Last updated 4 years ago
Ashley Wood of Winnipeg, Canada uses a mini-muffin tray to form the shells of her crowd-pleasing butternut squash and zucchini mini-tarts The vegetable filling is made quick and easy by using a wok to cook the vegetables “I do advise to make more than needed …because they vanish off the plate quickly!” she warns.
Potato Tart with Bacon, Gruyere, and Rosemary
All praise the tart. The tart is one of the most versatile dishes out there. You can stick pretty much anything you want in it, and one of my favorites is to layer in slices of potato with bacon, gruyere, and herbs. Have it for dinner, have it for brunch, or have it for a snack. This tart is simple to put together, and is basically a pie crust filled with layers of thinly sliced potatoes, bacon, gruyere, and rosemary: Drizzle a little olive oil on top, and pop it into the oven. Bake for ...
We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad If you want to make it a few hours ahead, or even a day before, it reheats beautifully.