Autumn Tartlets Three Ways
Start Here: Simple Tartlet Pastry Recipe
Brad's light, fluffy pastry makes the perfect base for all sorts of fall flavors. Whip up a batch, then get to topping!
Recipe: Try Brad's Simple Tartlet Pastry Recipe
Top It Off!
Tomato, Basil & Parm
Thinly slice a couple of tomatoes and toss with a little chopped fresh basil. Top each tart with a few tomato slices and some finely grated Parm before baking.
Apple, Bacon & Cheddar
Cook up a couple of slices of bacon; transfer to paper towels. In the same skillet, cook a small sliced apple in the bacon fat with a pinch of salt and sugar until the apple softens, about 2 minutes. Stir in some chopped fresh rosemary. Sprinkle some grated cheddar on the pastry, then top with a few apple slices and a little crumbled bacon before baking.
Eggplant, Herbs & Feta
In a bowl, mix 1 tsp. ground cumin, 1 tsp. ground coriander, 1/2 tsp. salt, and 3 tbsp. EVOO. Slice 1 long, thin eggplant into 1/4-inch-thick rounds; toss in the oil. Arrange on a baking sheet in a single layer. Roast at 425° until golden, about 20 minutes. Top each tart with some eggplant and crumbled feta before baking. Let the tarts cool slightly; top with chopped parsley and mint.
This article originally appeared in our Harvest 2020 issue. Get the magazine here.