With summer just around the corner, savory tarts are still the perfect solution to take on a picnic, for an aperitif invitation, to the office during the day, or when you're teleworking. The advantage of this dish is that it can last for several meals, obviously depending on the number of people. Also, savory tarts generally freeze very well, simply cut into pieces, and save the day more than once when we are too lazy to cook during the week.
Which savory tart to choose?
In terms of taste, good luck with this dish, you can make everything: from tomato tart to quiche, including a roasted vegetable-cheese mixture. Dough – homemade or not –, a filling – vegetables, cheese, fish, meat –, grated cheese before cooking or even aromatic herbs on top or shavings of parmesan, it doesn’t matter the preparation as long as there is with gluttony.
This type of dish is also ideal for disposing of leftovers. An end to pesto? We spread it on its base of dough. Three artichoke hearts just waiting for us will work wonders, simply cut into strips and integrated into the appliance. A few radishes that look dull? We immerse them for 1 or 2 hours in iced water before cutting them finely into brunoise. We then distribute them on top of the cooked pie to play on hot-cold, cooked-raw.
To follow, 3 perfect recipes!
Recipe no. 1: Giant pissaladiere
The classic recipe, star of the summer.
How do we do ? In a bowl, mix 1 sachet of dry baker's yeast with 17 cl of water at room temperature before leaving to rest for 10 minutes. In a salad bowl or the bowl of a food processor, pour 300 g of T55 flour, make a well, then add 1 tbsp. teaspoon of salt, 1 tsp. oregano and 2 tbsp. tablespoon of olive oil, then the diluted yeast. We knead until the dough is homogeneous, then we form a ball. Place it in an oiled salad bowl and leave to rest for 1 hour, covered.
For the garnish, cut 1 kg of yellow onions into thin strips. In a frying pan, let the onions stew over low heat for 30 minutes with 2 tbsp. tablespoons of olive oil, 2 sprigs of fresh thyme, 2 sprigs of fresh oregano and 2 tbsp. tablespoon of maple syrup. At the end of cooking, add pepper to the mill.
We degas the dough and spread it with a rolling pin on a sheet of floured parchment paper, placed on a baking tray. We garnish the dough with the onions, 20 anchovies in oil and 20 black olives. Bake for 25 minutes at 200°C. Serve warm with 2 handfuls of washed rocket leaves.
For 8 people
Discover the recipe for giant Pissaladière
Recipe no. 2: Zucchini and burrata tart
To change gratin or pan-fried zucchini!
How do we do ? Cut long strips of 3 yellow and green zucchini using a vegetable peeler. We remove 2 branches of basil. Place 1 square or rectangular puff pastry on a baking sheet covered with parchment paper. Spread 1 pot of pesto on top in a thin layer, leaving a 2 cm border. We distribute the zucchini. Beat 1 egg yolk and brush it around the edge of the dough. Add salt and pepper before baking for 20 minutes at 180°C. Brown 25 g of pine nuts in a frying pan. Once the tart is cooked, add the pieces of 1 burrata, the pine nuts, 25 g of arugula, the basil leaves and 100 g of parmesan shavings. Drizzle with a drizzle of white truffle oil and the zest of 1 organic lemon and serve.
For 6 persons
Discover the recipe for Zucchini and Burrata Tart
© Céline de Cérou
Recipe no. 3: Tomato, shallot, balsamic tart
Tarte tatin, in a sweet and savory version thanks to cherry tomatoes and reduced balsamic vinegar.
How do we do ? Cut 250 g of cherry or pigeon heart tomatoes in half and 4 peeled shallots. We brown them for 15 minutes in a pan with 3 tbsp. tablespoons of extra-virgin olive oil and a few thyme leaves. Add salt and pepper then set aside on a sheet of absorbent paper. Pour 4.5 cl of quality balsamic vinegar and 1 tbsp. teaspoon of powdered sugar in a saucepan. Boil until a syrupy consistency is obtained (approximately 2 minutes). Moisten a round mold of approximately 23 cm in diameter, then pour the balsamic vinegar, shallots and tomatoes, rounded side up. Cover the preparation with 1 puff pastry, prick the dough with a fork and tuck in the edges. Bake at 180°C for around 30 minutes. Remove the mold from the oven and wait 10 minutes. Use the tip of a knife to loosen the edge of the dough. We turn the tart onto a plate and decorate with basil.
For 4 people
Discover the recipe for Tomato, shallot and balsamic tart
