Crab and Onion Tart

Crab and Onion Tart Ronit PensoI’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

Mushrooms Tart with Potato Crust

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.
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Goat Cheese Mini Quiches

Goat Cheese Quiche Ronit PensoThese 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.

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Brie, Peppers and Prosciutto Tart

Brie, Peppers and Prosciutto Tart Ronit PensoThis 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

Asparagus, King Oyster Mushrooms and Goat cheese Tart Ronit Penso

Asparagus, King Oyster Mushrooms and Goat cheese Tart

Asparagus, King Oyster Mushrooms and Goat cheese Tart Ronit Penso

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

Onion tart

onion tart Ronit PensoOnce 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