ニューヨーク・タイムズのインスタグラム(nytimes) - 3月4日 07時33分

Savory tarts can be dainty things, eaten on your finest china with a pinkie in the air. But not this one. This tart is more more rustic than refined, and we’re OK with that. In fact, this is a hearty vegetarian meal you can eat with your hands. It’s topped with cheese and a mixture of velvety butternut squash, earthy mushrooms and sweet green leeks, all roasted until they are almost, but not quite, caramelized. (Remember: The veggies will continue to cook when you bake them on the whole-grain crust.) Visit the link in our profile to get the @nytfood recipe for roasted mushroom and butternut squash tart, photographed here by @andrewscrivani.

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