Swiss chard tart with Fontina Val d’Aosta and pine nuts

It’s a given that Swiss chard is delicious when sautéed; but pair it with the famed Fontina Val d’Aosta from the Italian Alps, and the humble green veggie becomes absolutely delectable.

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Roasted butternut squash tart with Taleggio and walnuts

Made with puff pastry, this tart is a real showpiece, yet it’s incredibly easy to whip up. You can even assemble the tart ahead of time and refrigerate it – when you’re ready to serve it, just pop it in the oven. This makes it an ideal dish for any dinner or cocktail party, leaving you free to focus on pouring drinks or chatting with your guests.

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Pear tart with hazelnut frangipane and cardamom Chantilly

Tarts, whether savory or sweet, are one of my most favorite things to bake. Indeed, crafting tarts is a several-step process that makes me feel like I’m working on an exciting project (which, in my book, definitely makes cooking more fun!). Plus the results are always as gorgeous as they are delectable.

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Blueberry crostata with Tequila
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.

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Corn tarts with smoked Gruyère and cherry tomatoes

Here’s something unique to do with sweet corn: gorgeous, delicate tarts that taste as good as they look!

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