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Tag: tart

  • Puff Pastry Tart with Tomatoes and Goat Cheese

    1 Box of frozen puff pastry
    2 Heirloom tomatoes sliced into bite sized sections or 1 basket or grape/cherry tomatoes halved (your choice)
    1 Tablespoon of White Balsamic Vinegar
    2 Cloves of Garlic, Chopped or Pressed
    1/4 Tsp fresh ground black pepper
    1 Quarter Cup of Fresh Basil, Minced
    1 Container of crumbled goat cheese (fresh is fine but we think it can be harder to spread)

    Combine ingredients from tomatoes to basil in a bowl and set aside.

    Preheat oven to 400 degrees F. Defrost puff pastry as instructed on the box. Lay out pastry and cut into even squares leaving one section to cut into 1/4 inch strips for edges. Lay 1/4 strips along the border on each side of the chart. Brush the raised edges of each puff pastry tart with egg-wash (1 egg beaten with 1 Tbsp of water). Bake tarts for 20-22 minutes and remove from oven. Use fork to gently poke holes and deflate the center of the tart.

    Layer goat cheese in the center of each tart (roughly 1-2 Tbsp, or to taste). Spoon tomato mixture on top of cheese and place in the oven for an additional 5 minutes. Remove and enjoy!

  • Italian Squash and Sausage Tart

    1 1/2 cans refrigerated crescent rolls

    2 tsp dijon mustard

    1/4 cup butter or margarine

    1 1/2 lbs of yellow squash and/or zucchini

    1 medium onion

    1 garlic clove, pressed

    1 Tbsp fresh basil or 1 tsp dried basil

    2 tsp chopped fresh oregano or 1/2 tsp dried oregano

    2 tsp chopped fresh thyme or 1/2 tsp dried thyme

    1/2 tsp salt

    1/2 tsp fresh ground pepper

    2 large eggs

    1/4 cup lowfat milk

    2 cups shredded part skim mozzarella cheese

    2 links of chicken sausage

    Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.  Bake at 375 for 6 minutes or until lightly browned.

    Remove from oven and gently press down dough with wooden spoon.  Spread crust with mustard and set aside.

    Melt butter in a large skillet over medium-high heat.  Add squash, onion and garlic; saute 7 minutes or until tender.  Remove from heat; stir in next 5 ingredients (basil through salt and pepper).

    Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture.  Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.  Pour over crust.  Bake at 375 for 20 04 25 minutes.  Test by inserting a knife into the center, the tart is ready if the knife comes out clean.

    Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.  You cannot taste the mustard but can add more to taste if desired.  Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.

    Here is a Video showing ‘before’ and ‘after’ the oven