Thursday, May 12, 2011


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.

Prepare the pastry dough by rolling it out and putting in the fridge for  30 minutes
In the meantime, prepare your mini besciamella (bechamel) sauce

Finished bechamel...set aside for a bit

Thinly sliced onions and chopped mushrooms for filling

Cook onions down, maybe add some oregano and salt

Add mushrooms after 5-7 minutes as you want them cooked down too

Add spinach towards the end of cooking mushrooms and onions

Assemble tarte, put mushroom, onion and spinach mixture on pastry then layer the bechamel and finally grated mozzarella or parmesan

Before baking

After baking about 30-45 minutes

Flaky crust and gooey insides....yum

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