Rustic Savory Tarts
Since I couldn’t find any eggs at the grocery store this week, I had to go through my recipes to find some without eggs. I thought these rustic tarts were perfect, especially right now, since it’s hard to find some products, you can put whatever you feel like on these tarts.
I’m a big cheese lover so I decided to go for tomato & mozzarella and asparagus & brie since they are great food pairing.
The dough is very fast and easy to make, it requires no kneading, no resting time, it’s vegan… And it doesn’t need to be perfect since it’s rustic 🙂
Rustic Savory Tarts
Ingredients
Dough
- 3/4 cup flour 100 g
- 2 tbsp olive oil 25 g
- ¼ tsp dried herbs
- ¼ tsp salt
Tomato & Mozzarella
- ½ small mozzarella ball
- ½ tomato
- 2 black olives
- sea salt flakes
- pepper
Asparagus & Brie
- 4 asparagus
- 1 tbsp sour cream
- 2 slices Brie
- 1 tsp honey
- sea salt flakes
- pepper
Preheat the oven to 350°F.
In a bowl, mix the flour, salt and herbs, add the water with the olive oil. Mix together with your hand, until a dough forms. If it’s a bit dry, add a bit of water.
Cover with plastic wrap, leave at room temperature.
Clean the asparagus, snap the ends and cut in half. Cook in boiling water for 8 minutes, drain and place in cold water.
Cut the dough in half and roll on parchment paper – I cut two 7 inch squares. Shape and fold the sides, and prick holes with a fork. Bake for 8 minutes at 350°F.
In the meantime, cut the tomatoes, mozzarella, olives, and brie.
After 8 minutes, remove the tarts from the oven.
On one tart, alternate the mozzarella and the tomato slices, place a few olives on top and sprinkle with sea salt flakes and pepper.
On the other tart, spread the sour cream and place the asparagus and the brie pieces on top. Drizzle with honey and sprinkle with salt and pepper.
Put the tarts back in the oven for 30 minutes!