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Savory tarte for breakfast, brunch, lunch, linner, dinner or supper....whatever |
So I tried this savory tarte recipe from one of my Martha Stewart Everyday Food magazines, (which by the way is excellent and I love the ipad version too.) But I generally have to modify most of the recipes as they are not salty or flavorful enough for me as well most of time I have to substitute for meat too. Just like in this case, this savory tarte called for thinly sliced ham and gruyere cheese. So I decided to try mushrooms, spinach and carmelized onions, the tarte in the end looked quite impressive, but the overall taste I think would have been better with the ham and gruyere. But I will definitely try this again experimenting with different fillings as I love savory tartes.
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Prepare the pastry dough by rolling it out and putting in the fridge for 30 minutes |
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In the meantime, prepare your mini besciamella (bechamel) sauce |
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Finished bechamel...set aside for a bit |
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Thinly sliced onions and chopped mushrooms for filling |
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Cook onions down, maybe add some oregano and salt |
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Add mushrooms after 5-7 minutes as you want them cooked down too |
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Add spinach towards the end of cooking mushrooms and onions |
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Assemble tarte, put mushroom, onion and spinach mixture on pastry then layer the bechamel and finally grated mozzarella or parmesan |
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Before baking |
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After baking about 30-45 minutes |
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Flaky crust and gooey insides....yum |
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