Bruschetta Chicken Pesto Tart

I am on a pesto kick this week and up next is a puff pastry tart using the amazing flavour combination of chicken, pesto and plenty of melted cheese! I have been having fun with puff pastry tarts ever since I discovered them a few years ago and it's no wonder given how quick and easy they are to make! You pretty much just need to roll out the puff pastry, top it with either sweet or savoury toppings and bake it until golden brown; all said and done you can have a nice light and tasty meal ready in less than 30 minutes! This tart with it's homemade basil pesto, chicken and mozzarella topping is no different and it is perfect for busy summer days. Although a chicken and pesto tart would be great just all by itself, I like to top it with a juicy ripe tomato bruschetta where the tomatoes are 'marinated' in a touch of balsamic vinegar and this topping along with some fresh basil adds a fabulous freshness to the tart! What a great way to enjoy the fresh summer basil and tomatoes!

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Green Bean, Mushroom and Caramelized Onion Tart

Simple sauteed green beans, mushrooms and onions has to be one of my favourite side dishes but it is always nice to change things up and to use that fabulous combo in other dishes! I recently came across the idea of using the combo in a green bean and mushroom tart on A Spicy Persective and of course I just had to try it. I have been enjoying the ease and simplicity of puff pastry tarts for a while now and you really cannot get much easier that rolling out some puff pastry, topping it with your favourite toppings and baking it for a few minutes in the oven! For this particular tart we are topping it with blanched green beans and caramelized mushrooms and onions. Of course it is always nice to have something on your tart to hep the other ingredients stick to it as you eat and some blue cheese works wonderfully well with green beans and mushrooms on this tart!

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Tomato Tatin

One of my favourite things about summer is all of the fresh local produce at the farmers market, so I tend to head down every Saturday morning. The market starts out slowly in the spring, with asparagus and then strawberries. By July, things pick up, with a flurry of new things every week.

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Wild Leek and Double Smoked Bacon Tart

Throughout the winter I have been heading down to the local farmers market every weekend even though the only things that they have had for a long time is apples, pears and a few heartier vegetables that had survived the long cold days and this week I came across something that I have been looking forward to for a while, the wild leeks. Wild leaks, aka ramps, have a garlicky aroma and an onion-y flavour and around here they are one of the first signs spring produce and the promise of things to come. As soon as I had finished picking up a bunch of the wild leeks I was off to the butchers and then on to the cheese monger to pick up the few ingredients to make this wild leek and double smoked bacon tart that I had had on my mind for weeks on end. This tart is a spring inspired version of the ham and leek tart and it is just as easy to make! You simply cook the bacon, saute the whites of the wild leeks in some of the grease, mix the both up with the greens of the wild leeks, along with some eggs, cream and cheese, pour it into an all butter pie crust and bake it until lightly golden brown.

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