Savory Summer Tarts

Savory Summer tart: Heirloom Tomatoes

Do you find yourself overrun with garden bounty at this time of year?  Are you up to your ears in onions, beans, tomatoes, squash of all kinds (giant zucchini baseball bats anyone?) and just trying to figure out what to do with some of it?

Savory Summer Tarts: ZucchiniWhen you’ve exhausted the pickle/quick bread/jam/freezer methods, start making my Savory Summer Tarts – they’re ridiculously easy and you can put virtually anything on them which is a great way to use up those stray veggies…

Savory Summer Tarts

Ingredients

  • 1 Puff pastry sheet (rolled out just a bit)
  • Sliced garden veggies (slice them thin) (tomatoes, squash, onions etc. Whatever you have in abundance)
  • 2 Tbspns Dijon mustard
  • 4 oz. Goat cheese
  • Black pepper (freshly ground)

Directions

Lightly roll the pastry out and place on a baking sheet.
Brush the base of the pastry with the dijon mustard, leaving a small edge around the perimeter.
Layer your sliced veggies on the mustard.
Evenly sprinkle with the goat cheese and black pepper.
Bake at 400 degrees until puffed and golden.

My sister-in-law introduced me to a version of this tart several years ago.  I think she used swiss as her cheese… use whatever you have on hand and need to use up.  And thanks to the miracle of puff pastry in the freezer – it’s amazingly fast!  LOVE!

Savory Summer Tarts

So what do you do with all your extra garden bounty?  I’m going to try a chocolate chip zucchini cake with one of my baseball bat sized squash.  Looks like a great recipe!

Hope you have a wonderful weekend and have some time to relax and do something you love.  I can’t even believe that next weekend is Labor Day.  It’s gone so quicky!

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Comments

  1. That looks fabulous! I will definitely try it. I’ve been making apple tarts with a home made pastry made with both butter and sharp cheddar cheese, with a little chipotle sprinkled in for a kick. I use thinly sliced apple wedges which have been tossed with honey, pie spices, and a little fresh lemon juice. Then Honey drizzled over all, another sprinkle of cinnamon, and into the oven! I lay the pastry on a baking sheet, arrange the fruit, and then fold the edges up and over the outer edges. We are completely enjoying the summer bounty this season! Best wishes, WG

    • Thanks so much for taking the time to comment! and that sounds absolutely delicious! I like the chipolte addition as well. Love a little spice! I’ll have to try it this fall, we still don’t have any local apples but I’m waiting expectantly. One of my favorite fruits.

      Caroline

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