- Apple, Caramelized Onion, Gruyere Tart
- Lobster Tart
- Asparagus, Leek Tart
- Zucchini, Tomato, Onion Tart
- Sun Dried Tomato Tart
The grocery only had 2 sheets of puff pastry left, so I had to stretch it along with the pie dough I threw together and the puff pastry shells.
The apple, caramelized onion, Gruyere tart, was delicious. I caramelized the onions in a saute pan, sliced granny smith apples into thin slices. Then I arranged the apple slices, topped with onions, the shredded Gruyere.
For the lobster tart, I used the puff pastry shells, and added filled with a mixture of egg, imitation lobster chunks, salt, pepper, and onion, then baked. The batter was a little thin, so a lot leaked out of the bottoms of the shells, but it still worked.
For the next one, I sauteed asparagus and leeks and spread them over puff pastry with Fontina cheese, then baked
The following tart, I sliced the zucchini, diced the tomato and onion and spread it over a pie crust with olive oil, garlic, salt and pepper. I wrapped it up like a torte, and baked it.
For the rest of the shells, I filled with a sundried tomato, onion, oregano, garlic, basil and egg mixture. They didn’t leak a much out of the bottom.