I live for breakfast, and mornings in general, and I made this ricotta sausage tart over the weekend as a treat to fill my stomach and mind with what’s to come.
Mornings are my time to think. As the world sits still in the early hours, I can take in the calm and feed my mind with it. I can control my anxiety, be present, and think about whatever I want in a resolute space.
Lately the world has been doing everything except sit still, and with good reason. The largest civil rights movement is underway, and with good reason. The overfunded police, careless celebrities, capitalizing food publications, corrupt politicians, performative corporations, and our own friends and family are being called out, unfollowed, and canceled left right and center, and with good reason.
I’m thinking a lot more in these mornings, about my place in all of this. How can I learn? How can I be a better South Asian ally, and how can I use my infinitesimal corner of the internet to show up?
I don’t know the answer fully, but I do know that if there’s one thing I can kick some serious ass at, it’s cooking. And so I will use what I do best to help in any way I can. Cuz damn, we got some work to do.
For now, this ricotta sausage tart. Y’all know that tarts are my jam. Our usual breakfasts have been quick and pressed for time, a quick egg scramble with grits and some salted butter (which by the way, if you haven’t had grits with a big ass pad of salted butter on top, you aren’t living). This tart is a little less quick, but worth the work for a decadent, cheesy, peppery, eggy morning. Use whatever veggies you have on hand. Just don’t forget to serve with hot sauce or you’ll be sad later.
- Use good quality butter for the tart crust. I love Kerrygold, which also gives the crust a beautiful yellow color.
- If you don’t have enough ricotta, sub in some shredded Parmesan.
- Vegetarian? Omit the sausage!