Our wine-making pal, Nan Bailey, is the local Tom Sawyer. At harvest time at her Alexis Bailey Vineyard we are all invited to lunch, but first we have to pick. Kids and bees are everywhere, and appetites build to farmhand stature by noon.
Being lazy by nature, we bribe our way into the party with this harvest tart rather than with sweat equity. The idea is borrowed from France, but it gets more applause here in the Midwest. Garlic, greens and onions are spread on puff pastry and gilded with cheese and cream, but the grapes make it harvest food for us.
Cook to Cook: Puff pastry is surprisingly sturdy--it bakes fast, doesn't sog out and handles reheating like an old pro. And no other pastry comes off with such élan.
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Reprinted from The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.