Rather than presenting the carrots cut in half
Notes:
I have made the tart several hours ahead, covered it with cling wrap and then baked it about an hour before serving. A small handful of microgreens with a bit of good olive or nut oil and balsamic vinegar sets this tart off beautifullly.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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