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!

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.

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? 

Pumpkin and Goat Cheese Tartlet Appetizers

Whenever we host parties, I always like to serve bite-size appetizers. For our most recent fete, I made small savory tartlets filled with mashed pumpkin and Butter Gold potatoes. For extra creaminess, I added crumbled goat cheese along with some sesame-flavored candied walnuts for crunch.

The wrapping was made of puff pastry, which I’ve also used for many other types of appetizers. Whatever filling you choose, these cute miniature appetizers are always a hit.

Chocolate Pistachio Cream Pie (Easy Dessert Recipe)

I love the combination of pistachio and chocolate. These mini pies are made with a filling of pistachio pudding nestled in a chocolate-flavored graham cracker crust. To accentuate the chocolate flavor, I added a thin layer of Nutella in between.

For the pistachio cream, I made a hassle-free pudding using pistachio-flavored Jell-O instant pie filling. I've made pistachio pudding in the past using corn starch, half and half and pâte de pistache but the pistachio flavor doesn't come as well. So why go through the headache when the Jell-O product tastes better?

You could top the mini pies with meringue or whipped cream but I thought it wasn't necessary, so I decorated them with crushed pistachios. Voilà!