The great thing about potlucks is that there are a variety of foods to try, and you get to see some of your friends’ and family’s best dishes on display. Another appreciable aspect of potlucks is that if you don’t like the foods that other people bring, you always have your dish to fall back on.
When another potluck invite is sent, we suggest trying these recipes for savory tarts. Not only are they the perfect go-to, but we also guarantee that your friends and family will love them too. Choose the vegetarian option with sautéed onions and tomatoes mixed with delicate yukon potatoes, or opt for one of the meat-loving variety with caramelized bacon and earthy asparagus layered with gruyere cheese.
By Danielle Robinson
Ingredients:
1 puff pastry sheet, cut in 8 pieces
1 cup gruyere, shredded
1 tablespoon fresh thyme, chopped
1 bunch asparagus
8 slices bacon, chopped
½ cup brown sugar
8 ounces butter, unsalted
1 tablespoon soy sauce
½ teaspoon garlic salt
¼ teaspoon ground pepper
1 tablespoon and 2 teaspoons extra virgin olive oil
Sea salt, to taste
Fresh black pepper, to taste
Directions:
Preheat the oven to 375℉. In a medium sized bowl mix the gruyere, thyme, and 2 teaspoons of olive oil until fully combined. Place the puff pastry pieces on a baking sheet lined with parchment paper. Evenly add the mixture to each piece, leaving a little room around the edges to form a crust.
In a medium skillet, add 1 tablespoon extra virgin olive oil and sauté the asparagus on medium heat until lightly browned and softened. Season with salt and pepper to taste. Lay the cooked asparagus across each pastry, approximately 8 pieces of asparagus per 2 pastries.
In a dutch oven or cast iron skillet, add the chopped bacon and cook on medium heat until browned. While the bacon cooks, mix the soy sauce, thyme, brown sugar, butter, garlic salt, and pepper in a saucepan on medium-low heat until the mixture begins to bubble. Add the sauce to the bacon and allow the mixture to simmer on medium-low heat for 1 to 2 minutes. Remove from heat. Spoon the bacon and sauce over the tarts, then place the tarts in the oven for 20 minutes or until the pastry is golden brown and the cheese has melted.
By Danielle Robinson
Ingredients:
1 puff pastry sheet, cut in 8 pieces
1 cup gruyere, shredded
3.5 ounces yukon potatoes, thinly sliced with mandolin
1 tablespoon and 2 teaspoons extra virgin olive oil
2 tablespoons sage, chopped
½ onion, sliced
12 cherry tomatoes
Sea salt, to taste
Fresh black pepper, to taste
Directions:
Preheat the oven to 375℉. While the oven heats, mix the gruyere, sage, potatoes, and 2 teaspoons olive oil in a small bowl to combine. Place the puff pastry pieces on a baking sheet lined with parchment paper. Evenly add the mixture to each piece, leaving a little room around the edges to form a crust. Sprinkle with salt and pepper to taste.
In a medium skillet sauté the onions and tomatoes together in 1 tablespoon extra virgin olive oil on medium heat until the onion is slightly browned. Remove from heat and sprinkle with salt and pepper to taste. Place the tomato and onion mixture on top of each pastry. Place in the oven and cook for 20 minutes or until the pastry puff is golden brown and the cheese has melted.