This is the second time that I have shared a meal with you and left you high and dry to find the recipe yourself. My apologies before we get started for this gross negligence. Frankly, I am doing you a favor. If you have any desire to make these savory tarts, then you should buy the cookbook Tartine. If you not want to make the commitment then by all means head to your local library and get a copy of the book.

Should you check out the book, and find yourself cringing as the day to return it draws near as I did, then by all means give yourself a treat. I have made many things from this book, and as daunting as the recipes may appear, they are really quit easy and foregiving.

Just thinking about these tarts causes a drool reflex. The smells enticed everyone into the kitchen, as they close by with forks in hand-ready for the savory tarts to taken from the oven.

I on the other hand found a true passion in making these. Every aspect of working the big sticks of chilled butter into the flour directly on my large maple block brought joy. The dough is similar to the Flaky tart dough (pg. 194) but made differently. I used a combination of half pastry and half all-purpose as recommended. I also used organic flour which I am totally sold on, as everything out of the oven seems that much the better for it.

The book comes complete with photos on how to make this dough, most helpful your first go around. I was so smitten with this dough that I even contemplated following the business plan of a girl that makes free form tarts, and sells them in San Francisco via a bike and a basket. If only I was as young as the bikebasketpie girl, I might give it a go.

Each pie had a different filling, but by all means be creative and add what you’d like.

Tomatoes, gruyere, Vidalia onions, fresh thyme

Vidalia onions caramelized, fresh homemade ricotta, fresh thyme

Smoked ham, gruyere and fresh thyme