You’re looking for a unique Valentine’s Day meal. Savory tarts offer intriguing options, with pairings like artichoke and sun-dried tomato. What will you choose?
Spinach and Feta Tartlets
Mini savory pastries filled with spinach and feta cheese.
Ingredients
- 1 package of frozen puff pastry, thawed
- 1 bunch of fresh spinach, chopped
- 1/2 cup of crumbled feta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 tablespoon of olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
- Cut out small squares of pastry, about 3 inches per side.
- In a bowl, mix together the chopped spinach, crumbled feta cheese, grated Parmesan cheese, salt, black pepper, and nutmeg.
- Place a small spoonful of the spinach mixture onto one half of each pastry square.
- Fold the other half of the pastry square over the filling to form a triangle, pressing the edges to seal.
- Brush the tops of the tartlets with olive oil.
- Place the tartlets on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the pastry is golden brown.
- Serve warm.
Caramelized Onion and Mushroom Tart
Savory caramelized onion and mushroom tart perfect for Valentine’s Day.
Ingredients
- 1 sheet of puff pastry
- 1 large onion
- 2 cups of mixed mushrooms
- 2 cloves of garlic
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/2 cup of grated cheese
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet.
- Caramelize the onion and cook the mushrooms in olive oil until tender.
- Spread the onion and mushroom mixture over the pastry, leaving a border.
- Sprinkle garlic and cheese over the top.
- Season with salt and pepper to taste.
- Fold the edges of the pastry up over the filling.
- Bake for 25-30 minutes or until golden brown.
- Garnish with fresh thyme and serve warm.
Roasted Garlic and Asparagus Tart
Savory tart filled with roasted garlic and asparagus for a romantic evening.
Ingredients
- 1 sheet puff pastry
- 3 cloves garlic
- 1 pound asparagus
- 1/2 cup grated cheese
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F.
- Roll out puff pastry and place on baking sheet.
- Roast garlic in oven for 20 minutes, then mash.
- Toss asparagus with olive oil, salt, and pepper, and roast for 12 minutes.
- Spread mashed garlic on pastry, leaving 1-inch border.
- Arrange asparagus on top of garlic.
- Mix cheese and heavy cream, and pour over asparagus.
- Fold pastry border over filling, and bake for 25 minutes.
- Let cool before serving.
Provençal Vegetable Tart
Provençal Vegetable Tart is a flavorful dish filled with roasted vegetables and cheese.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 large eggplant, sliced
- 1 large zucchini, sliced
- 1 large bell pepper, sliced
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 cup of shredded cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet.
- Arrange the sliced eggplant, zucchini, and bell pepper on the pastry, leaving a 1-inch border.
- Sprinkle the chopped onion and minced garlic over the vegetables.
- Drizzle the olive oil over the vegetables and sprinkle with salt and pepper.
- Top the vegetables with shredded cheese.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with a little bit of water and cut a few slits in the top to allow steam to escape.
- Bake the tart for 35-40 minutes, or until the pastry is golden brown and the vegetables are tender.
- Remove the tart from the oven and let it cool for a few minutes before serving.
Smoked Salmon and Cream Cheese Tart
Smoked salmon and cream cheese tart is a savory delight for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup smoked salmon, diced
- 8 ounces cream cheese, softened
- 1/4 cup chopped fresh dill
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
- Transfer the pastry to a 9-inch tart pan with a removable bottom.
- In a bowl, mix together the smoked salmon, cream cheese, dill, lemon zest, salt, and pepper.
- Spread the salmon mixture evenly over the pastry, leaving a 1-inch border around the edges.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with the beaten egg mixed with water.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown.
- Allow the tart to cool before serving.
Artichoke and Sun-Dried Tomato Tart
Savory artichoke and sun-dried tomato tart perfect for Valentine’s Day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup ice water
- 1 (14 oz) can artichoke hearts
- 1/2 cup sun-dried tomatoes
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together flour and salt, then add butter and use a pastry blender to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring with a fork until the dough comes together.
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
- Transfer the dough to a 9-inch tart pan with a removable bottom.
- In a bowl, combine artichoke hearts, sun-dried tomatoes, garlic, Parmesan cheese, and mozzarella cheese.
- Arrange the artichoke mixture evenly over the tart dough.
- Fold the edges of the tart dough up over the filling to form a crust.
- Brush the crust with a little water and sprinkle with salt and pepper.
- Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is heated through.
- Remove from the oven and let cool for a few minutes before serving.
Goat Cheese and Caramelized Onion Tart
Savory tart filled with caramelized onions and goat cheese.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup goat cheese
- 1 large onion
- 2 cloves garlic
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the dough and place it in a tart pan.
- Caramelize the onions in olive oil over low heat for 20-25 minutes.
- Mix the caramelized onions with goat cheese, garlic, salt, and pepper.
- Fill the tart crust with the onion and goat cheese mixture.
- Drizzle the chicken broth over the filling.
- Bake the tart for 35-40 minutes or until the crust is golden brown.
- Remove from the oven and let it cool before serving.
Broccoli and Cheddar Tart
A savory broccoli and cheddar tart perfect for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 3 cups broccoli florets
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry and place on a baking sheet.
- In a bowl, mix together broccoli, onion, and garlic.
- Spread the broccoli mixture over the pastry, leaving a 1-inch border.
- Sprinkle cheddar and Parmesan cheese over the broccoli mixture.
- Drizzle heavy cream over the cheese.
- Fold the pastry border over the filling, pressing gently.
- Brush the pastry with the beaten egg mixed with water.
- Bake for 35-40 minutes, or until the pastry is golden brown.
- Season with salt and pepper to taste, then serve.
Pesto and Cherry Tomato Tart
A flavorful and colorful tart filled with pesto and cherry tomatoes.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
- Spread the pesto evenly over the center of the pastry, leaving a 1-inch border around the edges.
- Arrange the cherry tomatoes on top of the pesto.
- Sprinkle the mozzarella and parmesan cheese over the tomatoes.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with a little water and sprinkle with chopped basil.
- Season with salt and pepper to taste.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Grilled Vegetable and Hummus Tart
Savory tart filled with grilled vegetables and creamy hummus.
Ingredients
- 1 sheet of puff pastry
- 1 cup of hummus
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet.
- Grill the zucchini, bell pepper, and red onion for 3-4 minutes per side.
- Spread the hummus over the pastry, leaving a 1-inch border around the edges.
- Arrange the grilled vegetables on top of the hummus.
- Sprinkle the garlic and cherry tomatoes over the vegetables.
- Drizzle the olive oil over the tart and season with salt and pepper.
- Bake the tart for 25-30 minutes or until the pastry is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Caprese Tart With Fresh Basil
A Caprese tart with fresh basil, combining mozzarella, tomatoes, and herbs.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 cup of cherry tomatoes, halved
- 8 oz of fresh mozzarella, sliced
- 1/4 cup of extra-virgin olive oil
- 2 tbsp of balsamic glaze
- 1/4 cup of fresh basil leaves, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a baking sheet lined with parchment paper.
- Arrange the cherry tomatoes and mozzarella slices on one half of the pastry, leaving a 1/2-inch border.
- Drizzle the olive oil and balsamic glaze over the filling.
- Sprinkle the chopped basil leaves over the top.
- Fold the other half of the pastry over the filling, pressing the edges to seal.
- Brush the pastry with a little olive oil and bake for 25-30 minutes, until golden brown.
- Remove from the oven and season with salt and pepper to taste.
Leek and Potato Tart
A savory leek and potato tart perfect for Valentine’s Day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup ice-cold water
- 2 large leeks, thinly sliced
- 2 large potatoes, thinly sliced
- 1/2 cup grated cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the dough and place it in a tart pan.
- In a large bowl, combine sliced leeks and potatoes.
- Arrange the leek and potato mixture in the tart crust.
- Sprinkle grated cheese over the leek and potato mixture.
- Season with salt and pepper to taste.
- Bake the tart for 35-40 minutes or until golden brown.
- Remove from the oven and let it cool before serving.
Spicy Chorizo and Manchego Tart
Savory tart filled with spicy chorizo and manchego cheese.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup chorizo, sliced
- 1/2 cup manchego cheese, shredded
- 1/4 cup caramelized onions
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
- Transfer the pastry to a 9-inch tart pan with a removable bottom.
- Arrange the chorizo, manchego cheese, caramelized onions, and garlic on the pastry, leaving a 1-inch border.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with the beaten egg and sprinkle with parsley.
- Season with salt and pepper to taste.
- Bake for 25-30 minutes or until the pastry is golden brown.
- Remove from the oven and let cool for 10 minutes before serving.
Eggplant and Red Pepper Tart
Savory eggplant and red pepper tart perfect for Valentine’s Day.
Ingredients
- 1 large eggplant, sliced
- 2 large red peppers, sliced
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup of olive oil
- 2 cloves of garlic, minced
- 1 cup of grated mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet.
- Arrange the sliced eggplant and red peppers on the pastry, leaving a 1-inch border.
- Drizzle the olive oil over the vegetables and sprinkle with garlic.
- Season with salt and pepper to taste.
- Sprinkle the mozzarella cheese over the top of the vegetables.
- Fold the edges of the pastry up over the filling to create a crust.
- Bake the tart for 35-40 minutes, or until the pastry is golden brown.
- Remove the tart from the oven and let it cool for 10 minutes before serving.
Butternut Squash and Sage Tart
A savory butternut squash and sage tart perfect for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 large butternut squash, peeled and diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
- In a large bowl, toss the diced butternut squash with olive oil, garlic, and sage until well coated.
- Arrange the squash mixture on one half of the pastry, leaving a 1/2-inch border around the edges.
- Sprinkle the Parmesan cheese over the squash.
- Fold the other half of the pastry over the filling and press the edges to seal.
- Brush the pastry with a little bit of water and cut a few slits in the top to allow steam to escape.
- Bake the tart for 35-40 minutes, or until the pastry is golden brown and the squash is tender.
- Remove from the oven and let cool for a few minutes before serving.
Kale and Ricotta Tart
A delicious and healthy tart filled with kale and ricotta cheese.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/4 cup ice-cold water
- 2 cups curly kale, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
- Transfer the dough to a 9-inch tart pan with a removable bottom.
- In a large bowl, combine the chopped kale, ricotta cheese, Parmesan cheese, salt, and pepper.
- Spread the kale and ricotta mixture evenly over the bottom of the tart crust.
- Brush the edges of the crust with the beaten egg for a golden glaze.
- Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Remove the tart from the oven and let it cool for 10 minutes before serving.
Roasted Bell Pepper and Goat Cheese Tart
Savory tart filled with roasted bell peppers and goat cheese.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 large bell peppers, any color
- 1 log of goat cheese, crumbled
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
- Roast the bell peppers in the oven for 30-40 minutes, or until the skin is blistered and charred.
- Remove the bell peppers from the oven and let them cool down.
- Peel off the skin, remove the seeds, and slice the bell peppers into strips.
- Spread the goat cheese over the center of the pastry, leaving a 1-inch border around the edges.
- Top the goat cheese with the roasted bell pepper strips, garlic, salt, and pepper.
- Drizzle the olive oil over the tart and sprinkle with parsley.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
- Remove the tart from the oven and let it cool down before serving.
Zucchini and Feta Phyllo Tart
A delicious and flaky phyllo tart filled with zucchini and feta.
Ingredients
- 1 package of phyllo dough
- 1 medium zucchini, sliced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the phyllo dough and cut it into a large square.
- Layer the phyllo dough in a tart pan, brushing each layer with olive oil.
- In a bowl, mix together the sliced zucchini, crumbled feta cheese, minced garlic, salt, and black pepper.
- Arrange the zucchini and feta mixture on top of the phyllo dough.
- Fold the edges of the phyllo dough to form a crust and brush with olive oil.
- Bake the tart for 35-40 minutes, or until the crust is golden brown.
- Remove the tart from the oven and let it cool before serving.
Conclusion
You’ll elevate your Valentine’s Day dinner with these savory tart creations. Try the Caramelized Onion and Mushroom Tart, for instance, and experience the richness of caramelized onions paired with earthy mushrooms, a match made in heaven that will leave your taste buds wanting more.