Always and forever a lover of opposition and this spring dessert most certainly fits the bill, sweet, savory, and tart all at once. Impressive and yet simple further explores that polarization! Look, tarts can be intimidating but at its core this pastry dough is as easy as can be. Mixed in a bowl and pressed directly into a removable bottom tart pan, it eliminates any need for fancy tools, refrigeration, resting time, or even a rolling pin! AND, it is the perfect foil for just about any seasonal fruit. Here, vibrant stalks of rhubarb are the star but last summer, plums had me swooning. The crumbly savory crust is made with olive oil making it incredibly unique and soooo easy to throw together. This recipe was introduced to me through Daphne Oz but was introduced to her from Amander Hesser from Food52. And so, here I am passing it to you — spreading the tart love! The recipe, along with my complete Mytheresa.com look, is available on below!