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Seasonal mushrooms, sweet cooked onions and fresh sage make this a delightful brunch dish. We assume it’ll make great leftovers, too — that is, if you manage not to finish it all at once.

Food stylist, author and TV chef Lisa Lemke is back with another excellent cookbook — this one focused on summer recipes and outdoor entertaining, two things we’ve been looking forward to for a while. No brunch is complete without an indulgent egg dish (we didn’t make that up, it’s just science), so slice into this savory, sage-infused custard tart and enjoy The Summer Table. 

This flavorful tart is perfect for baking the day before you serve it. All you need to do is warm it up when it’s time for brunch. If you can find them, use seasonal mushrooms.

Reprinted with permission from The Summer Table