Simple, Stylish, Sweet and Savory Tarts

Let your imagination run wild with a variety of toppings for these Sweet and Savory Tarts.

Store bought Puff Pastry bakes up perfectly every time and serves as a buttery, flaky base.

Just in time for Mother's Day - surprise her with an assortment of tarts built with her favorite flavors.

I put together these 3 tarts with simple ingredients we had at home.  They are not only Deliciously Stylish, they are also simple to prepare and are impressive when served up.

Caprese, Nutella and Berry, Mushroom and Shallot Tarts

Caprese Tart:

Ingredients:

1/3 sheet of de-frosted Puff Pastry
1/2 cup chopped Cherry Tomato
2 tablespoons Pesto (Basil or Sundried Tomato)
2 tablespoons chopped Sundried Tomato
2 tablespoons chopped Fresh Basil
1/4 cup Parmesan Shards or Shavings
Salt and Pepper to taste

Directions:

1. Thaw Puff Pastry according to package directions
2. Cut into thirds
3. On one third - spread on 2 tablespoons of your favorite Pesto leaving a little border on all sides
4. Top with chopped Sundried Tomato
5. Bake at 400 degrees for 18-22 minutes (You want the tart to puff up and be golden brown on the edges.  Check under the tart to make sure it is cooked all the way through)
6. Once baked and slightly cooled, top with Cherry Tomatoes, Fresh Basil and Parmesan Shavings
7. Sprinkle the tart with freshly ground Black Pepper and Sea Salt to taste


Mushroom and Shallot Tart:

Ingredients:

1/3 sheet of de-frosted Puff Pastry
2 cups chopped Mushrooms (Portobello, White Button, Mini - Bella - choose your favorite) 
1/3 cup chopped Shallots (can also substitute with Onions)
1/4 cup crumbled Feta or Goat Cheese
1/4 teaspoon dried Basil
1/4 teaspoon dried Oregano 
3 tablespoons Olive Oil
Pinch of Sugar
Salt, Pepper and Red Pepper to taste

Optional: top with dry roasted Pine Nuts (not pictured above)


Directions:

1. Thaw Puff Pastry according to package directions
2. Cut into thirds
3. Chop Mushrooms into thin slices.  Sauté in 1-2 tablespoons Olive Oil until just tender.  Add basil, oregano, salt and pepper to taste.  
*Thara's tip - don't salt mushrooms until fully cooked - or they will release all their moisture before getting browned and they will steam in the liquid instead
4. Thinly slice shallots and sauté in 1 tablespoon of Olive Oil.  Add salt, pepper and a pinch of sugar and cook until golden brown, stirring occasionally
5. Top Puff Pastry with a base of mushrooms leaving a little border all around
6. Evenly distribute Shallots on top of mushrooms
7. Sprinkle Feta Cheese over the top of the Tart 
8. Bake at 400 degrees for 18-22 minutes (You want the tart to puff up and be golden brown on the edges.  Check under the tart to make sure it is cooked all the way through)


Nutella and Berry Tart

Ingredients:

1/3 sheet of de-frosted Puff Pastry
1/3-1/2 cup Nutella (depends on how much you love Nutella!)
Sliced Strawberries
Blueberries
Raspberries
Confectioners Sugar


Directions:

1. Thaw Puff Pastry according to package directions
2. Cut into thirds
3. On one third - spread Nutella leaving a small border all around
4. Arrange Sliced Strawberries over Nutella
5. Bake at 400 degrees for 18-22 minutes (You want the tart to puff up and be golden brown on the edges.  Check under the tart to make sure it is cooked all the way through)
Note: Strawberries will give off juice - use a paper towel to lightly pat the berries so that your tart isn't soggy
6. Arrange Raspberries and Blueberries on top of Tart
7. Lightly dust with Confectioners Sugar


Happy Cooking and Happy Styling!