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Savory Tarts

Bacon Quiche Tartlets

I love my Williams-Sonoma 6 mini-tartlet pan, and I can’t get enough of it: it’s so convenient to bake individually sized little tarts that look so pretty (both sweet and savory). This tart pan makes 6 mini-tarts, 3 inch diameter each. This is the minimum number of tartlets that I will usually bake at any […] Read More

This is my third post for November NaBloPoMo – a recipe for baked egg breakfast tarts. Just like my other baked egg cups from a couple of weeks ago, these are very easy to make, provided you prepare the dough for tart shells in advance, because, although tart shells are super easy to make, the […] Read More

On weekends, for breakfast I often crave for a warm savory tart, filled with eggs, vegetables, and cheese. I love the taste of the flaky, crumbly, a little salty tart crust that melts in your mouth. So, I made mini baked egg cups with spinach and Gouda cheese this past weekend – smaller versions of […] Read More

Egg and Cheese Quiche Tart with Tomatoes

This egg tart makes an amazing Sunday morning breakfast and is easy to make, if you prepared the tart shell in advance (a day before).   It also makes a great presentation.  The tart shell is super crumbly and melts in your mouth.  This is one of my most favorite breakfasts.  I highly recommend you to […] Read More

How to make savory tart crust from scratch

How to make savory tart crust dough

This tart dough recipe produces an incredibly flaky crust, which you can use with endless savory fillings (as opposed to sweet) to fill your 9.5 inch tart pan. Basic savory tart crust 9.5 inch tart pan Prep time: 40 min Bake time: 40 min Ingredients: 1 1/2 cups flour 1/4 teaspoon salt 9 tablespoons cold […] Read More