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Spectacular individual SAVOURY TARTS recipe!

RECIPE BELOW!!!

Beautiful, buttery pastry shells filled with your choice of cheese, vegetables, fruit and nuts - these SAVOURY TARTS deserve some serious praise.

I admit that I was nervous the first time I made these; the thought of having to make pastry, then select ingredient combinations that worked well together for the filling felt overwhelming.

Before I knew it, I was taking the finished tarts out of the oven, and then sat blushing as friends piled on the compliments. I knew two things instantly: I had a winning recipe, and I had to share it with you on Weekend at the Cottage.

I also gained a ton of experience and confidence making these gorgeous tarts and I expect you’ll feel the same sense of enthusiasm after making them yourself. If so, don’t forget to also try our super-sized version, TOMATO TART and another more free-style version, CARAMELIZED ONION TART WITH MANCHEGO.

So, do away with any apprehensions and try this recipe. Here are some tips to make your adventure more enjoyable:

PASTRY LESSON
The preparation of the pastry couldn’t be easier; in fact, I think it’s foolproof! Just follow my step-by-step instructions in the VIDEO. Make sure to rub the butter and flour together until they’re well-blended, add the cold water in two parts, and always chill the pastry dough for two hours before you roll it out.

CHEESY TRICK
Covering the savoury tart shells with your favourite cheeses before adding the veggies and fruit is another key step. My favourite is smoked Gouda because of its flavour and texture, but why stop there? I invite you to experiment with mozzarella, Parmesan, cheddar, chèvre and Emmental. If you find some other cheese that knocks your socks off, please tell us about it in the comment section of this post.

VARY VEGGIE
Fresh-sliced, shredded, diced, sun-dried – any and all vegetables work in this application. I love combinations like sun-dried tomato and sweet onion, sweet potato and peppers, and asparagus and peas. This one’s for all of the vegetarians out there, so get creative and make it your own!

FRUITY & NUTTY
Adding fresh fruit and nuts to these savoury tarts is something I’ve been doing only recently, but I’m super pleased with the results. Pears, apples, peaches and nectarines are wondrous when paired with pecans, almonds, pine nuts and walnuts. Again, get creative and prepare to be blown away by these taste enhancements.

Ultimately, this is one of those recipes that always leaves me feeling proud of my efforts. The tarts are easy on the eyes and tasty to the palate. Also, if you choose to make the tarts using SMALL TART PANS, you can mix-and-match the fillings to create truly unique creations. An authentic gastronomic adventure awaits!
Combine your favourite ingredients and get ready for the praise – these SAVOURY TARTS might well become your signature creation!

Ingredients & Amounts
Prepares one 10-inch tart or four 4-inch tarts

For the pastry:
2¼ cups of unbleached all-purpose flour
1 teaspoon of kosher salt
3/4 cup and 2 tablespoons of cold butter, cubed
6 tablespoons of ice-cold water
For the filling:

½ cup of cheese – thin-sliced or crumbled
1 cup of vegetables - sliced, diced or shredded
1 cup of fruit – sliced, diced or shredded
¼ cup of nuts - sliced or chopped
1 tablespoon of fresh herbs, chopped
salt and pepper to taste
drizzle of olive oil (optional)

Instructions
1) Prepare pastry: Place flour and salt into a medium-sized stainless steel bowl and whisk together. Using your hands, rub the butter into the flour mixture until the flour comes away as a small pea-sized crumble. Add 3 tablespoons of ice-cold water and stir. Add remaining 3 tablespoons of water and stir again. Using your hands, knead together until a dough forms. Divide into two equal-sized discs. Wrap separately in plastic wrap and chill for two hours before use.

2) Line the tart pans: On a lightly floured surface, roll out one of the discs of dough to line either a 10-inch tart pan, or four 4-inch pans. Line pan(s). Prick the dough all over with a fork. Set aside.

3) Fill tarts: Line the shells with sliced or crumbled cheese. Add vegetables, fruit and nuts. Sprinkle with herbs. Season with salt and pepper, and add a drizzle of olive oil, if desired.

4) Bake tarts: Preheat oven to 375°F. Transfer tarts to oven and bake for 30 minutes, or until crust is a golden brown. Remove from oven and allow to cool for 5 minutes. Slice or remove from tart pan whole and serve.

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