“You can’t depend on your eyes when your imagination is out of focus.”
Sweet & Savoury Tarts, So Many Possible Combinations!
I’m writing this post literally hours prior to sharing it with you this week, which is rather unlike me. The reason for this is all the excitement going on over at Village Living Magazine. As you probably know I’ve been writing for the mag for about a year, mostly about food (what else?) but occasionally I get to do a profile piece which are always so much fun! Much of my writing with VLM can be found under the tab up top “More Food Experiences”
What’s all this excitement about you ask? Well, the publishers have decided to amalgamate two smaller neighbourhood mags into one really big and glossy publication covering all of Midtown Toronto! It’s 48 pages of amazing articles about health and wellness, wealth, food (of course!), restaurants (all of our best and some you may have overlooked!) and parenting. Of the many regular feature contributors I am lucky enough to be one! And for their premiere issue I am writing the cover piece! I’ve done several covers in the past for VLM but this month features not only a super exciting personality but also, well, I’m just a little pre-occupied with crafting the article!
Alright, that’s quite enough exclamation points for the time being I think… let’s talk food shall we.
These sweet or savoury tarts are so easy to whip up and I strongly encourage you to use your imagination and try your own fave flavour combos. I did one with peaches, boozy mascarpone and mint and a second with tomatoes, ricotta and basil because that was what was fresh when I photographed them.
Tomatoes are a great option year-round because oven roasting them gives winter tomatoes some of their flavour back, but do try whatever looks nicest at the time, or whatever flavour you happen to be craving.
There are just so many different possible combinations. Why not try Fig & Goat Cheese or perhaps Apple & Honey Ricotta. You can go to the slightly more pizza style and combine a bit of Prosciutto, Arugula and Buffalo Mozzarella. The combinations are sort of endless really. Finish with a drizzle of really great Extra Virgin Olive Oil or Balsamic and you will have culinary perfection in minutes!
The other cool thing about these is the ease with which they are prepared! I try to always have a package of my Flat Bread Dough in the freezer so that I can whip something like this out in a relatively short period of time. Of course it’s always best if you can let the dough thaw overnight in the fridge but it’s not the end of the world to thaw it more quickly on the counter… if you know (or suspect) that you might have a few hungry mouths to feed at any given time, pop one into the fridge and you’ll be ready to create two perfect tarts in no time.
So when you find yourself a little pre-occupied with stuff and are spending a little less time in the kitchen preparing meals, why not point those who are hungry at all the ingredients and armed with their imagination they can create their own!
Enjoy & Namaste!
- Flat Bread Dough (1 full recipe makes 16 small or 8 large)
- Peaches, tomatoes, or other fruit of choice
- Mascarpone, ricotta or other cheese
- Mint, basil or (you guessed it) any other herb of choice
- S&P to taste
- Preheat oven to 400°
- Roll or pat out dough to desired shape, the less perfect, the more homemade and authentic!
- Add topping with a light hand, the dough is delicate and you don't want it to be all floppy.
- Bake until lightly golden
- Drizzle with a good quality olive oil if more savoury or perhaps a nice balsamic if sweeter
- Allow to cool slightly before slicing and serving.