weeknight gourmet

Category : Hors d'oeurvre

Zucchini Tart With Crumbled Sausage and Dijon

IMG_0023I posted a photo of this recipe on Facebook about a month ago.  It was the second time I made it and it is SO tasty.  I’ve made it with sweet and hot sausage.  Both work well.  I also added some grilled corn (as seen in photo).  The mustard – sausage combo is tasty and I think could work with a number of different veggies.

In general puff pastry is a great starting point for easy savory tarts.  Here are a few of my favorites:

These tarts are a great brunch, lunch, or dinner!  Super delicious with a simple green salad.

Zucchini Tart With Crumbled Sausage and Dijon
Real Simple

  • 1 tablespoon olive oil
  • 1/2 pound sweet Italian sausage links, casings removed
  • 2 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.

Cut the tart into 8 pieces. Serve with salad.

Holiday Season Dinner Party Menu!

We had 3 couples over for dinner last night.  Our dear friends Jason and Maria are expecting their second child on New Year’s Eve so we thought it would be fun to have them over — before things get even busier for them — to see some friends.  We had a fun evening and everyone seemed to enjoy the food.

I tried to put a festive holiday menu together since it’s that time of year and many of you might be trying to figure out some menus for the season.

Cheese Platter: Brie with Cranberries and Apricots, Goat Cheese, Mozzarella with Sun-dried Tomatoes

Antipasti Platter: Parmesan, Salami, Olives, and a Feta and Olive Spread

Cocktail Hot Dogs in Mustard Sauce

Toasts with Goat Cheese, Pesto, and Roasted Red Peppers


Honey-Mustard Pork Roast with Bacon

Roasted Cauliflower with Pasta and Lemon Zest

Celery Salad with Walnuts, Dates, and Pecorino


Cranberry Upside-Down Cake

Chocolate Chip Cookies

Holiday Entertaining: A couple of hors d'oeurvre ideas from Judy Jewell

For our dinner party last night, I put together a nice cheese plate with brie, goat cheese, and a mozzarella with sundried tomatoes and an platter with parmesan, salami, olives, and a feta spread. But I wanted to have a couple of other appetizers, so I turned to my mom for inspiration.

My mom always puts on an incredible spread when entertaining especially during the holidays.  Everything is always elegant and bountiful!  The number of hors d’oeuvres and desserts typically exceeds the number guests in attendance.  Everyone loves the variety of tastes and usually leaves her house stuffed.

I made her classic cocktail hot dog recipe.  I can hardly remember a party growing up without them!  They are always a hit and so easy to make.  The recipe is below.

I also made her little toasts with goat cheese, pesto, and roasted red pepper.  They have the perfect colors for the season, look pretty on a platter, and are tasty little bites.  There really isn’t a recipe for these.  Just buy little cocktail toasts or a baguette.  Spread some goat cheese on the toast, add some store-bought pesto, and top with a piece of roasted red pepper.

Hope you put these ideas to use during your holiday entertaining.

Cocktail Hot Dogs in Mustard Sauce

  • 1 jar guava jelly
  • 1 jar Gulden’s Mustard
  • 1 package mini hot dogs

Heat guava jelly in a medium saucepan until liquified.  Add mustard to the guava jelly and stir until well mixed.

Add cocktail hot dogs to mustard sauce and cook until heated through.

Serves 8-10.