Chef Tyler Fenton Adds Subtle Smoke and Char to This Spring-y Pea Tartlet at BATA

The menu at BATA in Tucson reflects Southwest Arizona’s ripest and best-tasting produce. Though dishes change daily, guests can always expect a seasonal tartlet served as an appetizer. Past renditions include tart shells filled with fresh ricotta cradling a fire-dehydrated cherry tomato or an ember-kissed ricotta mousse in the fall. “We like having a couple of small, single bites that are easy to get out of the kitchen and make an impactful first impression on...