Tartes

A buttery, herbed shortcrust shell filled with wilted spinach, caramelized shallots, and creamy goat cheese in a silky egg custard -- perfect for lunch or a light dinner.

A crisp, rectangular puff pastry base topped with herbed ricotta, ripe sliced tomatoes, Dijon, and a fragrant blanket of fresh thyme and Provence herbs.

Slow-cooked sweet golden onions piled into a crisp pastry case with Gruyere and dotted with fresh thyme and a balsamic glaze -- deeply savoury and satisfying.

A crisp, sweet pastry shell filled with a thick vanilla bean creme patissiere and topped with perfectly arranged fresh strawberries and a strawberry jam glaze.

A free-form, rustic galette of flaky butter pastry folded around cinnamon-spiced apple slices, brushed with apricot jam, and served warm with creme fraiche.

A pate sucree case filled with a sharp, jewel-like lemon curd and topped with billowing Italian meringue torched to a golden finish.

An earthy, forest mushroom and melted Gruyere tart in a flaky pastry case with a silky custard perfumed with tarragon and a hint of Dijon.

Ripe summer peaches nestled in a pillow of almond frangipane cream in a crisp butter tart shell, perfumed with amaretto and golden from the oven.

A crisp pate sucree case filled with silky vanilla diplomat cream and piled high with fresh wild blueberries, brushed with a lemon jelly glaze.