- Ultimate Parker House Rolls
- Arepas: The Ultimate Culinary Vehicle
- Nigel Slater's Blackberry Focaccia
- The Most Amazing Lemon Bundt Cake
- Crazy-Good Chicken-Fried Rabbit
- Grilled Quail with Shaved Fennel and Yogurt
- No-Bake Cheesecake Tart with Strawberries and Honey
- Summer Tease: Stone Fruit Pie with Buttery Streusel Topping
- Salty & Sweet Caramels from San Francisco’s Miette
- Figs Squared
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
Occasionally in the F&W Test Kitchen we revisit recipes because they need some tweaking, but more often we revisit recipes just because they’re delicious and we’re hungry. This week we were craving this snack-perfect version of tarte flambée from Vermont bakery Vergennes Laundry. It’s much lighter than classic recipes, which traditionally include bacon, and highlights simple, earthy flavors like potato and thyme. Vergennes Laundry uses house-made sourdough for the crust, but we simplified things and used bakery-bought dough. The crust is spread with luscious crème fraiche and topped with ultra-thin slices of red potato, thyme, lemon zest, coarse salt and freshly ground pepper. It takes only minutes on a scorching hot pizza stone for the tarte to become perfectly crisp and even less time to chow it down. This recipe will debut in the coming months, but for now, try this equally delicious Two-Potato Flatbread with Olives and Feta.
Related: Easy Pizza Recipes