgot about it.  Tonight we were having some friends over, so I brushed the dust off the issue and made this delicious tart again.

I'll warn you - this recipe isn't difficult, but it takes a long time to pull it together.  But it is so yummy, so it's worth it, especially if you're making it for people who will appreciate it. 

The main course tonight was flank steak (2 lb), marinated for 6 hours in this delicious mixture and then grilled:

1.5T freshly squeezed lime juice

1T olive oil

2 cloves garlic, pressed

1t hot chili paste, like Sambel Oelek

1/2t grated or minced ginger

1/2t honey

Finally, we had some grilled figs, which are a seasonal specialty that I absolutely love.  Fresh figs are lightly coated with olive oil, then seasoned with S&P, and grilled for a couple of minutes over medium-low heat.  Simple, but amazing.

I encourage you to try any or all of these recipes!