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!

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.

Potato Leek Pie Recipe

The concept of tarte salée ("savory pie" in French) is pretty simple. The flaky dough is made with puff pastry and the filling is usually made from vegetables with a cheese topping. This time around, I made a potato pie. The first inside layer is very similar to the leek quiches I made a few months ago. I topped the pie with gorgonzola cheese for added flavor.

It's easy to assemble once the potato slices are pan-fried. Just pair the pie with a healthy green salad. Enjoy!

Asparagus Tart (Savory Tart Recipe)

Asparagus tart is a delightful, tasty, light meal. It's perfect when you have your girlfriends coming over for lunch. I don't know why, but there is something fancy about these green, long-stemmed vegetables. It's perfect if you're serving a vegetarian meal that contains no egg. And if you're looking for a similar recipe with eggs, you could always make a quiche.

To make the dish, I caramelized leeks and a fennel bulb in a pan, then added Indian-style tomato chutney. I like the kick from the Indian spices and I think they really highlight the asparagus well. This mixture forms the base of the tart. Finally, I topped the tart with roasted asparagus and gave them a light sprinkling of jalapeño cheddar cheese.

I love combining Indian and French cuisine. At first blush, it may seem like these two styles of cooking would clash, but if care is taken, you can really make some special dishes. The trick is to reduce the heat from the Indian components of the dish and to pick French dishes that have bold flavors. This approach works both ways; I’ve made a mustard-based raita that is absolutely amazing with khichdi (rice cooked with coral lentils).

Until I got married, I didn’t really have much exposure to Indian food. So I guess I have my husband Lulu to thank for broadening my culinary horizons!