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EAT THIS IMMEDIATELY: Market Day's savory tarts
Gil Ortale, who's been hawking his maddeningly delicious Market Day Canelé at the Headhouse farmers market (Second and Lombard) for a few years now, has added tarts to his repertoire for the 2011 season.
EAT THIS IMMEDIATELY: Market Day's savory tarts
Gil Ortale, who’s been hawking his maddeningly delicious Market Day Canelé at the Headhouse farmers market (Second and Lombard) for a few years now, has added tarts to his repertoire for the 2011 season. "It was at a customer’s suggestion I started baking these savory tarts," Ortale says. "Over the winter, I practiced. I made a lot of tarts — and a lot of mistakes."
All the accidents must be out of Ortale's system, because the tart we snagged on Sunday ($15 and 8 inches across) was pretty perfect, a flaky study in pastry executed with PA-grown Daisy Flour and a fat blend of local butter and Sonny D'Angelo lard. Set like gems into golden Taproot Farm egg custard, the fillings change every week but are always "classic combinations made with local stuff," like Linden Dale chevre, Livengood's asparagus and D’Angelo's boar bacon. (A fleeting combo we wish we could have tried: guanciale, spring garlic and fiddleheads.) "The idea is to tie it into what’s available at the market," says Ortale.
So what can you expect from Market Day this week? Ortale isn’t exactly sure yet, but teases with two words we always like to hear: "Tasso ham." Eat this immediately!
Photo: Adam Erace
We bought one of these to bring to Persico's parent's house on opening day of the market--fiddleheads, guanciale and chevre version--and it was a huge hit paired with ultra-dry cider and some Three Springs apples. Gil can really do no wrong.— felicia.dambrosio
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