IN Great Taste by Yvette Jemison
Savory Tarts
Puff pastry isn’t just for sweets.
PUFF PASTRY IS ONE of those workhorse ingredients that you should always keep in the freezer. It’s the shortcut that will have you baking savory tarts for a quick appetizer, a weeknight meal or a weekend brunch. Consider puff pastry a blank canvas that you can easily bake into an elegant creation. Transform your farmer’s market squash into a rich and tangy Zucchini and Goat Cheese Tart. For an even more flavorful treat, try our Peach and Prosciutto Tart. These easy-to-form tarts are as beautiful as they are delicious. Get creative with your favorite ingredients and let them shine in a savory tart.
Zucchini and Goat Cheese Tart Servings: 9 slices 1 sheet frozen puff pastry, thawed
1. Preheat oven to 400°F. 2. Roll out puff pastry to a 9x13-inch rectangle on a lightly floured sheet of parchment. Using a fork, prick the surface of the pastry, leaving a 1-inch border. 3. Transfer dough and parchment onto a baking sheet. Place in freezer until frozen, about 30 minutes. 4. Crumble goat cheese over frozen puff pastry, staying within border. 5. In a medium bowl, whisk olive oil, salt, pepper and fresh thyme leaves together. Add zucchini and onions and toss to coat. 6. Arrange zucchini and onions on top of goat cheese. 7. Bake tart until edges of pastry are puffed and crisp, 30-35 minutes. Let tart cool for 5 minutes before cutting.
4 ounces goat cheese 1/2 teaspoon kosher salt
Peach and Prosciutto Tart Servings: 9 slices
1/2 teaspoon fresh ground pepper
120
6 sprigs fresh thyme
1 sheet frozen puff pastry, thawed
2 small zucchinis, thinly sliced
2 Tablespoon olive oil, divided
1/2 small red onion, thinly sliced
Fresh ground black pepper
Inside Publications
photos: YVETTE JEMISON
3 Tablespoons olive oil