The perfect party appetizer: a Trio of Savory Tart Recipes!
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I’m really excited for today’s post. Partly because I adore all things cute and mini, and these really take the (cuteness) cake. And also because I am excited to introduce you to an amazing new brand partnership on this blog. I’m going to be teaming up with Best Select, a kosher company that sells baking and cooking ingredients. You may have noticed their products in your local kosher grocery store (if not, ask for them!). I’ve been wanting to partner up with Best Select ever since I saw these amazing tarts, and here we are! I’ve been using their sweet tart shells for ages, filling them with all kinds of mousses and other desserts. When I saw the savory shells, I got excited about the possibilities for appetizers and hor d’oeuvres!
I served these three adorable and delicious tarts on friday night, to a series of “ooohs” and “ahhhhs” from my guests. But here’s the thing. The trio of flavors wasn’t just about impressing with looks. The flavor varieties meant there was something for everyone – Sweet and Tangy Salami Tarts for the vegetable-hating men. Broccoli Tarts are lighter and a good way to offset the salami. Of course nobody could resist the Roasted Garlic Mashed Potato Tarts (including my 15 month old nephew, who had about 8 of them!). The flaky and delicate tart really completed the look and made me seem like the world’s most impressive hostess. (Shhhhh don’t tell anyone how easy it all was to make!)
So whether you’re making one flavor as an hor d’oeuvre at a chanukah party (or any time of the year!) or three as a beautiful plated appetizer, you’re going to love these trio of savory tart recipes.
(Note that you can mix and match the shape of the tarts. Yields and baking time will vary – smaller tarts need less time to bake, larger tarts need a couple of minutes longer. Obviously smaller tarts will yield more than the larger sizes.)
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Let’s get started with our marvelous trio of savory tart recipes. First up: Sweet and Tangy Salami Tarts
- 1 (7 oz) salami, finely diced
- ¾ cup duck sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon vinegar (I used rice vinegar)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon hot sauce
- 24-30 (approximately) round savory Best Select Tarts
- Best Select sesame seeds, for sprinkling
- Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine salami, duck sauce, soy sauce, vinegar, salt, garlic powder, onion powder and hot sauce. Stir until evenly coated.
- Fill tart shells until slightly overflowing. Sprinkle with sesame seeds and place on prepared baking sheet. Repeat with remaining shells and filling. (Any leftover filling can be frozen for future use or baked in a small baking dish or ramekin.)
- Bake for 15 minutes, until the tops are crispy and caramelized.
- These tarts can be frozen in an airtight container. Reheat in a single layer, uncovered, until heated through.
Next we have Savory Broccoli Tarts
- 8 ounces frozen broccoli, boiled until tender (I used broccoli cuts)
- 1 egg
- ½ teaspoon salt
- ½ teaspoon dried (ground) mustard
- 1½ teaspoons dried minced onions
- 1 teaspoon parsley
- 24-30 (approximately) boat shaped savory Best Select tarts
- Best Select panko bread crumbs, for sprinkling (I used Italian flavor)
- Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
- In a small bowl, mash broccoli until smooth. Add egg, salt, mustard, onions and parsley. Mix until combined.
- Fill tarts with broccoli mixture, until slightly overflowing. Sprinkle breadcrumbs over the top and place on prepared baking pan. Repeat with remaining shells and filling. (Any leftover filling can be frozen for later use or baked in a small baking pan or ramekin.)
- Bake for 12-15 minutes, until the tops are crispy and golden brown.
- Tarts can be frozen in an airtight container. Reheat in a single layer, uncovered, until heated through.
And of course, Roasted Garlic Mashed Potato Tarts
- 1 bulb garlic
- 1 Tablespoon olive oil
- salt and pepper
- 2 russet (idaho) potatoes, peeled and boiled until fork tender
- 2 Tablespoons oil
- 1½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 36-40 savory square shaped savory Best Select Tarts
- crispy onions, for topping
- Preheat oven to 400 degrees.
- Cut the top off of the garlic bulb, so that the cloves are exposed. Drizzle oil over the top, then sprinkle with salt and pepper.
- Wrap garlic well in foil and bake for about 40 minutes, until the cloves are soft and fragrant. Set aside to cool.
- Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mash potatoes until smooth and creamy.
- Add oil, salt, pepper, and as many of the roasted garlic cloves as you like (depending on how garlicky you like it). Mix until smooth and combined.
- Fill tarts with mashed potato mixture until slightly overflowing. Top with crispy onions and place on prepared baking sheet. Repeat with remaining tarts and fillings. Any leftover filling can be enjoyed as is.
- Bake for 10-13 minutes, until the tops are golden brown.
To plate: Choose a sauce that you like. I chose honey mustard dip here, but spicy mayo, garlic mayo, creamy avocado dip, or your favorite dip or sauce will work well instead. Place a dollop of dip on the plate, or in a little tasting dish on the side. On the other side, spread some greens on the plate. (I used baby arugula.) Arrange the three tarts on top of the greens.
Note: While the three tarts together are incredible, you can make any one of the three fillings. Divide among three shapes of savory tarts from Best Select for maximum presentation wow factor.
Want some more savory tart ideas? Try filling them with pulled chicken or beef, with chili, or the kugel filling of your choice! Note that the Best Select tarts are baked and ready to eat, so there’s actually no need to bake them if you add ready-to-eat filling.
Make sure to follow @bestselectkosher on Instagram!
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Thanks for stopping by! Enjoy the tarts and come back soon for more delicious food! -Miriam
Disclosure: This post was sponsored by Best Select. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
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