If learning new recipes isn’t your usual thing, there's a very good chance that you’ll change your mind after picking up some of these delicious tart recipes. Traditionally filled with chocolate or custard and eaten as desserts, tarts can actually make for wholesome savoury options that work as any meal of the day. Give yourself a reason to spend more time in the kitchen and try some of these tasty tart recipes!
How to make pastry from scratch
Before we get started on the recipes, here’s how to make your own pie crust. If it’s too much trouble, skip this step and get a frozen pre-made pie crust from the grocer’s (though it might not taste as good!).
- 200g plain flour
- 1 stick cold unsalted butter, diced
- 1 lightly beaten egg
- A pinch of fine salt
- Sift the flour and the salt together into a bowl and add the butter. Blitz the mixture using a food processor or blend it for a few seconds.
- Add the egg slowly and continue to blitz/blend for a few seconds until the mixture clumps together as a ball.
- Wrap the dough mixture in cling wrap and let it cool in the fridge for half an hour.
Smoked salmon, potato and dill tart
- Pie crust dough
- 1 tbsp butter
- 200g boiled potatoes, chilled and sliced thickly
- 1 thinly sliced brown onion
- Finely chopped dill
- 100g sliced smoked salmon
- 2 eggs
- 200ml heavy cream
- Salt and pepper to taste
- Preheat the oven to 180°C.
- Roll the dough between two sheets of baking paper, fill it into a tart tin and trim the edges. Then chill the dough in the tart tin in the fridge for 15 minutes.
- Line the tart crust with baking paper and fill in with pastry weights (such as rice, dried peas or beans) and bake for about half an hour.
- When the tart is done, it’s now time to prepare the filling. Melt the butter in a small pan. Sauté the onions over medium heat until lightly golden then line them on the base of the tart.
- Arrange the potatoes over the onions and sprinkle the dill, salt and pepper. Add the smoked salmon on top.
- For the final layer, whisk the eggs and cream together and sprinkle salt and pepper before pouring on top of the tart.
- Bake the tart for 30 minutes at 180°C and it’s ready to be served!
French onion tart
- Pie crust dough
- 1 cup shredded gruyere cheese
- 1 ½ teaspoon minced thyme
- 2 teaspoon minced chives
- 1 ¼ pounds sweet onions, peeled and sliced into half-moons
- 1 tablespoon heavy cream
- 3 tablespoon unsalted butter, diced
- 1 tablespoon kosher salt
- Preheat the oven to 400°C and line a sheet pan with baking paper. Roll the dough between two sheets of baking paper lined with flour. Trim the edges and place the dough on the lined sheet pan.
- Populate the dough all over with the cheese, thyme and chives. Then place the onion half-moons onto the dough in diagonal lines and brush lightly with cream.
- Dot the filling with butter and season with salt.
- Bake the tart for 40 minutes and cut into squares before serving.
Asparagus and leek tart
- Pie crust dough
- ½ bunch asparagus
- 1 leek, sliced
- 1 bunch of broccolini, trimmed
- 2 tablespoons olive oil
- 1 cup peas
- 2 cups shredded curly kale leaves
- 2/3 cup heavy cream
- 8 ounces sharp white cheddar
- 3 large eggs
- Salt and pepper
- Preheat the oven to 450°C. Roll out the pie crust dough onto a lightly floured board and transfer the crust to a tart pan, trimming the edges with a knife or folding them over the edges. Bake for 10 minutes and let it cool.
- Reduce the oven's heat setting to 375°C.
- Lightly sauté the asparagus, leek and broccolini for about 5 minutes in a large skillet over medium heat. Season with salt and pepper and fill it into the tart. Add the kale leaves and peas too.
- Whisk the eggs, cream and cheese together in a separate bowl and season with salt and pepper. Pour this on top of the vegetables.
- Bake the whole tart for about 30 minutes.
Making tarts is almost as fun as eating them, though you will have to get your hands a little bit dirty (especially when it comes to making the dough) before things start getting good! Tarts can make for wholesome, filling meals which you can customise to your own liking – think pizzas but with less grease and a more buttery crust!