This Brie and Bacon Tart was sold from our take out shop. The combination of brie, bacon and caramelized onions is hard to beat. Unlike a quiche, I have used a combination of low fat cottage cheese and plain yogurt as well as eggs for the liquid. Not only does it reduce the calories from cream which is usually used, but this combination allows the flavors to come through since the cottage cheese/yogurt mix does not coat your tongue as does cream. Continue reading
These Savory Tarts are cousins of the sweet variety and feature summers bounty as it comes into season. There are few foods as delicious as homegrown tomatoes that are in stores now.
Both of these Savory Tarts feature basil. It is my very most favorite herb and it seems made for summer. The important thing when using fresh herbs in baked products is to bury them under the top of the dish. Many recipes call for chopping the basil and sprinkling it on top of the dish then baking it. Doing this just dries the herb so there’s no reason to use fresh herbs. But by chopping it and putting it in the recipe, not on top, it retains the flavor of fresh basil.
These are two Savory Tarts are my favorites and were popular at the take out shop. Since they can be made ahead, they are perfect for brunch, lunch or dinner.
French Onion Tart
Go here for the original recipe. This tart features the sweetness of caramelized onions, ripe tomatoes, calamata olives, basil, and Gruyere cheese in a yeast crust. The crust can be made up to 3 days ahead if desired. Go low and slow when caramelizing the onions so they attain a deep brown but are not burned. Stir often, especially as they start to reach the desired color.
Goat Cheese Tart
Go here for the original recipe. This savory tart features an asiago cheese crust which is filled with roasted red and yellow peppers and topped with a goat cheese filling that includes cream cheese and basil pesto. This is a perfect summer brunch, lunch or dinner entre.
With tomatoes practically falling off the vines, this is the perfect time to make a French Onion Tart. When I had the take out shop, this was a huge hit. We also made them in half sheet pans, trimmed the edges, cut them into 1 1/2 squares for appetizers. This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.
The crust is as easy to make as falling off a log. While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise. After it rises you can punch it down and refrigerate it for the next day. When ready to use, just push it out into the pan and up the sides. I definitely suggest refrigerating it while you prepare the filling as you don’t want it to rise at this point. It bakes up beautifully browned and crisp with great flavor.
Fresh basil is essential for this French Onion Tart to come to life. Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor. If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.
If the yeast crust has not been done ahead of time, start it first. I start the onions next since they take a bit of time. The next step is to start prepping the tomatoes, olives, and basil. After the onions are finished, cool them to lukewarm. Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature. Continue reading