Savory Tart Recipes

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Mushroom Crostata Recipe Recipe

Mushroom Crostata Recipe

04.15.13 by Jackie

I think a mushroom-filled crostata would work wonderfully. The rustic look of the free-form savory pie and the earthy flavors of the five londs of mushroom used go hand in hand. I also added a bit of sharp Cheddar cheese for its melty, stringy and delicious qualities.

The reason I used that many mushrooms (shiitake mushrooms, Portobello mushrooms, beech mushrooms, Boletus mushrooms and fresh white button mushrooms) is because we're going on a family vacation for Spring break to San Antonio , Texas --follow me on Twitter and Facebook to see more pictures-- and my mission was to "empty" our refrigerator. You could add pancetta to the mushroom filling if you don't mind the dish being non-vegetarian. It gives a subtly sweet, salty note, which is very pleasant.


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Grilled Eggplant Tartlet Recipe Recipe

Grilled Eggplant Tartlet Recipe

04.08.13 by Jackie

I love grilling vegetables. They can be served as is as a side dish or coarsely chopped in a salad. They also can act as the basis of flavorful spreads. Recently, I opted for the latter and created a smoky eggplant spread flavored with onion, garlic, grape molasses, tahini, a few herbs and sea salt; to ensure the eggplant would blend smoothly in the food processor, I added delicious Chardonnay cider I discovered at Trader Joe's. The result is out of-this-world delicious. You could stop the work right there and serve the spread in a bowl with lavash bread or pita bread, but I fancied it up by using it as a filling in mini-tartlets

This appetizer is not only cute, it's very easy to prepare. I let the girls prepare the eggplant spread and assemble the one bite-sized appetizers while I was preparing dinner.  I had two goals in mind. First, it kept them occupied and they had fun at the same time, instead of asking "is dinner ready yet?" The second main reason is that now since they now know how to make this, they can help out with very little supervision whenever we have guests over. I find it very valuable to get the girls involved in the kitchen. They appreciate food more when they know where it came from, and as I keep reminding them, they'll be thankful to know basics when they're on their own at college. 


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Roasted Brussels Sprout Tart Recipe Recipe

The preparation of this roasted Brussels sprouts tart may seem a little tedious, but with a little organization, you'll be able to do it in a breeze. In the morning, I roasted the Brussels sprouts along with red onions and bell peppers. I blended them into a thick paste with fromage blanc and Asiago cheese. An hour before dinner, I pre-cooked the tart shells. When it was finally dinner time, I placed the filling and topped that tartlets with whole roasted Brussels sprouts I previously warmed up. 

If you serve a large vegetarian crowd, a simple salad filled with nuts (for added protein) will suffice to complete the meal. Otherwise, you could also accompany the savory tarts with chicken in creamy mustard sauce (that was the alternative choice for dinner). Bon appétit!


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Zucchini Tart with Mascarpone Recipe

Zucchini Tart with Mascarpone

07.02.12 by Jackie

I'm still cooking through the vegetables from our garden. Today, my husband Lulu and the girls picked dozens of zucchini and crook-neck squash. I stuck to one of their favorite meals and made a savory tart. I pan-fried slices of zucchini and squash as the topping for the tart and made a filling with leeks and mascarpone cheese. The girls followed the directions for my homemade savory crust and I let them assemble the dish. Served with a dried sour cherry and cherry tomato relish, what more could one ask for?

In my opinion, getting children involved in the kitchen and in our everyday tasks in general (the girls' chores include watering the plants daily, for example) is the best way to teach them healthy habits. They understand what is on their plate and the effort it took to get it there!

Zucchini Cheese Tarrt Wih tPicture


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Quiche Lorraine Recipe Recipe

Quiche Lorraine Recipe

06.18.12 by Jackie

Quiche Lorraine, as its name indicates, is a savory tart that originated in the north-eat region of France, la Lorraine. The word quiche is derived from the word "Küchen", which means "cake" in German. What makes the quiche Lorraine stand out is the addition of bacon or lardons to the traditional quiche ingredients.

I made mine with turkey bacon, herbes de Provence and leeks and prepped the dough the night before. I flavored it with herbes de Provence and caramelized onions. You can prepare both the crust and filling separately in advance and assemble at the last minute for a quick and easy dinner meal. Accompany with a salad, serve the dish on your patio (or anywhere outdoors) and you'll feel as if you're sitting on the terrace of a café in France!


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