We love recipes that work for all manner of events, and Martha’s new favorite mushroom tart is just the ticket. It’s got a savory wild mushroom-and-Gruyere filling and a better-for-you whole-wheat crust made with a secret ingredient -- tahini! The best part? You can make the whole thing the night before -- the tart is equally delicious warm and at room temperature -- which opens up lots of possibilities for when you can serve it. Bring it to a potluck, picnic, or housewarming; team it with a simple green salad for a light lunch or supper; or bake up a couple for brunch or a baby shower. This company-worthy savory tart is truly an all-arounder.
Martha’s also giving two desserts a healthier crust makeover, using cornmeal for a plum galette and coconut oil for a chocolate pie. Need a primer on cornmeal? This week’s guest, Stone Barns Center for Food & Agriculture farm director Jack Algiere, has got you covered. He discusses Stone Barns' efforts to revive heirloom varieties of cornmeal and shares how to harness the power of the nutritious ingredient for breakfast. Be sure to tune in for all this and more on “Martha Bakes”!
"Martha Bakes" season 8 airs on PBS stations nationwide (check local listings).