With Thanksgiving Day around the corner, it’s time to start thinking about new desserts, to add to the traditional dishes.
As fresh cranberries are available everywhere, I’ve decided to start with them. As I was also eager to experiment with the Einkorn flour I have just bought, a cranberry tart, with flaky dough crust, came to mind. Continue reading “Cranberry, Apple, Pecan, Golden Raisins and Blood Orange Tart”
Tag: tart
Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey
A package of best quality butter puff pastry in the freezer, can be used in so many ways, and makes preparing delectable various dishes quick and easy.
The following tart is a good example of that. Using the puff pastry as a base, only a short list of ingredients is needed to create this beautiful and tasty tart. Continue reading “Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey”
Apple, Pineapple and Honey Mini Tarts
After enjoying filled cookies made with sweetened condensed milk dough (click HERE for the recipe), I knew I wanted to use this dough in more than one way. The following tasty mini tarts are the result of this decision. Continue reading “Apple, Pineapple and Honey Mini Tarts”
Poppy Seeds, Almonds and Golden Raisins Tart
With a thin layer of crumbly dough, and a generous amount of poppy seeds filling, this tasty tart will delight anyone who is fond of poppy seeds. Their unique nutty flavor is enhanced even more with the addition of almond flour; while the lemon, strawberry jam and raisins balance it with their subtle acidity. Try it and enjoy. Continue reading “Poppy Seeds, Almonds and Golden Raisins Tart”
Red Onion Tart with Chestnuts and Blue Cheese
While I bake tasty onion tarts quite often, the one I have here turned out even tastier than usual. What made it so very tasty lies in the addition of roasted chestnuts to the dough, and flavoring the filling with a bit of mustard, along with blue cheese and rosemary. This combination of flavors and textures took the plain onion tart into another level. Try it and enjoy. Continue reading “Red Onion Tart with Chestnuts and Blue Cheese”
Crab and Onion Tart
I’ve found the recipe for this crab tart a few years ago in an old French cookbook. The original recipe was a bit too bland to my taste, so I’ve decided to make a few changes. Continue reading “Crab and Onion Tart”
Mushrooms Tart with Potato Crust
While we can get mushrooms year round, for some reason, winter always seems like a more appropriate season for mushroom dishes.
This easy and tasty tart is a good example for such dishes. It is hearty yet not too heavy – just perfect for a cold days lunch or dinner.
Continue reading “Mushrooms Tart with Potato Crust”
Goat Cheese Mini Quiches
These beautiful and tasty goat cheese quiches will fill your kitchen with amazing aroma, and even more so, if you choose to use the mature goat cheese on top of the fresh one in the filling. Continue reading “Goat Cheese Mini Quiches”
Brie, Peppers and Prosciutto Tart
This easy to assemble tart has layers of flavors and colors: buttery and crispy puff pastry, topped with delicately salted prosciutto, roasted peppers and onions, creamy Brie cheese and crunchy pistachios. Continue reading “Brie, Peppers and Prosciutto Tart”
Asparagus, King Oyster Mushrooms and Goat cheese Tart
The combination of asparagus and mushrooms is one of my favorites. Their flavors and textures seem to work so well together. I like to sauté them together and mix with cooked pasta, grated Parmesan cheese and good olive oil, or serve with polenta.
But when I saw these wonderful King Oyster mushrooms at the store, I thought it would be a shame to just chop them, so I’ve decided to use their unique shape with whole asparagus in this tart, which is very quick and easy to assemble and is just perfect for brunch. Continue reading “Asparagus, King Oyster Mushrooms and Goat cheese Tart”
Onion tart
Once again, I go back to one of my favorite ingredients, caramelized onions. It is always fascinating to see how one simple ingredient can turn into such a tasty food only by cooking it slowly and patiently. This time, I’ve decided to make an onion tart with it. Continue reading “Onion tart”