I just loved the presentation of a similar tart that we serve in The Lion. So I used it as a second course on Florek’s birthday dinner menu( primi- my cream of celeriac and pancetta soup, secondi- the tart, dolci- vanilla creme brulee, still to be had).

I simply baked off a ring of puff pastry, which I topped with some red onion rings and cup mushrooms, all nicely fried with lots of black pepper. With some roasted vine tomatoes and then, after baked, with dressed rocket and parmesan salad and some chopped fried, pancetta, left from the soup. By the time I finished taking the photos of it, Florek, 33 today, was finishing it. 🙂

It went great with Amarone, a bottle of which I purchased from work as well.