Arbiters of Taste: Paul Evans’s Tart Flambée

When a talented private chef meets up with a couple of blue-chip furniture dealers, and ends up with a design-inspired cocktail menu? We call that an eat cute. New York chef Antoni Porowski sat down with his friends and clients Barry Rice and Roger Ward — owners of the 20th century furniture gallery Full Circle Modern — to create party-ready recipes inspired by the look, mood, and materials of some truly stunning design pieces. In the final of a series of five posts, Paul Evans’s slate-top Brutalist coffee table is transformed into a lookalike tarte flambée. To learn more about Porowski and Full Circle Modern, read the full profile in Introspective. 



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As the father of Brutalist design, Paul Evans calls for a dish with an equally substantial pedigree: the tarte flambée. This Alsatian peasant dish — a traditional food of the region’s farmworkers — exploded in popularity in the U.S. during the 1960s. Topped with artichoke, caramelized onion and prosciutto, Porowski’s tarte has the same rough-hewn patina as the pieces Evans fashioned out of mosasics of copper, bronze and pewter, including the 1970s-era coffee table below. In his creations, Evans frequently employed new technology to replicate artisanal techniques. Porowski applied the same old-new methodology by using a blowtorch to burnish his dish, adding just a bit of char and a depth of color to the final product.[/su_column]

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Paul Evans Slate-Top Patchwork Coffee Table



[su_box title=”Recipe: Tarte Flambée with Charred Artichokes, Onions, and Prosciutto”]
Fresh pizza dough
Crème fraîche
Red onions
Olive oil
Sliced prosciutto
Maldon sea salt
Fresh black pepper

• Avoid the tedious process of making dough from scratch, and pick up a ball from your local pizzeria
• Roll and cut dough into thin, rough squares
• Bake until golden brown but still soft in the center
• Add sliced onions to saucepan with butter and olive oil; cook until onions are a rich brown color
• Crisp artichoke leaves in olive oil heated to approximately 320 degrees
• Place prosciutto on baking sheet and roast for approximately 15 minutes at 375 degrees
• Smear crème fraîche on baked crust and sprinkle with sea salt
• According to taste, top with mix of onions, artichokes and prosciutto
• Torch until crème bubbles and toppings are crispy all over[/su_box]

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