Tasty Mediterranean Tart Keeps for Days


Workmen have been at the house for a week replacing our ancient furnaces with a new boiler. For the last five hours they’ve been struggling to run long lengths of pipe through a narrow opening in the basement ceiling’s sheetrock. The sound made by repeatedly pounding and banging on metal ductwork is impressively loud.

When the men left for lunch, blissful silence briefly returned. I took the opportunity to eat in peace, and enjoyed the last piece of Red Pepper and Tapenade Tart for lunch. Three days in the refrigerator and it still tasted terrific; this recipe’s a keeper.

Be sure to check out the recipes mentioned in this post:


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