Parmesan tart dough

For the last 25 years, my food processor has been one of my most trusted and reliable kitchen tools. Attempting to cook without it is truly debilitating. This beloved kitchen whiz is great for making sauces like pesto, liquefying soups or coulis, and slicing pounds of carrots in a flash… but it’s also a magic tool for making the most perfect dough for tarts and quiches.

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Blueberry crostata with Tequila
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.

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Leek tart with cured olives and aged Gruyère
Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.

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When Emily Fleischaker, Associate Multimedia Editor of Bon Appétit, contacted me just a few days ago to ask me to participate in the Bon Appétit Blog Envy Bake-Off. I was thrilled! To be featured on this venerable food magazine’s website — and to have the opportunity to compete with some of America’s top food blogs for best holiday dessert — is a delicious honor indeed.

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