Tarts are your friend

Shannon (best friend/partner in crime) has recently returned to the wonderful world of vegetarianism. I promised her brunch on Saturday and was forced to forego my normal weekend serving of bacon in favor of veggie goodness. When planning the menu, I thought I would make something easy that can serve as lunch, brunch, or dinner for those struggling with little time and excess groceries. My friend, Erin, mentioned that when shopping for one she always ends up with too many extras and is forced to throw food in the trash.. well why not make a tart with it?? Buy some puff pastry (totally a waste of time to make your own) and throw on your extras.. taste amazing and saves doe rae mi ($). Prob solved..

Here is mine..

ARTICHOKE AND TOMATO TART

Ingredients:

• one sheet of frozen puff pastry, thawed
• 1 egg, beaten
• 10 artichoke hearts (fresh or canned)
• 6 vine-ripened tomatoes, sliced
• small package goat cheese, crumbled
• small package feta, crumbled
• three fresh sprigs of thyme
• sprinkle of dried oregano
• kosher salt & pepper

Directions:

• pre-heat oven to 400 F/210 C
• roll out the pastry on a lightly-floured surface until almost twice the size of original sheet.
• cut pastry in half to make two rectangles.
• fold over sides to create an edges
• take a fork and gently poke small holes throughout
• brush egg over the edges to help brown in oven.
• arrange toppings to personal taste/creativity.. don't forget s & p!

Finally, bake for about 20 min. until golden brown... Voila!!

you can also make a......

PESTO, SPINACH, AND GORGONZOLA TART

With this tart follow the same directions with the pastry and baking. Just change the toppings! This one is inspired by the "norfolk special" pizza from Fellinis in Norfolk.. make my day.

Ingredients:

• one sheet frozen puff pastry, thawed
• 1 egg
• a tiny bit of olive oil
• 3 spoonfuls pesto (bought or home-made.. recipe coming in spring!)
• 2 vine-ripened tomatoes, sliced
• two handfuls of baby spinach leaves
• small package of gorgonzola, in crumbles
• kosher salt & pepper

Directions:

• pre-heat oven to 400 F/210 C
• cook spinach with a little bit of olive oil in a pan until wilted.
• roll out pastry on a lightly-floured service to twice the size
• cut pastry in half to make two rectangles
• fold over sides of each rectangle to create edges
• take a fork and gently poke holes throughout
• brush egg over edges to help brown in oven
• arrange toppings!!!
• bake for 20 min. until golden brown.