Dream Summer Tart

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With herby farmers’ cheese, capers, buttery red onion and lemon slices, leeks, and tiny potatoes

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This is a perfect dinner for a crowd when doubled or simply paired with a big salad, and also a fairly easy dinner for two on its own. Adding the red onion and lemon slices to a pan with lots of butter softens them wonderfully and then adding them ontop of the tart and into the oven crisps some of the edges ever so slightly, and this is one of my all-time favorite ways to eat a lemon, peel and all. * For the leeks and baby potatoes: if you use a mandolin to thinly slice, reduce cook time from Step 2 to 15 minutes. Roast for 20 minutes if you use a knife to slice since they’ll likely be a bit thicker!

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Access the recipe here

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