Swiss Chard, Pear & Gruyère Tart

 
Swiss Chard Tart

January 4th 2013By Aran Goyoaga

ONE O F MY FAVORITE LUNCHES IS A savory tart accompanied by a green salad. A few years ago, I spent several weeks working on a pastry assignment in Cascais, a small seaside town outside of Lisbon, Portugal. It was a quaint beach town with cobblestone streets and outdoor cafés that catered to the many tourists who flooded the town in the summer. Tucked away on a side street was an eclectic French café that served incredible lunches. The menu, which changed daily, was mostly composed of savory tarts, tartines, and salads. It soon became my hangout spot and to this day is the inspiration for many of the savory tarts I make.

 

Four “C” Tart With Gluten Free Crust

 
Four "C" Tart with Gluten-Free Crust

December 24th 2013By Rachelle Ferneau

Combining the exotic flavors of Curry, Caramel, Coconut and Chocolate, this tart is a twist on the classic pairing of chocolate and caramel. It is a great make-ahead dessert as the caramel requires chilling overnight. Store refrigerated; remove from refrigerator about 10 minutes before serving for full expression of the flavors and textures.