This was dinner Saturday night.
Another stab at a Strawberry tart, this time from this NY Times recipe, which I made ahead of time and much more successful than the previous attempt.
Later on I made this Courgette, Tomato and Basil tart, which are three words that don’t cross the Atlantic well!
This was accompanied by sugar snap peas, fresh from Union Square Greenmarket. Like most tarts, pies etc, it seemed to taste better the second night when the side was fresh peas from the same source as their sugar snap cousin. Strangely they’re described by the couple of farmers that sell them in the market as “English-style peas.” Are the English the only ones that eat fresh peas from the pod?