Mushroom Mozzarella Cheese Tart Recipe

My husband Lulu is addicted to anything with puff pastry dough. Because of the horrible windy weather, I decided to prepare my version of (vegetarian) chicken soup for the soul in the form of individual mushroom and mozzarella tartlets accompanied by a bowl of warm corn chowder. It’s the perfect prescription for this cold, gray day.

This savory tartlet consists of 4 layers. First, I baked the puff pastry shells separately in the oven. I cooked the first layer of soy chorizo along with tomato paste and tomato sauce (you could also add ground beef for extra flavor if you don’t need it to be vegetarian). The second is sautéed large button mushrooms in butter and the last one is thick mozzarella slices. The result is spectacular and is really enhanced pairing it with corn soup and garlic cheese bread. You won't be disappointed!

Mushroom Cheese Tart (Savory Tart Recipe)

Making savory tarts is pretty simple. All you need is a crust, a filling and usually a cheese topping. I pair these tarts with a green salad, which make a healthful, tasty, light meal.

I prepared a vegetarian tart with California Lavash pizza lavash as the pie crust. I put together two layers of lavash for sturdiness. The filling is a combination of caramelized onions, sautéed mushrooms, marinara sauce and soy chorizo. I garnished the tart with goat cheese topping and shredded Parmesan.

I've really enjoyed cooking with California Lavash breads; check back again tomorrow and see another new recipe using the delicious soft flatbread! And don't forget to enter our giveaway this week. Just click the "like" button below and you’re entered in the contest! At the end of the week, we’ll pick three winners at random who will win two bags of whole wheat, original, spinach and pizza lavash. You’ll l♥ve it!

Baby Bella Mushroom Tart Recipe

Making savory tarts doesn't require a specific recipe. The basic dish consists of a puff pastry shell filled with your favorite mixture and topped with vegetables. I had Baby Bella mushrooms on hand, so I made a version using them along with an artichoke pesto.

The pesto is a combination of artichoke hearts, lemon, garlic, pine nuts and olive oil. To soften the pesto, I added mascarpone cheese. I topped the tart with the Baby Bella mushrooms and roasted red bell peppers. Cheddar cheese was the finishing touch so the filling formed one piece.

Zucchini Tart Recipe (Tarte aux Courgettes)

Savory tart is a very versatile dish. The crust is usually puff pastry, a sauce serves as the filling and the topping is roasted or grilled vegetables. I made pesto using goat ricotta cheese and topped the tart with zucchini. Once you choose your favorite flavorings, you can come up with your own combinations for the pesto sauce, cheeses and vegetables.

Zucchini is a relatively easy vegetable to plant from seeds. My husband Lulu's uncle grew humongous 18-inch zucchini in his garden. Ratatouille would have been a great way to make great use of the veggie but I really wanted to showcase the size of the slices in a tart.

Portobello Mushroom Blue Cheese Tart Recipe

Most of the time, I have puff pastry in the freezer. That means that when I’m in a pinch, as I was today, I can always whip up a light meal with a few vegetables and make a savory tart. This time around I made a caramelized onion and fennel filling, topped with sliced grilled Portobello mushrooms and blue cheese. I paired the individual tarts with mixed greens and a simple vinaigrette.

Sunny days are back, so I tend to prepare easy, lighter meals like this one and a lot of cooling drinks to fight off the heat. Who wants to be stuck in a hot kitchen when the weather is this nice?