I got this recipe from the Smitten Kitchen website via a link in Gothamist.com's daily e-mail. I have always been intimidated by pastry, but this recipe works perfectly if you follow it, and results in a light, flaky, buttery crust that is divine with the savory/sweet filling. Leftovers reheated nicely in the microwave and didn't get tough. Definitely a keeper! The original recipe calls for fresh sage leaves and fresh lemon juice, but I used Herbes de Provence and bottled lemon juice instead. I also used kefir since I didn't have sour cream on hand. I used softer, younger fontina cheese rather than firmer, more aged kind - you can use either one. The photo is from www.smittenkitchen.com.

Share: