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.