#savorytarts

[avengeyourbucky]

Roasted leeks, creamy white beans, and fragrant fennel come together in these savory galettes, which are wrapped in flaky puff pastry. They're great as an appetizer or as a light meal.

Ingredients: 2 leeks, sliced. 1 cup white beans, cooked. 1 small fennel bulb, thinly sliced. 2 tablespoons olive oil. 1 tablespoon fresh thyme leaves. Salt and pepper to taste. 1 sheet of store-bought puff pastry, thawed. 1/4 cup grated Parmesan cheese. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 400F 200C. Toss the sliced leeks, white beans, and fennel with olive oil and thyme on a baking sheet. Season with salt and pepper, then roast for 20-25 minutes or until the vegetables are tender and slightly caramelized. Roll out the puff pastry on a floured surface and cut into 4 equal squares. Transfer the pastry squares onto a parchment-lined baking sheet. Divide the roasted leek, white bean, and fennel mixture evenly among the pastry squares, leaving a border around the edges. Sprinkle Parmesan cheese over the vegetable mixture. Fold the edges of the pastry over the filling, forming a rustic tart. Brush the edges of the pastry with beaten egg for a golden finish. Bake the galettes in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp. Serve warm, garnished with additional thyme leaves if desired.

Prep Time: 20 minutes

Cook Time: 45 minutes

Bernard C

[rafsimonz]

VeggieQuiche Indulge in the exquisite taste of our homemade Veggie Quiche - a delightful and healthy addition to your brunch spread.

[gantpants]

Heirloom Tomato Cheddar Tart

Savor the rich essence of our scrumptious Heirloom Tomato Cheddar Tart. A firm favorite for food enthusiasts.

[azazaelle-thecharr]

This Potato Onion Cheese Frittata Tart combines the heartiness of potatoes, the sweetness of onions, and the richness of cheese in a delicious tart form. It's perfect for brunch, lunch, or a light dinner option.

Ingredients: 4 medium potatoes, thinly sliced. 1 large onion, thinly sliced. 6 eggs. 1/2 cup grated cheese cheddar or your choice. 1/4 cup milk. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-low heat. Saut the onions and potatoes until they are soft and a little browned, about 8 to 10 minutes. Add pepper and salt. Beat the eggs and milk together in a bowl. Add pepper and salt. Spread the potatoes and onions that have been sauted out evenly in a tart pan that has been lightly greased. Cover the potatoes and onions with the egg mix. Add grated cheese on top. Warm the oven up and put the frittata in it. Bake for 20 to 25 minutes, or until it's set and the cheese is melted and golden brown. Take it out of the oven and let it cool down a bit before cutting it up and serving. Thank you for making the Potato Onion Cheese Frittata Tart.

Prep Time: 15 minutes

Cook Time: 25 minutes

Shannon Dorsey

[kickintheeyes]

This Rosemary Potato-Kale Tart combines the earthy flavors of kale and potatoes with the aromatic essence of fresh rosemary, all nestled in a flaky puff pastry crust. It's a delightful savory tart perfect for any occasion.

Ingredients: 1 sheet puff pastry. 2 cups kale, chopped. 1 cup cooked potatoes, sliced. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 teaspoon fresh rosemary, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 1 egg, beaten for egg wash.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the puff pastry on a baking sheet that has been lined with parchment paper and roll it out. Put olive oil in a pan and heat it over medium-low heat. Mix in the garlic and cook until it smells good. You can cook the chopped kale until it wilts. Salt, pepper, and chopped rosemary should be added to taste. Leave some space around the edges of the puff pastry to spread the cooked kale out evenly. Put the sliced potatoes on top of the kale. Add mozzarella and Parmesan cheese that has been grated on top of the potatoes. The puff pastry should be folded over the filling to make a rough tart shape. Beat an egg and brush it around the edges of the pastry to make them golden. The pastry should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and crispy. Let it cool down a bit before cutting it up and serving it.

[laurieelizabethflynn]

This Roast Onion Tart combines the sweetness of caramelized onions with the tanginess of goat cheese, all encased in a buttery puff pastry crust. It's a delicious savory tart that's perfect for any occasion, whether as a light lunch or an elegant dinner party dish.

Ingredients: 500g onions, thinly sliced. 2 tbsp olive oil. Salt and pepper to taste. 320g ready-rolled puff pastry. 150g goat cheese, crumbled. 2 tbsp fresh thyme leaves. 2 eggs. 150ml heavy cream. 50g grated Parmesan cheese.

Instructions: Ready the oven by heating it up to 200C 390F. Spread the sliced onions out on a baking sheet after tossing them with olive oil, salt, and pepper. After the oven is hot, roast the onions for 25 to 30 minutes, or until they are golden and caramelized. Put it somewhere to cool down a bit. Line a tart pan with the puff pastry and cut off any extra. Cover the base of the pastry with the caramelized onions. Put the thyme leaves and crumbled goat cheese on top of the onions. Mix the eggs and heavy cream together in a bowl using a whisk. Add pepper and salt. Cover the onions and goat cheese with the egg mix. Grate some Parmesan cheese on top. Put the tart in the oven and bake it for 25 to 30 minutes, or until the sides are golden and the filling is set. Let the tart cool down a bit before you serve it. You can serve it hot or cold.

Deacon W

[missoliviablack]

The flavors of zucchini, mozzarella, and prosciutto come together in this tart to make a tasty and savory dish. This is great for brunch, lunch, or a light dinner.

Ingredients: 1 sheet of puff pastry. 2 medium zucchinis, thinly sliced. 1 cup shredded mozzarella cheese. 4 slices of prosciutto, torn into pieces. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 200C 400F. Place the puff pastry sheet onto a baking sheet lined with parchment paper. Arrange the thinly sliced zucchinis evenly over the puff pastry, leaving a border around the edges. Sprinkle shredded mozzarella cheese over the zucchinis. Lay torn pieces of prosciutto on top of the cheese. Drizzle olive oil over the tart and season with salt and pepper. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil leaves before serving.

#lunchtime, #savorytart, #foodiefinds

Ava Bryan

[thepriceismeg]

Anna's Tomato Tart - Barefoot Contessa Elevate your taste buds with the sophisticated elegance of Anna's Tomato Tart, an irresistible creation from the esteemed Barefoot Contessa. Delight in the harmonious blend of flavors and textures.

[bedandblogfast]

Tart with Ricotta and Heirloom Tomatoes Discover the epitome of refined cuisine with our stunning Ricotta and Heirloom Tomato Tart. This delectable creation will transport you to a realm of exquisite flavors, where creamy ricotta meets the vibrant hues of heirloom tomatoes. Elevate your dining experience with this Pinterest-worthy dish.

[murakaminaoki]

Caramelized Onion, Beetroot & Feta Tart Pease Pudding Get ready to indulge in a burst of flavors with our irresistible Caramelized Onion, Beetroot & Feta Tart. It's a playful twist to your taste buds.

[ivandimarcophoto]

Sunda Tomato Tart Sweet Caramel Get ready for a flavor explosion that will make you crave Tomato Tart and Sweet Caramel Sunday all day, every day. Indulge in this English twist of culinary heaven that is perfect for both fun gatherings and lazy Sundays at home.

[kiruel]

Tomato Tart Sweet Caramel Sunday Get ready for a flavor explosion that will make you crave Tomato Tart and Sweet Caramel Sunday all day, every day. Indulge in this English twist of culinary heaven that is perfect for both fun gatherings and lazy Sundays at home.

[ericathas]

Tart with Asparagus and Asiago Discover the mouthwatering blend of freshness and richness with our Asparagus Asiago Tart - a true Pinterest sensation.

[frank-grimes-tattoo]

Tart with Tomatoes and Ricotta Indulge in the heavenly flavors of our Tomato Ricotta Tart that will leave your taste buds craving for more.

[lifedeathanddinner]

Cabbage Is Having a Moment

It's funny that I felt I had to qualify the idea of cabbage being a Jewish ingredient in my latest article for the Forward. As I've mentioned, I'm writing a series about the most iconic Jewish ingredients, and for some reason, in the articles I wrote about raisins and sesame seeds, I didn't feel like I had to acknowledge that those foods aren't exclusively Jewish...

But with cabbage, I began the column with the line, "Lest I spark the Cabbage Wars..." — a reference to the "Hummus Wars" of 2008, in which Lebanese and Israeli restaurateurs butted heads over the origins and ownership of the ubiquitous Middle Eastern spread. I'm not kidding — you can read about it through a link in my cabbage story. Perhaps it's because it's hard to think about cabbage without thinking about cabbage's greatest hits, top among them kimchi, corned beef and cabbage, and sauerkraut.

So it was only after acknowledging cabbage's crucial role in other world cuisines that I went on to discuss it's widespread use in Jewish dishes from stuffed cabbage to slaw and salad to strudel (a recent discovery for me) to the beautifully caramelized wedges my friend Adeena Sussman offers up in her cookbook, "Sababa." (Those are based on a braised cabbage dish that's wildly popular in Israel.)

I had thought I might develop my own recipe for cabbage strudel, which is something I'd never tasted until a couple of weeks ago when I was researching the story, but I ended up coming up with something I found more delicious and special: a cabbage tart. I can't sing its praises enough, and it's super simple to pull together if you have some frozen puff pastry dough and a cabbage on hand. And who doesn't?

For the story and the recipe, click here.

[lorenskitchen]

Tomato and pesto tart. Couldn’t find my tart pan so a glass pie dish was my stand-in lol. #tomatoes #tarts #savorytarts #pesto (at Echo Park, C.A. 90026) https://www.instagram.com/p/CGBKwAmjWtu/?igshid=qdck5mrev38