Earlier this week, I shared menu suggestions for a vegetarian Thanksgiving. Now, I've got one more idea for you: this wildly delicious mushroom and leek tart! It's a beautiful dish that's absolutely scrumptious. The crust is a quick homemade salt and pepper dough, while the filling is a savory mixture of sautéed mushrooms, leeks, thyme, and gruyère cheese. The ingredient list calls for chanterelles, but they were quite expensive at my local market, so I opted for regular button mushrooms. I served this tart to mushroom haters, and they loved it! To make it for Thanksgiving or any other Fall celebration, get the recipe here.
One of the best things about September is tomato season, and one of the most delicious things to make with tomatoes is a savory tart. Having a good tomato tart recipe is a must for home cooks. It's a multipurpose dish that oozes a French-like sophistication. Slice it up and serve with scrambled eggs and goat cheese at brunch, or pair with a mixed green salad for a light vegetarian dinner. If you don't have time to make pie crust from scratch, simply do what I did, and use a store-bought shell. Be sure to purchase firm tomatoes — otherwise the tart will end up being too juicy. Get my current favorite recipe for a tomato tart here.
Who doesn't love a savory tart? For an afternoon brunch, I rolled up my sleeves to make a mouth-watering puff pastry tart topped with ricotta cheese, caramelized onions, and homemade olive tapenade. The anchovies are initially pungent, but once they reduce and caramelize with the onions, their flavor mellows immensely. If you're serving vegetarians, leave out the anchovies and salt the onions a little more heavily. The creamy ricotta cheese complements the crunchy crust and salty toppings. This tart is easily prepared ahead of time and then thrown in the oven to bake just before serving. Don't bother ordering a pizza; just make a savory tart at home. Keep reading for the recipe.
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