Happy Mother’s Day to my mom, Karen! If we didn’t live 2,413 miles apart, I’d have her over for Mother’s Day brunch tomorrow. I’d probably make this tomato tart recipe that she first discovered in a Sara Moulton cookbook, along with a green salad and some extra-lemony lemon bars (she’s a lemon-lover). This quiche-like tart does involve several steps, but it can be partially (make the crust) or entirely made ahead, and then gently reheated in a low oven.
Happy Mother’s Day!
Subee's Kitchen 