Savory Summer Tarts
I firmly stand by the notion that not all pastries need to be sweet. I am guilty of overlooking such savory beauties from time to time and could always use a reminder that not all baked goods need to be sugar-clad to be delicious. With the amount of baking I do, it is nice (for my palette and waist-line) to switch it up. While the majority of the items that come out of my oven are sweet, they rarely serve as a proper meal. I do love the idea of dessert for every meal, but it probably is not very realistic. Seasonal vegetables and herbs provide tons of flavour and create equally delicious dishes, especially when paired with flakey, buttery crusts. So, if you want to increase your baking game but are running out of hours of the day where eating sweets is deemed acceptable, then try out some savory pastries that can be enjoyed at any meal.
Last weekend, I hosted a casual yet intimate dinner party out on our patio. I wanted to utilize all of the abundance of summer produce and make veggies the stars of my dishes. I decided to use vine-ripe tomatoes and organic zucchini (the epitome of summer vegetables) and turn them both into super-flavorful, sumer tarts. They were easy to prepare, were a little unexpected, and packed a big punch of fresh flavour - all things I look for when creating a dinner party menu.
Flakey Tomato Tart with garlic, oregano, and parmesan:
1 sheet puff pastry, thawed 1 large garlic clove, minced into a paste good olive oil 3-4 ripe tomatoes, sliced salt + pepper fresh oregano parmesan for grating
Pre-heat oven to 375 degrees. Line a baking sheet with parchment.
Place the puff pastry sheet on top of the parchment. Score the inside of the puff pastry, about 1/2" in from the edges, with a paring knife - keeping carful not to cut all the way through. Prick the inside portion (all over) with the tines of a fork.
Mince the garlic. Sprinkle with a bit of salt and smear it against a cutting board with the side of the blade of a knife to make a paste. Mix with a few tablespoons olive oil and brush in the inside surface of the pastry dough.
In a single layer, arrange the tomato slices. Sprinkle with salt and pepper. Drizzle with a touch more olive oil.
Bake for about 25-30 minutes, or until puffed and golden.
Sprinkles with fresh oregano and grated parmesan before serving.
Zucchini Galette with herby cream cheese and fresh dill
1 pie crust 1/4 cup cream cheese, softened salt + pepper 2 teaspoons chopped fresh herbs, of your choice 2-3 zucchinis, sliced on the bias, 1/4" thick good olive oil 1 egg yolk + splash milk more herbs (I used fresh dill) for garnishing
Preheat oven to 350 degrees. Line a baking sheet with parchment.
Roll out pie crust to about 12" in diameter and place on top of the parchment.
Mix together the cream cheese and chopped herbs. Add salt and pepper to taste.
Spread on the cream cheese mix, leaving a 1" boarder around the edge.
Starting from the outside, fan out the zucchini slices in concentric circles, ending in the middle. The slices should overlap slightly between the rows.
Drizzle the top with olive oil, salt, and pepper.
Fold up the edges of the pie dough around the zucchini and press to seal.
Mix the egg yolk and milk together. Brush on the folded portion of the pie dough.
Bake for 25-30 minutes, or until golden.
Sprinkle with fresh herbs before serving.
In trying to make things even easier for myself, I used my secret ingredients, Cascade Platinum, when it came to clean-up. I partnered up with My Cascade to create a sparkling clean dinner party, and let me tell you, this stuff really works. Don't make things more difficult than they need to be - make some simple, savory summer tarts and use some Cascade Platinum. Instant dinner party success! You're welcome!
Disclosure: this post is in partnership with Cascade. All opinions are my own. Thank you for supporting the brands that keep Style Sweet CA running.