When I first lived in France at age 20, I discovered the secret of the savory tart from a woman who was a master at turning the contents of a near-empty fridge into dinner…
sage, oregano, and thyme. butter and flour. herbed dough in waxed paper bag. garlic scapes. ricotta, eggs, garlic scapes, thyme, and lemon zest. tart, baked. it’s getting to be the end of spring and…