Spring produce is screaming for homemade tarts
Tarts are most versatile dish out there. They can be adapted into desserts, dinner, breakfast or lunch. We’ve rounded up five recipes that eliminate the delicate and time consuming affair of the cutting of butter into flour, waiting while the dough chills in the fridge, and gingerly pressing it into tart pans. Not kid-friendly. These ones let you cut to the chase — filling that shell. We reckon tarts can taste just as good when you buy frozen because after all, what really matters is the seasonal fillings. Spring food is happy food!
ASPARAGUS TART WITH CAULIFLOWER CRUST
Get even more veggies in by making a pastry crust out of cauliflower! No magic assembly required, just a food processor or a cheese grater and a hankering for some killer vitamins. This creative recipe comes from ABC’s and garden peas.
- 1 cup cauliflower
- 1 cup shredded mozzarella
- 1 egg, beaten
- 1 tsp dried oregano
- 2 cloves garlic (optional)
- Pinch of garlic salt
- 10 stalks asparagus
- ¼ parmigiano cheese
To prepare the cauliflower: take the cauliflower florets and pulse in a food processor until it looks like couscous. Don’t over pulse to puree though. If you don’t have a food processor, grate it with a cheese grater. Place the cauliflower in a microwave safe bowl and microwave for 7 minutes.
To make the tart: preheat the over to 450. Line a baking sheet with parchment paper. Stir together 1 cup prepared cauliflower, egg and mozzarella. Add oregano and garlic salt and stir together. Transfer to the cookie sheet, and using your hands pat into a 9-inch round. Bake at 450 degrees for 15 minutes. The crust should be golden brown and firm. While crust is baking, sauté asparagus stalks in a bit of oil until they’re slightly browned. Season with salt and pepper. When crust is done, remove from oven and sprinkle with a bit of cheese. Place the asparagus stalks on the tart, sprinkle with the remaining cheese. Place under broiler will melted (3 – 4 mins).
FREESTYLE FRUIT TART
This is called a freestyle fruit tart because you can substitute in any kind of fruit you want. (But we also encourage freestyle rapping while making this dessert.)
- 1 frozen pie crust
- 4 oz cream cheese
- 3 plums, sliced (about 2 cups)
- ¼ cup sugar
- 2 Tbsp flour
- 1 tsp sugar mixed with ¼ tsp cinnamon
Heat the oven to 450. Line a 10-inch pie plate with the crust. Spread the cream cheese into a circle in the centre of the crust. Toss the plums with sugar and flour, place over cream cheese. Fold the edge of the crust about 2 inches over the plums, leaving the centre uncovered. Sprinkle with cinnamon sugar. Bake 25 minutes until the crust is golden. If you like these, check out our homemade pop tarts for a hand-pie treat!
FIVE INGREDIENT SUNNY SIDE UP TART
You can make this breakfast tart using ingredients you probably already have on hand. It makes a great brunch showstopper. If you’re more of a sweet tart fan in the morning, check out our homemade strawberry pop tarts!
- 6 slices bacon, chopped
- 1 large onion, thinly sliced
- 8 cups baby spinach
- 397 g package of frozen puff pastry
- 8 eggs
Preheat the oven to 375. Line two baking sheets with parchment paper or foil. Heat a frying pan over medium heat and cook bacon and onion until soft. Add spinach, cook until wilted. Roll out the pastry on a lightly floured surface into two 10 x 10 inch squares and transfer to the baking sheets. Divide the spinach mixture between the pastry squares, leaving a half-inch border. Bake until lightly golden and puffed, about 12 minutes. Then, remove the sheets and crack an egg into each well on both tarts. Continue baking until egg whites are set, 12 more minutes.
These tiny taco tartlets have kid-friendly written all over them. Few will deny that tacos are the best food. Supplement this dinner with some virgin margaritas and maraca-making and you’ll be laughing!
- 30 won ton wrappers or mini phyllo shells
- ¾ cup mayonnaise or Greek yogurt
- 6 Tbsp sour cream
- ¼ cup buttermilk
- 3 Tbsp taco seasoning mix
- 1 Tbsp fresh lime juice
Toppings: grated carrot, shredded lettuce, minced cilantro and minced green pepper.
Heat the oven to 375. Press each wonton sheet into a mini muffin pan and bake for 7 – 9 minutes. If you’re using phyllo shells, place them on an ungreased baking sheet and bake until golden brown, about 10 minutes. Remove and let cool. In a small bowl, mix the mayonnaise or Greek yogurt, sour cream, seasoning mix and lime juice. Spoon the mixture into the shells. Top with garnishes of your choice!