Delicious Tart Recipes

Tomato Tart
2-3 Bushel Boy Tomatoes
1 store bought pie crust
1 egg
1 cup ricotta cheese
1 cup chive cream cheese Recipe HERE
Caramelized Onion Tart 
2 Sheets Puff Pastry
2 pounds Onions, sliced into thicker rings, preferably Vidalia Onions
3 tablespoons Minerva Dairy Unsalted Butter
1 tablespoon Olive Oil Recipe HERE
Sautéed Mushroom and Parmesan Tart
1 tbsp olive oil
2 tbsp butter
454 grams cremini or white button mushrooms two 227 gram containers — washed and thinly sliced
1/2 cup shredded parmesan cheese
a few good pinches of kosher salt
Recipe HERE
Pear, Walnut and Goat Cheese Tart
 2 tablespoons unsalted butter
 2 medium pears, sliced
 1 tablespoon brown sugar (light or dark)
 ½ teaspoon cinnamon
 pinch of nutmeg
Recipe HERE
Goat Cheese and Walnut Tarts
I’ve got a few parties on the calendar this season that include birthdays, brunches and showers, so adding some new appetizer recipes to my repertoire have been on my mind.  I’ve been testing the recipe for these Goat Cheese and Walnut Tarts to have on the menu for all that upcoming spring entertaining!
Recipe HERE
Tomato and Goat Cheese Tarts
1 package (490g/2 sheets) puff pastry, defrosted
Good olive oil
200g thinly sliced onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Salt and freshly ground black pepper
Recipe HERE
Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart
This tart is really fun and a little different than anything I’ve made before. I can’t promise a quick-and-easy dinner with this recipe — beets must be roasted; a tart shell must be baked — but with a little planning, assembly of this tart is quite simple. And it is so worth the effort.
Why are beets, goat cheese and walnuts so good together? And why did I never think to bake them all together in a flaky, buttery shell? Gordon Hamersley recommends serving this tart with a little mixed greens tossed with a bright vinaigrett
Recipe HERE
Cranberry Brie Tart with Pancetta & Thyme
This tart is deceptively easy, thanks in part to the use of frozen puff pastry as the tart crust. The puff pastry is the perfect, flaky vehicle for the tart cranberry sauce and melty, earthy brie. The pancetta adds a little bit of smokiness, and the thyme adds some herby freshness.
The tart comes together super quickly, despite making a super quick cranberry sauce in the process. If you want to skip that step, you can use a cranberry sauce you may already have and add some thyme to it. 
Recipe HERE
Spinach, Brie and Prosciutto Tart with Pecan Crust
 Spinach, Brie and Prosciutto Tart with Pecan Crust!  It’s really easy to prepare and you can pre-bake the crust the day before so you can still sleep-in on the day you want to make the tart.  Plus, you get to relax and dine in at home.  No need to get up early, dress up, fix your hair and get the kids ready…etc.  You can enjoy a lovely brunch in your robe and slippers!
The flavor of the crust was buttery and nutty with a hint of sweetness.  The shallots was mild in onion flavor and complimented well with other ingredients without over powdering other flavors.  The custard was velvety and the salty prosciutto on top added a nice crunch.  The creamy brie on top melted beautifully and added a sophisticated cheese flavor.
Recipe HERE