A side effect to making my Mother’s Pizzagaina recipe is that I end up with a surplus of Pate Brisee. Not that I have a problem with that. The dough freezes nicely. While I was baking the Pizzagaina on Saturday, I decided to make a tart for this week. Tonight we had the fried potato and zucchini tart. I added some provolone cheese and some feta cheese. A flaky crust surrounding fried potatoes, right there this is a winner, and sauteed zucchini which gave the tart a spring-like look. I am just not sure if and when spring will actually arrive in this area.