category:

This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Quick and Easy Apple Tart

puff pastry sheets, thawed, each cut into half or thirds

apples, cored, halved, and sliced very thin

brown sugar

salt

Powdered sugar, caramel sauce,

Place the&nbsp;puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

https://streaming.hearstdigitalstudios.com/d32b1399-fac6-40e8-8dd4-827224d20df7/video_rover_16x9_1080p_hd_1692038800_68857.mp4

The Pioneer Woman's Easy Apple Tart Recipe

Easy Apple Tart

Skip the pasta and make your next lasagna with eggplant instead! With a hearty meat sauce and plenty of cheese, this is a delicious Italian dinner recipe.

Eggplant Lasagna

large eggplants (about 2 1/2 lb. total)

kosher salt, divided

yellow onion, diced

garlic,

red pepper flakes

lb. lean ground beef

(28-oz.) can crushed fire-roasted tomatoes

tbsp. chopped fresh basil, divided

c. chopped fresh Italian parsley, divided

(15-oz.) container whole milk ricotta cheese

egg,

c. grated parmesan, divided

c. panko breadcrumbs

Nonstick cooking spray

Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.

Meanwhile, in a large sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add 3 cloves of the minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, and the red pepper flakes. Cook until fragrant, 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink. Add the crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for 15 minutes until thick. Remove from the heat and stir in 2 tablespoons of parsley.

Pat the eggplant dry and brush with the remaining 2 tablespoons oil and sprinkle with 1/2 teaspoon of black pepper. Place on the two baking sheets. Bake until the eggplant is golden brown and soft, 20 to 22 minutes.

In a medium bowl, combine the ricotta, egg, 1/2 cup of parmesan, panko, 1/4 cup of parsley, the remaining 1/4 teaspoon salt, 1 clove minced garlic, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.

Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the meat sauce into the bottom of the prepared dish as a base. Now build the lasagna: Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining 1/4 cup parmesan.

Bake until the cheese is melted and the top is golden brown, 40 to 45 minutes. Allow to cool for 10 minutes.

Top with the remaining parsley and basil.

https://streaming.hearstdigitalstudios.com/b48002c3-a730-46fa-b9d5-8688c8733dc2/video_rover_16x9_1080p_hd_1716910839_15713.mp4

Bake a cozy chicken tetrazzini casserole for dinner with spaghetti, rotisserie chicken, mushrooms, and buttery breadcrumb topping to delight the whole family. 

Chicken Tetrazzini

tbsp. salted butter,

kosher salt,

spaghetti,

(8-ounce) package cremini mushrooms, quartered

garlic cloves, finely chopped

tbsp. all-purpose flour

dry white wine

chicken broth

(8-ounce) package cream cheese,

c. shredded smoked gouda cheese (about 4 ounces)

c. grated parmesan cheese

c. shredded rotisserie chicken

c. frozen peas

black pepper,

c. panko

c. fresh parsley, chopped

Preheat the oven to 350˚F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than the package directs. Reserve ½ cup cooking water, then drain.

Heat 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and ½ teaspoon salt and sauté until the mushrooms begin to turn golden, 5 to 7 minutes.

Stir in the garlic and cook until fragrant, 1 minute. Sprinkle in the flour and cook, stirring, until toasted, 2 to 3 minutes. Add the wine and cook until reduced by half, 3 to 5 minutes. Slowly stir in the broth and cook until the sauce thickens, 7 to 9 minutes. Reduce the heat to medium-low. Gradually stir in the cream cheese, gouda, and ¾ cup parmesan until melted.

Add the chicken, spaghetti, and peas to the sauce and stir. Add the reserved cooking water, about 2 tablespoons at a time, until very saucy. 

Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the panko, parsley, and the remaining ¼ cup parmesan.

Pour the spaghetti mixture into the prepared baking dish and sprinkle with the panko mixture. Bake until bubbly and golden brown, about 25 minutes. Let rest about 5 minutes before serving.

Top 3 category: recipes from across the web

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick and Easy Apple Tart

Eggplant Lasagna

Chicken Tetrazzini

Top 3 category: recipes from across the web

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Apple Tart

Eggplant Lasagna

Chicken Tetrazzini

The most viewed category: recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine