Tart of the Month Autumn Round Up

It's been a very busy month around here, so I didn't have time to make a new tart in September.  Instead, I thought I'd browse the archives for seasonal Autumn tarts I've made in the past.

There are some real winners here!

This Butternut Squash Tart with Sage, Honey & Chilis is really easy and makes a tasty, fancy appetizer or light lunch.

Stone fruits are still in season here in Ontario, and these Plum Tarts with Honey and Black Pepper are a sweet and sour treat.

This Roasted Vegetable Tarte Tatin takes a little more effort, but it is so beautiful and delicious, it's well worth it. 

I can't get enough butternut squash at this time of year, so here's another Butternut Squash Tart, this time with mushrooms and Gruyere.

Little Beet, Cheddar & Apple Tarts on puff pastry are a simple treat for a savoury dessert or snack.

Tarte flambée, or Flammekueche is similar to pizza and makes a wonderful dinner when nights get cooler.  

Carrots are in season and I love the way this Carrot and Herb Tart uses a variety of coloured carrots with the green of fresh herbs. 

And, finally, it isn't really fall without some pumpkin spice. These Pumpkin Spice Tarts have a gingersnap crust I love. 

Get outside and enjoy the season!  

Tart of the Month - Carrot and Herb Tart

April's tart of the month is not exactly seasonal. Carrots are available year round but at their peak in late summer and fall. But the fresh herbs and ricotta make this tart light and spring-like, and the beautiful, multi-coloured carrots are striking. 

This is one of those incredibly easy puff pastry tarts that can be whipped up in 30 minutes or so. 

This beautiful tart comes from Bon Appetit magazine. Here's what you need:

Tart of the Month - Roasted Vegetable Tarte Tatin

Tarte Tatin is usually dessert.  Fruit, usually apples, is cooked in caramel and baked with pastry on top, then flipped over to serve, with the browned fruit dripping in caramel on top.  This recipe uses root vegetables and savory herbs instead of fruit.  It comes from Bon Appetit magazine and it tastes amazing!  

I even made the pastry from scratch!  And it wasn't hard at all.  I used the food processor and it was a breeze.

This tart is amazing warm from the oven, but it's great at room temperature the next day too.  It would make a fantastic vegetarian main dish.  Here's what you need:

Pork & Noodles in Mushroom Broth

I love noodle soups. In the wintertime, my favourite thing is some Japanese ramen or Vietnamese phở. Noodles and broth with some meat, veggies and spicy flavours make winter easier to bear.

The roasted pork and rice noodles are served in a bowl of mushroom broth with carrots for a warming meal.

Here's what you need for this quick and fabulous soup.

Vietnamese Pork Noodle Salad

I love Vietnamese food. Of course, there's phở, the amazingly rich beef and noodle soup that makes a perfect meal in cool weather. But I also love bún, a pork and noodle salad that combines cool, crisp vegetables, warm protein, chewy noodles and tangy vinegar and lime.  

This recipe is a refreshing take on the traditional Vietnamese dish.  It is very simple and tasty.  It makes a fantastic, fresh dinner and leftovers keep well for lunch the next day!

Here's what you need:

Curried Couscous with Zucchini

It is zucchini time again!  Last year we grew zucchini in our garden.  As we were warned, the harvest was abundant.  We managed to give some away and use the rest up in muffins, pasta and as a side dish.  Also, you can't beat fried zucchini blossoms!

But, because the plant took up so much space in the garden, we didn't grow zucchini this year.  We've got brussels sprouts growing in their place.  So I had to buy some zucchini for this recipe, but it's a great way to use it.  It is delicious warm or at room temperature.  As a side dish or a vegetarian main course.  Colourful, crunchy and tasty.

Here's what you need:  

Baby Turnips with Turnip Greens & Baby Carrots

I'm very pleased with these summer veggies.  Every week I go to the farmers market and grab whatever looks good.  

We've had some tasty veggies this year, but I always keep an eye out for baby turnips because they're so sweet and delicious. 

The baby turnips look exactly like white radishes.  Here they are with some breakfast radishes.

Lentil Salad and Carrot Daikon Salad

I made these two salads to serve with grilled lamb kofta and they were a great match.

The lentil salad is from Epicurious. Here's what you need:

1 cup green or brown lentils
3 tablespoons white wine vinegar
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil
1 large garlic clove
1/2 cup finely chopped fresh mint leaves1/4 pound feta

Spatchcocked Chicken with Roasted Vegetables

I love to roast chicken but I've never used this method before.  To spatchcock means to remove the backbone of the chicken and flatten it for even cooking.  You can grill or roast it and it cooks in less time than a traditional chicken. Mine was also much more juicy and flavourful than the last chicken I roasted, but I can't be certain the method was the reason.  Regardless, it was a rousing success!

I served it with fennel and colourful carrots roasted on the same pan, and some steamed green beans.  

Confetti Lentils

Here's a healthy side dish.  Since I still cant get into eating beans, I like to eat lentils or chickpeas on a regular basis since they're good for you too.

I actually used a bean and lentil blend that's pretty tasty. You'll need:
1 1/4 cups of lentils
2 medium carrots
1 medium celery root
1 medium onion
1 tablespoon olive oil

That's it.  No spices (except some salt) and no other flavours.  But don't worry, it'll work out.

Carrot Orzo

This is one of those recipes I just picked at random to use up what I had in the crisper, but it turned out so amazingly delicious it'll be a staple in our house from now on!

We have some small carrots ready in the garden and I also had these coloured carrots from the market to use. This recipe from Epicurious called for packaged baby carrots but I used these colourful fresh carrots.  You also need orzo, vegetable or chicken broth, garlic, chives and rosemary.  Also parmesan cheese, not shown.  Plus I added some snowpeas from the garden.

Chop the carrots in a food processor into small chunks using the pulse button.

Meanwhile, toast the orzo in some butter and oil.  

Then add the chopped carrots and saute for a few moments.

Then add broth and water for 2 3/4 cups liquid total, plus a minced garlic clove.

Cook uncovered, stirring occasionally, for about 10 minutes until liquid is absorbed.



Add snowpeas and continue to cook for a minute or two.



Meanwhile, chop the chives and rosemary.



Remove orzo from heat and add herbs along with some grated parmesan.



We served this with some barbecued chicken drumsticks and it was a delicious combination.



We loved this side dish and will make it often now that we've tried it. The great thing about this dish is it will be equally tasty in the winter as it is with fresh summer veggies. Try this! You'll love it!

Short & Sweet Sunday - Roasted Baby Carrots

You know those bags of "baby" carrots you buy in the grocery store?  Those are just normal carrots cut up into smaller sizes. They're a great convenience food, but real baby carrots that are actually just picked before they're mature and can have a sweeter, more delicate flavour.  

Roasting the carrots brings out the sweetness.  I don't peel them, I just scrub them well and leave a little green on top.

Chop some rosemary...

And a red onion, and toss with the carrots and some olive oil, salt and pepper on a baking tray.

Roast in a 400 degree oven for about 30 minutes until the carrots are tender.  Toss them around about half way through the roasting time. 

The carrots and onions will caramelize and taste sweet and delicious, with the savory flavour of the rosemary.

I served these with grilled chicken thighs and fresh steamed asparagus for a delicious orange and green meal!