Here in SE Michigan, Spring is an iffy season. One day the temperatures will hit the 80s, and the next, sulk somewhere in the 50s. Springtime is hot and cold and wet and dry and we get all kinds of weather.
This makes meal planning a challenge. Will we want something hot or cool? Light or hearty?
This mushroom tart is perfect no matter what the thermometer reads, and mushrooms are always easy to find. If you have access to fresh wild mushrooms, they’ll make this tart even better.
I adapted this recipe from the Wild Mushroom Tart published in Deb Perelman’s Smitten Kitchen Cookbook – a book I highly recommend!