Mixed Mushroom Tart

When I was growing up, there was no such thing as a meat-free special occasion. Basically, for us, special occasions were an excuse to break out the grill and make some steak and potatoes. The veggies, in general, were of secondary, tertiary or quadrutiary (not a word) importance. One of the great things about being less-meatatarian is that it gives you the opportunity to branch out and find some really delicious and amazing special occasion food (that isn't just steak). This tart is delightfully rich. Even though it is decidedly meat-free, it's hearty and filling. With a side of some nice greens, or some asparagus, it can serve as a really excellent celebration meal.

This tart is full of wine-soaked mushrooms, two kinds of cheese and some lovely scallions, garlic and spices. It is dense and flavorful. It just so happened that this is what a certain Bengali gentleman requested as part of our celebration of our 3rd anniversary. In fact, the whole meal was tart-based because we had a nut tart (the recipe was posted a while back on here) to cap off the meal.

When life gives you lemons...make a Lemon Tart!

Lemon tarts have never been my cup of tea. That's probably not the best way to start this post, but it's the honest truth. But, it just so happens that lemon tarts are the very most favorite dessert of a certain Bengali gentleman. So, I decided to go for it and make him one for a special occasion. It was a runaway success. Just between you and me, I think that this tart is so good, it just might change my mind about tarte au citron, as the French call it. The great part about this tart is that you don't have to mess around with cutting cold butter into flour. It's a melted (and browned) butter tart shell that is just to die for. You can also make the tart shell well in advance, if you like, and keep it in the freezer until you're ready to use it!

I got the recipe from David Lebovitz who is an American living in Paris and a prolific dessert cookbook writer. Reading his blog is kind of like watching the movie Chocolat, impossible to get through without really craving delish sweets. So, consider yourself warned. It's amazing. But, without further ado, I will get to the recipe: