Easy Savory Tarts

This is a great quick app that you can put together easily with just a few ingredients. Plus, you can switch it up to flavors that you enjoy. Any cheese and topping would be delicious and I often just keep the dough in the freezer and bake this up with what I have on hand. I made this for a shower last weekend (excuse the awful iPhone pictures) and it was a huge hit. It works well for parties as it is good warm or at room temperature. Puff pastry dough can be found in the dessert sec ion of the frozen foods aisle at the market. It is an incredibly diverse ingredient, so keep one in your freezer for apps like this and quick desserts.

Mozzarella & Sun Dried Tomato Tart

Imperfect Polish 2014

serves 6-8

1 sleeve of one package of thawed frozen puff pastry dough 

8 oz package of fresh mozzarella, sliced thin

1 cup chopped sun dried tomatoes (if you use the marinated ones, drain and towel off excess oil)

1/4 cup chopped fresh basil

Preheat the oven to 400 degrees. 

Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13.  Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes

Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Line the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the sun dried tomatoes. 

Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares. 

Serve warm or at room temperature. 

Herbed Cheese, Artichoke, & Prosciutto Tart 

Imperfect Polish 2014

serves 6-8

1 sleeve of one package of thawed frozen puff pastry dough 

1/4 cup of soft herbed cheese, like Borsin

1 cup chopped artichokes (if you use the marinated ones, drain and towel off excess oil)

1/4 cup thinly sliced onion 

1/4 cup prosciutto sliced into ribbons

Preheat the oven to 400 degrees. 

Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13.  Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes

Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Spread the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the artichokes, then the onion and prosciutto. 

Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares. 

Serve warm or at room temperature. 

Enjoy! 

xo

Erin 

Brussels Sprout Salad

What a fantastic weekend. How was yours? The Fourth should always be on a Friday, it makes for the possibility to visit more people, laze around a bit, and the maximum opportunity for great food. We had friends over yesterday and opted to pick up some authentic barbecue from a local spot. But being me, something had to be homemade, so I made this simple Brussels sprout salad with crunchy toasted almonds, Parmesan, and a sweet/tart dressing. It was delicious and since most markets sell shredded Brussels sprouts now (by the lettuce), this will become another summer staple. 

Crunchy Brussels Sprout Salad with Toasted Almonds

Imperfect Polish 2014

serves 4 

1/4 cup of sliced or slivered almonds

1/4 cup apple cider vinegar

1 tablespoon honey 

1 tablespoon Dijon mustard

1 small shallot, minced

salt & pepper

1/4 cup of olive oil

1/4 cup of shaved or grated Parmesan cheese

1 bag of sliced Brussels Sprouts, or 24 Brussels Sprouts sliced thinly

Place a pan or skillet on the stove over medium high heat. Put almonds in the pan and toast (do not leave alone for too long, they burn easily!) flipping a few times. Remove from heat and put in a bowl to cool once just toasted on both sides. 

Whisk together the vinegar, honey, Dijon and shallot. Drizzle in the olive oil and continue to whisk until well combined. Season with salt and pepper to taste. Dressing should be tart, but sweet. 

(Almonds and dressing can be made in advance, even a couple days before, seal and store)

Place the Brussels sprouts, cooled almonds, and cheese in a large bowl. Dress the salad (to taste, there may be more than needed) with the vinaigrette and toss to coat well. Season with additional salt and pepper if needed. 

Serve and Enjoy! This holds up better than most salads since it will not wilt as quickly as lettuce. So perfect for company or to make slightly ahead for dinner time. 

xo

Erin