Compotée de framboises

I’ve been baking a lot of savory tarts over the last few days. Tomato. Zucchini. With lots of mixed fresh herbs from the garden. It’s the kind of food I’ve grown up eating at this time of year. It’s amongst the every-day foods I enjoy preparing the most.

So I’ve had leftovers of crust, Lulu’s favorite.

Lulu is amazingly skilled at noticing where I leave my tarts to cool. If I don’t pay attention, I find my tart standing where I’ve Ieft it a few minutes before, but minus la croûte–the edge.

I am not blaming her. I love the crunchy part of a crust. Especially