Super Cheesy Veggie Tarts

Super Cheesy Veggie Tarts

by | Dec 3, 2020 | Cheese, Dinner Archive, Quiche|Pie

Super Cheesy Veggie Tarts

Servings

4

Ready In:

40 minutes

Good For:

dinner

 

About this Recipe

By: Morgana Jane

Savory tarts – I love them! They are quick and easy and you can literally top them with whatever you like! Add a salad on the side and you have a delicious dinner in less than 40 minutes and clean-up is a breeze! 

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Ingredients

  • 2 frozen pie shells

  • 1 lb mozzarella cheese, grated

  • 2 tbsp tomato sauce (or pesto)

  • 1 onion, thinly sliced

  • ½ lb mushrooms, sliced

  • 1 small crown broccoli, cut into small florets

  • 12 sundried tomatoes, in thin slices

  • Small jar artichoke hearts, cut in half

  • Salt & Pepper

  • Garlic granules

  • Chili flakes (optional)

  • Dry basil (optional)

  • Butter to sauté

  • 4 c salad greens

  • Olive oil & Balsamic to dress salads

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Lotsa Mozza!

We topped up with sundried tomatoes, artichokes, mushrooms, sautéed onions, garlic, and broccoli, and a TON of mozza! 

Cheesy deliciousness going on here, and you can modify yours any way you like – Veggie Tarts are a no rules sort of thing…

Step by Step Instructions

Step 1

Line two baking sheets with parchment and place the pie shells on the baking sheets to thaw for 10 minutes.

While the shells are thawing sauté the onions and mushrooms in a bit of butter over medium heat until the onions are golden – season generously with salt, pepper, and garlic granules. When the onions and mushrooms are almost done add the broccoli and sauté for a few minutes, until bright green.

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Step 2

Set the oven to 375° and pinch the sides of the pie shells down to create flat tart bases. If the edges have become crumbly, wet your fingers a bit and press them back together. Spread a tablespoon or so of tomato sauce over each tart and scatter a bit of the mozzarella over the sauce.

Step 3

When the onions, mushrooms, and broccoli are done, share them over the two tarts. Scatter the sundried tomatoes and artichoke hearts over top and sprinkle each tart generously with salt, pepper, and garlic granules.

Scatter the remaining mozzarella between the two tarts then sprinkle a pinch of basil and chili flakes over the cheese then pop the pans into the oven for 15 – 20 minutes, until the cheese is golden brown.

Step 4

When the tarts are done share the salad greens and onion slivers over 4 plates and drizzle with a little olive oil and balsamic. Cut the tarts into slices and serve beside the salads, then sit down and enjoy the cheesy deliciousness that you have created for dinner!

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Savory Pesto Chickpea Tarts

Savory Pesto Chickpea Tarts

by | Oct 16, 2020 | Dinner Archive, Poultry, Quiche|Pie

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Savory Pesto Chickpea Tart

Ingredients

  • 2 frozen pie crusts

  • 1 tin (398ml) chickpeas, rinsed and drained

  • 6 tbsp basil pesto

  • 1 onion, chopped

  • 1/3 c sundried tomatoes (packed in oil is best), drained and sliced

  • 1 c mozzarella, grated

  • 1 tsp garlic granules

  • ½ tsp salt

  • 10 cracks fresh black pepper

  • Drizzle of chili oil (optional) to garnish

  • 6 fresh basil leaves, chiffonade, to garnish

    Salad

  • 4 c salad greens
  • 1/2 c cherry tomatoes, halved
  • 1/3 English cucumber, chopped
  • 1/4 onion, cut into slivers
  • drizzle of olive oil and apple cider to dress the salads

Step by Step Instructions

Step 1

Take the pie crusts out of the package, remove them from the aluminum tins, and place each crust on a parchment lined baking sheet.

Let them sit for 10 to 15 minutes until they thaw and the dough is pliable.

Step 2

Set the oven to 400°.

While the pie crusts are thawing sauté the onions in a bit of butter over medium heat until they begin to brown.

Add the chickpeas garlic granules, salt and pepper, sauté for 5 minutes then set aside.

Step 3

When the pie crusts have thawed press the edges out a bit and down and over to create a bit of a lip so that they are more or less flat with a ridge around the edge.

Spread 3 tbsp of basil pesto evenly over each crust.

Step 4

Share the chickpea mixture over each crust in a single layer, scatter half of the mozzarella over each crust then scatter the sundried tomatoes on top. Pop the tarts into the oven for 10 minutes at 400°, then lower the heat to 350° for a further 8 to 10 minutes, until the edges of the tarts are golden brown.

Step 5

When the tarts are golden brown remove them from the oven. Share the salad greens to one side of each of 4 plates. Scatter the tomatoes, cucumber, and onion over the greens, then drizzle with oil and vinegar.

Slice the tarts into 8ths, the serve the slices beside the salad, then sit down and enjoy the delicious flavors of the fabulous, meatless dinner that you just created!

Bacon Leek Mozzarella & Sundried Tomato Quiche with Roasted Potato Scallops & Kale Salad

Bacon Leek Mozzarella & Sundried Tomato Quiche with Roasted Potato Scallops & Kale Salad

by | Oct 15, 2020 | Dinner Archive, Eggs, Pork, Quiche|Pie

Servings

Four

Ready In:

About 1 hour

Good For:

Dinner

Bacon Leek Sundried Tomato & Mozzarella Crustless
Quiche with Roasted Potato Scallops & Kale Salad

Ingredients
  • 8 eggs
  • 6 pieces thick cut bacon, cut into bits
  • 1 onion, chopped
  • 1 leek (including the green ends) chopped
  • 10 pieces sundried tomato, sliced
  • 1 c mozzarella, grated
  • ½ c milk or cream
  • ½ tsp salt
  • 10 cracks black pepper

    Potatoes

  • 2 large potatoes, thinly sliced into rounds
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granules
  • ¼ c Parmesan, grated

    Salad

  • 8 leaves flat kale, chopped
  • ¼ onion, sliced into slivers
  • 1 apple
  • ¼ c olive oil
  • Juice of half a lime
  • 1 tsp maple syrup
  • ½ tsp salt
  • 10 cracks fresh pepper

Step by Step Instructions
Step 1

Place the potato slices into a bowl, drizzle with olive oil, sprinkle with salt, pepper, garlic granules and grated Parmesan and toss to coat evenly. Place the potato slices on a parchment lined baking sheet in a single layer. Avoid too much overlapping if possible but a little bit is fine. Set aside.
Step 2

Cook the bacon bits in a heavy skillet over medium heat until they are a bit crispy then remove from the pan and set aside. In the same pan sauté the onions and leeks until the onions are beginning to brown then set aside.

Step 3

Set the oven to 350° and grease a pie plate with a bit of olive oil.

Crack the eggs into a large bowl and whisk in the cream/milk, salt, pepper, half of the sundried tomatoes and half the cheese. When the onions, leeks, and bacon have cooled a bit stir them into the egg mixture then pour the mixture into the pie plate and pop it into the oven along with the potatoes, side by side and set a timer for 15 minutes .

Step 4

When the timer goes off remove the quiche from the oven, sprinkle the remaining cheese and scatter the remaining sundried tomatoes on top, then return it to the oven for a further 30 minutes.

Step 5

While the quiche and potatoes are in the oven, prepare the salad. Place the chopped kale into a large bowl along with the slivered onions and chopped apple. Drizzle the olive oil, lime juice, and maple syrup overtop, then sprinkle with salt and pepper and toss until everything is evenly coated. Pop the salad into the fridge until the quiche and potatoes are ready.

Step 6

When everything is done in the oven (the quiche is golden brown and set in the middle, and the potatoes are golden), place a serving of kale salad on each of 4 plates and share the potato scallops beside the salads. Cut the quiche and place a serving on each plate, then sit down and enjoy the delightful combination of flavors of the fantastic dinner you have made.

Pork Pie

Pork Pie

by | Oct 2, 2020 | Dinner Archive, Pork, Quiche|Pie

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Pork Pie

Ingredients
  • 1 lb ground or cubed pork
  • 1 medium onion
  • 3 carrots
  • 2 celery sticks
  • ½ cup cherry or grape tomatoes
  • ½ c frozen corn (fresh if it’s available!)
  • ½ c frozen peas
  • 2 oz red wine
  • 2 tsp garlic granules, divided
  • 2 tsp fennel seeds
  • Salt & Pepper to taste
  • Butter for sauté
  • 6 medium potatoes, peeled and cubed
  • Cream and Butter for Garlic Mashed Potatoes
  • 1/2 lb grated mozzarella cheese (optional)

Step by Step Instructions
Step 1

Pre heat oven to 400°.

Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.

Step 2

When potatoes are done, mash and whip them (hand mixer or stand mixer does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.

Step 3

Transfer vegetables and meat into a baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.

Step 4

When the pie is done in the oven let it rest for 5 minutes before cutting into it, then cut, serve, and enjoy this delightful, comforting dinner!

Fennel Sausage, Pesto, and Plum Tarts

Fennel Sausage, Pesto, and Plum Tarts

by | Sep 25, 2020 | Quiche|Pie, Dinner Archive

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Fennel Sausage, Pesto, and Plum Tart

Ingredients

  • 2 frozen pie shells

  • 2 fennel sausages (pork, chicken, beef –
    your call!)

  • 4 plums, sliced into 6ths

  • 1 onion, cubed

  • ½ loose c baby spinach

  • 4 tbsp basil pesto

  • Sprinkle of salt & pepper

  • 1 c mozzarella, grated

    Salad

  • 4 c baby spinach

  • 1 small fennel bulb, thinly sliced

  • ½ c cherry tomatoes, halved

  • 1/3 English cucumber, chopped

  • Drizzle of olive oil

  • Drizzle of balsamic vinegar

So, I went to the store to buy mozzarella and came home with coffee filters! In the photos I have used Asiago cheese (because that’s what was in the fridge!), but mozzarella would have been much better. Go for mozzarella!

Step by Step Instructions
Step 1

In a large heavy skillet sauté onions in a tsp of butter until they are translucent and beginning to brown. Remove them to a plate when they are done. Cook the sausages alongside the onions until they are cooked through – about 15 minutes depending on the size of the sausages.

Step 2

Set oven to 400°

While the sausages are cooking take the pie crusts out of the package, remove them from the aluminum tins, and place each crust on a parchment lined baking sheet. Let them sit for 10 to 15 minutes until they thaw and the dough is pliable.

Step 3

When the pie crusts have thawed press the edges out a bit and down and over to create a bit of a lip so that they are more or less flat with a ridge around the edge.

When the sausages are done let them cool a minute then cut them into thin rounds and set aside.

Step 4

Spread half of the pesto over each pie shell and share the sautéed onions overtop. Arrange the sausage rounds on top of the onions (1 sausage per crust), then scatter a little mozzarella overtop of the sausage – just a bit of cheese here. Reserve most of the mozzarella for the top of the tarts.

Next scatter a few leaves of baby spinach over each tart, and then place the plums on top of the spinach. Sprinkle each tart with a little salt and pepper then share the rest of the grated mozzarella on top.

Step 5

Pop the tarts into the oven side by side for 10 minutes at 400° then lower the heat to 350° for a further 8 minutes or so until the edges of the tart and the cheese are golden brown. Keep a close eye on the tarts during their last minutes in the oven so that they don’t burn.  When the tarts are done remove them from the oven and let them rest for 5 minutes before cutting into them.

Step 6

While the tarts are in the oven put your salad together. Place all salad ingredients into a bowl along with a drizzle of olive oil and balsamic. Toss well and serve your salad over 4 plates. After the tarts have rested cut them into quarters or sixths. Share the slices beside the salad then sit down and enjoy this tasty treat of a dinner!

Beef, Onion, & Basil Galette

Beef, Onion, & Basil Galette

by | Sep 3, 2020 | Beef, Dinner Archive, Quiche|Pie

Servings

Four

Ready In:

Less than an hour

Good For:

Dinner

Beef, Onion, & Basil Galette

Ingredients

  • 2 frozen pie shells

  • 1 lb beef ( stir-fry strips or ground beef)

  • 1 onion, thinly sliced

  • 1 tsp garlic granules

  • Salt & pepper to taste

  • 2 generous tbsp basil pesto (more if you like!)

  • ¾ c fresh grated mozzarella cheese

  • ¼ c fresh grated Asiago cheese

  • ½ c cherry tomatoes, cut into little wheels

  • 10 leaves fresh basil, chiffonade

    Salad

  • 4 c salad greens

  • 1/3 English cucumber, cubed

  • ½ small onion, thinly sliced

  • ½ c cherry tomatoes, halved

  • Olive oil & Balsamic to dress salad

Step by Step Instructions

Step 1

Remove the pies shell from the freezer, take them out of their metal pans and place them on parchment lined baking sheets to let them thaw.

Add a bit of butter to a heavy skillet and sauté the onions until they are golden, about 10 minutes, then remove them from the pan and set aside. Brown the beef in the same pan with salt, pepper, and garlic granules for about 3 minutes – no need to cook it meat through.

Step 2

Set the oven to 400°.

Add a generous tbsp of basil pesto to the bottom of each pie shell, being mindful of the edges as they will be folded over and can be delicate once the shells are thawed. Spread the pesto evenly over the bottom of each shell then scatter the onions over the pesto and the beef over the onions, sharing both evenly over each pie shell.

Step 3

Share the mozzarella evenly over the beef, then scatter the tomatoes, fresh basil, and Asiago over the mozzarella. Sprinkle each galette with salt and pepper and pop them into the oven side by side for 10 minutes at 400°then lower the heat to 350°and bake for a further 20 minutes or so, until the edges of the crusts are golden and flaky and the cheese is melted and golden brown.

Step 4

When the galettes are done remove them from the oven and let them rest for 5 minutes before cutting into them. While they are resting share the salad greens over 4 plates, top them with tomatoes, onions, and cucumber, then drizzle with oil and vinegar.

Step 5

Use a sharp knife to cut the galettes into quarters, serve the galette alongside the salads and then sit down and enjoy your delicious creation!

Chicken Bacon & Leek Tarts

Chicken Bacon & Leek Tarts

by | Aug 14, 2020 | Quiche|Pie, Dinner Archive, Pork, Poultry

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Chicken Bacon & Leek Tarts

Ingredients

  • 2 frozen pie shells

  • 2 generous tbsp basil or sundried tomato pesto

  • ½ tsp salt

  • 15 cracks fresh black pepper

  • 1 tsp garlic granules

  • 4 boneless, skinless chicken thighs, cubed

  • 2 slices thick cut bacon, sliced into bits

  • 1 onion, cubed

  • 1 large leek, the white part sliced into about 12 rounds, the green ends sliced

  • ½ c cherry tomatoes, halved

  • 1 c grated mozzarella

    Salad

  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • ¼ onion, thinly sliced

  • Fresh grated Parmesan to garnish

    Dressing

  • 1/3 c olive oil

  •  3 tbsp balsamic vinegar

  • ½ tsp garlic granules

  • 1/8 tsp salt

  • 5 cracks fresh black pepper

You will notice that I used bocconcini pearls when I created this recipe – they were good, but I think mozzarella would have been much better so this recipe calls for mozzarella! 

Step by Step Instructions
Step 1

Take pie shells out of their pans, place them on parchment lined baking sheets and let them thaw.

If you have time to spare you can brown the leeks, if not, skip this step as it will add about 10 minutes to the prep time.

Melt a tsp of butter in a heavy skillet over medium heat. When the pan is hot place the leek rounds into the pan and brown them on both sides until they are golden (about 5 minutes per side) being careful to keep them in tact when you turn them over.  When they are golden on both sides carefully remove them to a plate and set aside.
Step 2

Add the bacon bits to the same pan and sauté until they are about half cooked, then add the cubed chicken, salt, pepper, garlic, onions, cherry tomatoes, and leek greens (and whites if you didn’t brown them initially) and sauté until the chicken is cooked through. While the chicken is cooking set the oven to 400°.

Step 3

The pie shells should be soft enough to work with at this point.

Gently flatten the shells with your hands and pinch the edges up to form a bit of a lip. If the edges of the pie shell have become a bit dry, dampen your fingers a little while you work the edges into a lip.

Step 4

Place a tablespoon (more if you like!) of pesto (basil or sundried tomato – your choice!) into the center of each shell and use a pastry brush to spread the pesto evenly over the pie shells.

When the chicken is cooked through share the chicken mixture evenly over the two pie shells keeping the filling scant near the edges and more plentiful near the center.  Share the grated mozzarella over each tart and if you chose to brown the leeks place them on top of the mozzarella. 

Step 5

Pop the pans into the oven at 400°, side by side, and set a timer for 10 minutes. After 10 minutes turn the heat down to 350° and bake a further 5 to 7 minutes until the crust and cheese are golden in color.

While the tarts are in the oven make your dressing and salad. Place all dressing ingredients into a small jar with a tight fitting lid. Shake it up to combine and set aside.

Toss all salad ingredients (except the dressing) in a large bowl and set aside until the tarts are ready.

Step 6

When the tarts are done give the dressing a good shake then dress the salad, toss well, and share the salad over four plates. Sprinkle each salad with fresh grated Parmesan, cut the tarts into quarters and serve two slices to each plate, then sit down and enjoy these slices of pure comfort!

Savory Tomato, Mozzarella, & Sausage Tarts

Savory Tomato, Mozzarella, & Sausage Tarts

by | Aug 6, 2020 | Quiche|Pie, Dinner Archive

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Savory Tomato, Mozzarella, & Sausage Tarts

Ingredients

  • 2 frozen pie crusts

  • 2 fancy sausages (such as pork fennel or chicken herb), roasted and cut into thin rounds

  • 2 medium ripe tomatoes, very thinly sliced

  • 6 basil leaves, chiffonade

  • 2 heaping cups grated mozzarella

  • Salt and pepper

  • 2 x pinches of dry oregano

  • 2 x pinches of dry basil

    Salad

  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • 1/3 English cucumber, cubed

  • ¼ onion, thinly sliced

  • Olive oil and balsamic vinegar to dress salads

Step by Step Instructions
Step 1

Heat oven to 400°.

Cook the sausages in a heavy skillet until they are nicely browned and cooked through – about 15 minutes depending on the size. When they are done let them cool a minute then cut them into thin rounds and set aside.

While the sausages are cooking take the pie crusts out of the package, remove them from the aluminum tins, and place each crust on a parchment lined baking sheet. Let them sit for 10 to 15 minutes until they thaw and the dough is pliable.

Step 2

When the pie crusts have thawed press the edges out a bit and down and over to create a bit of a lip so that they are more or less flat with a ridge around the edge.

 Arrange the sausage rounds over the bottom of each crust (1 sausage per crust), then scatter the mozzarella overtop of the sausage rounds being mindful to keep the cheese rather scant near the edges and more plentiful closer to the center of each tart.

Step 3

Arrange the tomato slices on top of the cheese then sprinkle with salt, pepper, oregano, and dry basil. Pop them into the oven, side by side, for 10 minutes, and then lower the heat to 350° for a further 5 to 7 minutes, until the edges of each tart and the cheese are golden brown.

 While the tarts are in the oven share the salad greens over 4 plates and top them with cherry tomatoes, cucumber, and onion. When the tarts are done scatter the fresh basil overtop and cut the tarts into quarters. Serve half a tart to each plate. Drizzle a bit of olive oil and balsamic over each salad then sit down and devour these fabulous and flavorful savory tarts!

Savory Ricotta Pie

Savory Ricotta Pie

by | Jul 23, 2020 | Quiche|Pie, Cheese, Dinner Archive, Pork

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Savory Ricotta Pie

Ingredients

  • ¾ c ricotta

  • 1 egg

  • 1 c loosely packed baby spinach (fresh and very dry – if using frozen, use your hands to squeeze all the water out or you risk a soggy pie – yuck!)

  • ¼ c sundried tomatoes, sliced

  • 4 slices prosciutto

  • 1 c grated mozzarella

  • ½ tsp garlic granules

  • 1/8 tsp oregano

  • ½ tsp Rosemary

  • Pinch of Salt

  • 10 cracks fresh black pepper

  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • ¼ onion, in thin slices

  • ¼ c pistachios, shelled

  • olive oil and balsamic vinegar to dress salads

  • 1 frozen pie crust

Step by Step Instructions
Step 1

Set oven to 450°. Remove pie crust from freezer, take it out of the pie tin that it’s packed in and place it on a baking sheet for 15 min to thaw.

Place ricotta, egg, salt, pepper, garlic, oregano, Rosemary, and sundried tomatoes into a bowl and mix until well combined. Add spinach and mix again. Set aside until pie crust has thawed for 15 minutes.
Step 2

When pie crust is ready line the bottom of the crust with 4 slices of prosciutto. Spread ricotta mixture evenly over top of the prosciutto, being mindful of the sides of the pie crust (you will fold the sides around the pie after it is filled), then scatter the mozzarella evenly over the ricotta.

Step 3

When the pie is filled gently fold the sides of the pie shell inward by pinching the shell a bit and folding the crust towards the center of the pie. Pinch and fold all the way around the shell.

Place the pie into the oven for 10 minutes at 450° then reduce the heat to 350° and continue baking for another 20 – 25 minutes until the crust and the mozzarella are golden brown.

Step 4

When the pie is golden brown remove it from the oven and let it rest while you prepare the salads.

Place 1 c of greens on each of 4 plates. Scatter each salad with tomatoes, onions, and pistachios, then drizzle with olive oil and balsamic. Cut the pie into 4 pieces and serve 1 piece to each plate – then sit down and enjoy this quick and easy savory delight!

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