Start your New Year’s Day dinner with ruffles and flourishes—specifically this flaky, frilly tart of filo leaves containing an earthy mix of exotic mushrooms and leeks, from the elegant Conservatory at Dallas’ Hotel Crescent Court.
Says executive chef Jim Mills: “Our customers are always surprised by this dish. They tell me, ‘Well, it didn’t sound all that exciting on the menu, but when the waiter put the plate in front of me, it looked more intriguing. Then I tasted it—it’s the best thing I’ve ever put in my mouth.’”
Surrounding each tart shell is a fragrant herb salad of basil, dill, tarragon, and radicchio dressed in the essence of red wine vinaigrette.