Lunch for the week

The best part about baking savory tarts is I have lunch ready in a minute. It’s a godsend on those days when I’m in back-to-back meetIngs.

After accompanying my friends on their house hunting trip this afternoon, I baked this beef, leek, and cherry tomato crostata in time for dinner.

Crust recipe: https://www.foodnetwork.com/recipes/ina-garten/tomato-and-goat-cheese-crostata-11258241

Filling recipe:

1/2lb of minced beef seasoned with salt, pepper, paprika, chili flakes, cumin, thyme, worcestershire sauce, and onion powder. Sauté beef in olive oil, fresh ginger, and red onion.

2 stalks of diced leek, seasoned with thyme, salt, and sautéed in olive oil.

As many cherry tomatoes as you desire.