Autumn Tartlets Three Ways Recipe - Rachael Ray In Season

Autumn Tartlets Three Ways

There are endless ways to top a tart, but here are a few fall combos that Brad Koehler, owner of Windfall Orchard in Vermont, likes best.
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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

simple tartlet pastries

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.