Savoury tarts are like mashed potatoes on thanksgiving; you take them loaded and always go back for more. Quiche is probably the most enjoyed savoury tart, as it is a popular breakfast item. But there are so many options outside the ham and cheese pastry-puff pie you have always known.
Versatile and delicious, savoury tarts can be as simple or as complex as you choose. Imagine the crust as a blank canvas, an opportunity to throw all of your favorite ingredients into one mouth-watering dish. Savoury elements can include an egg and milk mixture, meat, fish, vegetables and cheese. Add fresh herbs for a more bold flavor and healthy option, such as in a pesto and avocado tart or even a swiss chard tart.
Tarts can be enjoyed at any meal of the day, so there are no rules! If you are looking for a breakfast savoury tart, prepare mini tarts with egg, onion, bacon and sweet potato. For a lunch, add a tang to your tart by adding blue cheese and red onion, or finish your night with a butternut squash and dried sage tart for dinner.
Tart crusts are made of puff pastry or shortcrust. If you plan to make your own tart crust, use a pie pan with metal ridges. It is preferable to use a light colored pan to avoid over-browning the crust, and one with a removable bottom, for easy removal. However, if you are baking with a one-piece pan, use a non-stick. William Sonoma has a tartlet baking kit for $29.95, but, you can also use a mini muffin pan for bite-size tarts.
Traditional dough for a tart is made from butter and eggs. However, to add a savoury taste use olive oil instead. For an 8 serving recipe, use 1 cup of unbleached all-purpose flour, 1/4 teaspoon of salt and ¼ cup of extra-virgin olive oil. When pressing the dough into the pan, the amount of crust is up to you. If you like the extra crust, leave it! If you are planning on using a store bought tart crust, consider Trader Joes, Pillsbury or Pepperidge Farm.
Wild Mushroom Tart with Broccoli Rabe and Goat Cheese
Robin Miller Quick Fix Meals
Yield: 4 servings
2 teaspoons olive oil
2 cloves garlic, minced
4 cups sliced wild mushrooms
4 cups chopped broccoli rabe
? cup low-fat milk
2 large eggs
1 teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup crumbled goat cheese
Press pie crust into bottom and sides of a 9-inch removable-bottom tart pan. Set aside
Heat the oil in large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring until they release their juices, about 5 minutes. Add the broccoli rabe and cook, stirring until tender, 3 to 5 minutes. Remove from the head and pour into the pie crust.
Preheat the oven to 400 degrees. In a large bowl, whisk together the milk, eggs, sage, salt and pepper. Pour into the tart pan. Sprinkle the goat cheese evenly over the top, then bake until the knife inserted into the center comes out clean, 25-30 minutes.
Swiss Chard Tart
Bistro Cooking
Yield: 8 servings
1 pound swiss chard leaves (or substitute spinach)
Salt and freshly ground black pepper
3 large eggs
1 cup freshly imported parmesan cheese
Preheat the oven to 400 degrees.
Prepare the pastry a press dough into a 10 ½ inch tart tin.
Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and coarsely chop them, in several batches, in a food processor.
Place the chard in a large shallow skillet and season with salt and pepper to taste. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
Combine the eggs and the cheese in a medium-size bowl; mix until thoroughly blended. stir in the chard and mix well. Pour the Vegetable mixture into the prepared pastry shell.
Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes.
Hazelnut, Pear and Blue Cheese Tart
Cooking Light
Yield: 8 servings
? cup chopped hazelnuts, toasted and divided
½ cup sugar
2 tablespoons unsalted butter, softened
? teaspoon salt
1 large egg
½ (14.1 ounce) package refrigerated pie dough
Baking spray with flour
2 tablespoons crumbled blue cheese
2 large Bartlett or Anjou pears, peeled, cored and cut lengthwise into ½-inch-thick-slices
2 teaspoons fresh lemon juice
2 tablespoons apple jelly
1 teaspoon water
Place oven rack in the lower third of oven. Preheat oven to 375°.
Place 2 tablespoons hazelnuts in a small bowl; set aside. Place remaining hazelnuts and sugar in a food processor; process until finely ground. Add butter, salt, and egg; process until a smooth paste forms.
Gently roll pie dough into a 16 x 12-inch rectangle, cutting dough and gently pinching seams as needed to create shape. Fit dough into a 14 x 4 1/2-inch removable-bottom metal tart pan lightly coated with baking spray. Gently press dough against bottom and sides of pan. Spread hazelnut mixture evenly over bottom of dough. Bake in lower third of oven at 375° for 20 minutes or until lightly browned. Remove from oven. Sprinkle blue cheese evenly over top.
Gently toss pears with lemon juice. Arrange pear slices on top of cheese. Bake at 375° for 25 minutes or until pears are tender when pierced with the tip of a knife. Remove from oven. Place jelly and 1 teaspoon water in a small microwave-safe bowl; microwave at HIGH 1 minute or until mixture boils. Brush top of tart with jelly mixture; sprinkle with remaining 2 tablespoons hazelnuts. Cool completely in pan on a wire rack before slicing.