This year I decided to switch things up a bit. I decided to make my pie into a tart. Not a round tart, but a long rectangular tart. The goal with the long tart was so that I could create each slice as small and dainty as possible.
There are a lot of wonderful nutty and earthy flavors coming out in this meal. Definitely high in the umami department. My mom is coming to town this year to celebrate Thanksgiving, and we are all heading to friend's house for a potluck. I'm definitely making this dish - and maybe for Christmas as well.
A lot of my friends have been asking for kitchen/food-related gift ideas this year, so I thought it'd be fun to share a holiday gift guide. A few of these items I have already purchased for other people, a few of them I am hoping Santa puts under the tree, and the rest I own myself and absolutely adore.
These caramels!!! Now, I'm not going to take the claim to fame for inventing this caramel recipe, because it is a very slight adaptation from Ina Garten's fleur de sel caramel recipe, but I did come up with the idea to cover them in dark chocolate and top with some flaked sea salt, and that's got to mean something.