A good choice for New Year's Eve dinner or brunch the next morning. We had this layered pastry on Christmas Eve. It baked while we were out and when it was time for dinner it was still warm and ready to eat.
I first made this dish about 35 years ago after taking a demonstration cooking class at Williams-Sonoma. I was dying to try it as soon as I got home. It was often the main feature of a brunch-filled with omelets and ham. Since fresh eggs are daily ritual at my house it only seemed perfect to include them in my Christmas Eve meal.
I do hope you can try this Italian tart for yourself
No comments:
Post a Comment