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June 27, 2017


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I want to try this tart, as well as the book. I have been reading Yrsa Sigurdardottir's novels and especially enjoy her descriptions of the land, culture and history which are woven into the stories. Also recently read a review of a Reykjavik restaurant that sounded intriguing. Were you able to eat at Dill while you were there?


I'm generally not a zucchini fan, but it looks fantastic in this tart. I so love Novel Food - you and other bloggers have introduced me to some wonderful books and great recipes, too!

Simona Carini

I will take a look at the author you mention, Claudia. I have read about Dill, but have not been there. I have not been to Reykjavik, actually. I had a plan of doing it the last day I was in Iceland, but then drove around the Reykjanes peninsula, south of Reykjavik. It reminded me a lot of the Big Island because of its lava fields :)

Simona Carini

Thank you so much, Ali. I am so glad you enjoy Novel Food. This tart is quite versatile: you can use other vegetables or a mix. It's good also reheated :)

Deb in Hawaii

What a great experience for you! I have always wanted to visit Iceland. I have used and enjoyed skyr before and your tart is lovely. I'm on a major zucchini kick lately. ;-) The book sounds interesting too. Thanks for sharing it and for hosting Novel Foods.

Simona Carini

Do it, if you can, Deb: it is a beautiful country and the people are wonderful. And you can adopt a skyr diet (which is what a did ;)


Do you think I could use ricotta salata in lue of the skyr? Or greek yogurt?

Simona Carini

Thank you for visiting my blog, Abi, and for your question. You'd want a creamy consistency here, so ricotta salata would not work. True ricotta, though, would. I make it at home when I have leftover whey from making cheese and use it regularly in variations of this tart. As I mention in the recipe, fromage blanc is an alternative. I have never cooked with Greek yogurt, so I don't know how it would react to baking in this way, but it is used to make tart fillings, so it is worth a try. I would drain it a bit to make sure there is no excess whey. If you try, please, let me know how it goes. Thanks!

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