I love using filo pastry in my cooking – it’s so satisfyingly crunchy, which means
it acts as a brilliant base for tarts like this one. Pastry is yet another one of those things that people swear off because it’s ‘bad’ for them. But in the context of a healthy diet, I’m a firm believer that there’s room for all the foods you love – and
I love this filo tart. Loaded with vegetables and topped with eggs, feta and pesto, this is just one combination that works. Feel free to get creative and try it with other ingredients, like tomatoes and mozzarella, or butternut squash and goats’ cheese. The filo world is your oyster.
This week, we take a vacation to the Mediterranean with Georgina Hayden, author of Medesque, and learn the joys of simple Scandinavian cooking with Nichole Accettola, author of Scandinavian Everyday.
Tuna fishing in Sardinia is a historic tradition. In Carloforte, tuna is still caught according to ancient methods that respect the rhythms of nature and the tuna stocks. The combination of tuna and tomato is commonly found in Mediterranean cuisine and this tonno al pomodoro is a simple but very tasty secondi that is great paired with a seasonal side dish and a glass of Vermentino white wine. I also recommend some nice sourdough bread at the table for a bit of scarpetta, to mop up all of that delicious tomato sauce.
This summer, come along for a ride with The Splendid Table's special podcast series, Road Tripping. Across six episodes, we'll travel through remarkable food destinations and meet the writers and storytellers who know them best. Along the way, you'll find the people, history, and flavors that make every destination unique. The Splendid Table: Road Tripping. New episodes are out now wherever you get your podcasts.