weeknight gourmet

Category : Tarts

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.

Baby Shower Tea: Leek Tart

This tart couldn’t be simpler — the only ingredients are leeks sauteed in butter and seasoned with salt and pepper and frozen puff pastry.  It’s amazing how much flavor this tart has with so few ingredients. And, the puff pastry leads to an elegant presentation!

Cleaning the leeks is probably the toughest part of the recipe.  Here is a link to a step-by-step guide to cleaning leeks.

When working with the puff pastry, make sure to apply some real pressure when scoring the dough and pricking the interior part of the tart so that the entire piece of dough doesn’t puff up.  Dufour makes a wonderful puff pastry.

Leek Tart
Everyday Food

  • All-purpose flour, for work surface
  • 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
  • 2 tablespoons butter
  • 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
  • Coarse salt and ground pepper

Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.

With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)

In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Baby Shower Tea Party: Tea Sandwiches & Tarts

Here is a delicious smoked salmon tea sandwich with a wonderful herbed butter.

A couple of tips to help you make beautiful little tea sandwiches…

* Make sure the butter is softened before making the herbed butter

* Try to find a very dense bread — like Rubschlager’s Cocktail Breads — so that the butter spreads on easily and evenly

* Refrigerating the sandwiches before cutting will help ensure a clean cut and an elegant presentation

Smoked Salmon Tea Sandwiches
Barefoot Contessa

Herb butter:
2 1/2 pounds unsalted butter, room temperature
1 1/4 teaspoons minced garlic
5 tablespoons minced scallions (white and green parts)
5 tablespoons minced fresh dill
5 tablespoons minced fresh flat-leaf parsley
5 teaspoons freshly squeezed lemon juice
5 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper

Sandwiches:
5 loaves dense 7-grain or health bread, unsliced
40 slices smoked salmon

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn’t possible, you can slice it crosswise with a very sharp knife.)

Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.)

Serve chilled.