Preserved Lemon Olive Oil Alouette Tart

 

“Alouette” (pronounced [alwɛt]) is a popular French-speaking Canadian children’s song, commonly thought to be about plucking the feathers from a lark, in retribution for being woken up by its song. Although it is in French, it is well-known among speakers of other languages; in this respect it is similar to “Frère Jacques”. Many US Marines and other Allied soldiers learned the song while serving in France during World War I and took it home with them, passing it on to their children and grandchildren.

I reserve the right to post these photos with the absence of a proper recipes.

 

Sometimes I deserve a break, right?
Well, not really.

But, this Preserved Lemon Alouette Tart is quite amazing – and SO easy to make.

I believe in you. I know you can do it!

Preserved Lemon Olive Oil Alouette Tart

 

Crust: 1 box of crackers pulsed into a fine crumb + 4 Tbs. melted butter.
Line a tart pan with parchment paper and bake at 425 for 15 minutes. 

 

Alouette: I used the Spinach Artichoke variety.

 

Toppings: Preserved Lemons, olives (sliced), fresh rosemary, and Prosciutto Chips (if desired).

 

Sometimes I deserve a break, right?
Well, not really.

 

But, this Preserved Lemon Alouette Tart is quite amazing – and SO easy to make.

I believe in you. I know you can do it! 

OR

 

Serve with Lemon Thyme Confit and Olives