savory tart

This tart is simple to make but looks beautiful — and it's a great way to make use of the seasonal squash abundant during the cold winter months.

Butternut Squash-Sage Tart

butternut squash

water

phyllo dough

Olive oil cooking spray

c. pure pumpkin

c. Grated Parmesan cheese

salt

pepper

butter

c. torn sage leaves

c. walnuts

c. frisée

lemon juice

Follow our tips to prepare a delicious savory pie with asparagus, ham, olives, and cream.

Savory Prosciutto and Asparagus Pie

asparagus

puff pastry dough

2/3CUP milk

2/3CUP cream

2OZ. sliced prosciutto cotto (or ham)

1OZ. oil packed Taggiasca olives, pitted and chopped

eggs

Preheat the oven to 400°F.&nbsp;

Trim the asparagus with a potato peeler and parboil them in salted water for 6-7 minutes. Drain and let them cool in a bowl of ice water.&nbsp;

Thinly slice 1/3 of the asparagus tips and 2 whole asparagus stalks and purée the rest with the cream, egg, milk, salt, and pepper.&nbsp;

Line a square baking pan (8" x 8" or an 8" or 9" round pan) with the puff pastry dough. Add in the chopped prosciutto, sliced asparagus, and chopped olives.

Pour the cream on top and bake for 25 minutes. Remove from the oven, let cool and remove from the pan. Garnish to taste with more olives and raw asparagus slices.

This mushroom tart with caramelized onions and thyme is one of my favorite puff pastry appetizers. It&#x27;s a quick and easy brunch recipe!

Mushroom Tart with Caramelized Onions and Thyme

extra virgin olive oil

onions

mushrooms

thyme

balsamic vinegar

puff pastry (defrosted but kept cool)

cheese:

Heat the olive oil in a large sauté pan over medium heat. Add the onions and stir continuously until softened, about 8 to 10 minutes. Sprinkle in the salt, add the sliced mushrooms and continue stirring until the mushrooms release their moisture and the pan becomes more and more dry. When this happens, add half of the thyme and the balsamic vinegar and reduce the heat to medium low. Cook the veggies, stirring occasionally, until caramelized and golden, for about 20 to 25 minutes or so. Remove from the heat and set aside.

Preheat the oven to 350°F. Adjust the oven rack to the center position.

Unfold the sheet/s of defrosted puff pastry on a parchment-lined baking sheet. I used 2 so that my tart would be a little larger and just attached the puff pastry dough; you can just use 1 sheet if desired. Fold all the edges over to create the pretty border around your tart. Top the center of the rolled out puff pastry evenly with the onion, mushrooms, thyme mixture.

Bake the tart for about 25 to 35 minutes, until the pastry is golden brown and flaky. When there is about 3 to 5 minutes left, if you are adding the cheese, sprinkle on the freshly grated cheese and continue baking for the remaining time. Remove it from the oven, sprinkle the remaining thyme over the top, and let it cool for about 10 minutes before slicing and serving.

Gruyere, Ham And Arugula Quiche

For the Quiche Crust:

pie dough

For the Quiche Filling:

Gruyere cheese, shredded

black forest ham, finely chopped

cup, packed, baby arugula, roughly chopped

heavy cream

half-n-half

cayenne pepper

white pepper

nutmeg

dry mustard

Indulge in savory bliss with these Bacon, Egg, and Feta Tarts. Featuring crispy puff pastry, flavorful bacon, creamy feta, and perfectly baked eggs, these tarts are an easy and delicious breakfast or brunch option. Ready in under an hour, elevate your mornings with this irresistible recipe!

Bacon, egg and feta tarts

puff pastry (1000 grams)

olive oil (14 grams)

bacon strips (150 grams)

feta cheese (120 grams)

eggs (200 grams)

tbsp grated parmesan cheese (14 grams)

1. **Preheat Oven:**   Preheat your oven to 200°C (392°F).

2. **Prepare Puff Pastry:**   Take the 4 sheets of puff pastry out of the freezer and allow them to thaw at room temperature until they are pliable.

3. **Cook the Bacon:**   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the 6 bacon strips and cook until they are crispy. Once cooked, transfer them to a paper towel-lined plate to drain excess fat. Let them cool slightly, then chop them into bite-sized pieces.

4. **Assemble the Tarts:**   - Cut each puff pastry sheet into 4 equal squares, giving you a total of 16 squares.   - Grease a muffin tin lightly or line it with muffin cups.   - Press a puff pastry square into each muffin tin cup, allowing the edges to overhang slightly.

5. **Add the Ingredients:**   - Place an equal amount of chopped bacon into each puff pastry cup.   - Divide the crumbled feta cheese evenly among the cups, sprinkling it on top of the bacon.   - Carefully crack one egg into each cup on top of the bacon and feta mixture. Try to keep the yolk intact.

6. **Top with Parmesan:**   Sprinkle the grated parmesan cheese evenly over the tops of the eggs in each tart.

7. **Bake:**   Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until the puff pastry is golden and crispy, and the egg whites are set. The yolks should still be slightly runny for a perfect tart.

8. **Cool and Serve:**   Remove the muffin tin from the oven and allow the tarts to cool for a few minutes before carefully removing them from the tin. Serve warm.

Mini tomato tarte Tatin is a savory twist on the French classic. These little tarts feature caramelized cherry tomatoes baked under flaky puff pastry for a crisp, juicy bite every time.

Mini Tomato Tarte Tatin – A Savory Twist That’s Surprisingly Simple

puff pastry, thawed

tbsp sugar

tsp balsamic vinegar

Dijon mustard

cherry tomatoes

Salt and pepper

Preheat oven to 400°F (200°C). Lightly grease a muffin tin.

In a skillet, melt butter, add sugar, vinegar, and mustard. Stir to combine.

Add tomatoes and cook for 5–7 minutes until slightly softened.

Divide tomatoes and caramel evenly into muffin tins.

Cut puff pastry into circles slightly larger than each muffin well. Place over tomatoes and tuck in edges.

Bake for 20–25 minutes until pastry is golden.

Let rest 5 minutes, then flip onto a plate. Serve warm or at room temp.

How do you stuff all your favorite fall flavors in one dessert? You make a pecan maple blue cheese bourbon tart, that's how.

Pecan Maple Blue Cheese Bourbon Tart

gingersnap cookies

(3 3/4 ounces; 106 grams) toasted pecans

(1 1/8 ounces; 30 grams) oat flour

(3 ounces; 85 grams) unsalted butter, melted

sugar

(4 ounces; 113 grams) sour cream

maple syrup

bourbon,

(1 5/8 ounces; 46 grams) coarsely chopped toasted pecans

(1 5/8 ounces; 46 grams) whole pecans

sugar sugar

Preheat the oven to 375 degrees F.

Break the gingersnaps into large pieces with your...

Break the gingersnaps into large pieces with your hands, then grind to crumbs in a food processor with the pecans, salt, and flour.

Pour the crumbs into a large bowl and...

Pour the crumbs into a large bowl and stir in the butter.

With your hands, press the buttery crumbs into...

With your hands, press the buttery crumbs into a 9- to 9 1/2-inch tart pan.

Bake for 12-15 minutes, until the crust is...

Bake for 12-15 minutes, until the crust is matte and toasted. The crust may puff up slightly when baked; use the bottom of a dry measuring cup to press it back into shape, especially around the edges.

Cool completely before filling. The crust can be...

Cool completely before filling. The crust can be made 1 day in advance of baking; cool and cover with a clean towel or plastic wrap and store at room temperature until ready to fill.

Beat the eggs and sugar together in a...

Beat the eggs and sugar together in a large bowl with an electric hand mixer on medium speed for about 2 minute, until very pale, thick, and frothy.

With a spatula, stir in the sour cream,...

With a spatula, stir in the sour cream, bourbon, and maple syrup until blended. 

Fold in the blue cheese and pecans.

Pour the filling into the prepared tart crust. 

Place on a rimmed baking sheet and bake...

Place on a rimmed baking sheet and bake for 30-40 minutes, until the filling is uniformly puffed and set, with patches of golden brown appearing across its surface.

Carefully transfer the tart to a rack and...

Carefully transfer the tart to a rack and cool completely before garnishing and serving. The tart will deflate as it cools—don't worry, it's totally normal.

Heat the pecans in a small skillet over...

Heat the pecans in a small skillet over medium-low heat for about 5 minutes, tossing frequently, until the nuts are very warm to the touch and starting to release their natural oils and aroma.

Add the 1 teaspoon of granulated sugar 1/4...

Add the 1 teaspoon of granulated sugar 1/4 teaspoon at a time, stirring with a silicone spatula or wooden spoon to coat the nuts in the sugar as it melts in the hot pan.

Pour the 1/2 teaspoon maple sugar or additional...

Pour the 1/2 teaspoon maple sugar or additional granulated sugar into a small heatproof bowl.

Add the nuts and toss to coat until...

Add the nuts and toss to coat until they're crystallized.

Top the tart with pecans in a design...

Top the tart with pecans in a design of your choice and eat any leftovers—cook's bonus!

Top 7 savory tart recipes from across the web

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

Top Tags

Butternut Squash-Sage Tart

Savory Prosciutto and Asparagus Pie

Mushroom Tart with Caramelized Onio...

Gruyere, Ham And Arugula Quiche

Bacon, egg and feta tarts

Mini Tomato Tarte Tatin – A Savory ...

Pecan Maple Blue Cheese Bourbon Tar...

Top 7 savory tart recipes from across the web

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

Top Tags

Butternut Squash-Sage Tart

Savory Prosciutto and Asparagus Pie

Mushroom Tart with Caramelized Onio...

Gruyere, Ham And Arugula Quiche

Bacon, egg and feta tarts

Mini Tomato Tarte Tatin – A Savory ...

Pecan Maple Blue Cheese Bourbon Tar...

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