Carrot Feta Tart for Peoria Magazine
Everyone loves a good tart—chocolate and lemon are always winners. But have you ever tried a savory tart? This month, my collaboration with Peoria Magazine takes tarts to unexpected places. I’m sharing an unforgettable savory tart recipe that you’ll want to make again and again: Mary DiSomma’s Carrot and Feta Tart.
This is one of my favorite recipe cards to break out in springtime because carrots are already in season in Illinois and there’s nothing better than fresh, local vegetables in springtime. I combine these super-nourishing and nutritious root veggies with tangy feta cheese, rich olive oil, garlic, and fresh herbs for an experience that will have everyone coming back for seconds.
You can use your favorite pie dough recipe for the crust, but I highly recommend my Mary’s Favorite Pie Crust recipe. The best thing about this recipe is that it’s meant to be rustic, so don’t worry about making it perfect. Serve it up alongside my fresh, classic French Niçoise Salad with Tonnino Tuna recipe for a complete meal that won’t weigh you down.
Look for me from now on in Peoria Magazine!
I’ve said it before, but it’s worth saying again: I love how much Peoria cares about the community. And I love feeding my people, so I’m delighted to announce that you can get a new, exclusive Mary DiSomma recipe in every forthcoming issue. Well, I might just have to make some cookies to celebrate!
You read the whole magazine, including my article below.