Cucina Magia – “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and c
Description: Get baked
There is something about the word ‘tart’ that evokes thoughts of elaborate, complicated food. Innately elegant dining fare, whether savory or sweet, tarts always carry with them a little bit of wow factor. The good news for you and I is that most of the tarts that I make end up being some of the easiest dishes to prepare, making them perfect for entertaining: packing maximum impact with as little work as possible. We all know by now that individually sized food just sets my heart aflutter, so when I first
I followed her recipe carefully, substituting plain goat cheese and tossing in a half a teaspoon of red pepper flakes in with the caramelized onions, for just a little bit of heat. As I was assembling the tarts I remembered that I had some prosciutto di Parma leftover from an event, and I decided what better way to use it than to place a deliciously buttery, salty slice on each of them (atop the caramelized onions, and underneath the goat cheese and tomato); because, after all, what isn’t improved by the
I love the rustic, earthy look of these tarts. They are equally delicious right out of the oven or at room temperature, and can be assembled before your guests arrive and baked off right before serving. The flaky pastry, sweet onions, salty prosciutto, grassy thyme, tangy goat cheese, nutty Parmesan, and juicy tomato are all harmonize together beautifully; and no one has to know that making them requires little more than caramelizing some onions. Serve it with a simple green salad and you have the making
Cucina Magia – “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and c