You’re planning a Valentine’s Day feast, and savory tarts are on your mind. Consider options like caramelized onion and blue cheese or prosciutto with arugula. These tarts offer a twist, but you’ll want to explore further to find the perfect fit.
Caramelized Onion and Blue Cheese Tart
Savory tart filled with caramelized onions and blue cheese, perfect for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup blue cheese, crumbled
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a lightly floured surface to a thickness of 1/8 inch.
- In a large skillet, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally.
- In a small bowl, mix together blue cheese, cheddar cheese, salt, pepper, and garlic powder.
- Arrange the caramelized onions on one half of the pastry, leaving a 1/2 inch border around the edges.
- Sprinkle the cheese mixture evenly over the onions.
- Fold the other half of the pastry over the filling, pressing the edges to seal.
- Brush the top of the tart with olive oil and cut a few slits in the top to allow steam to escape.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Let the tart cool for 10 minutes before serving.
Roasted Vegetable Tart With Goat Cheese
Roasted vegetable tart with goat cheese is a savory delight perfect for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 2 large zucchinis, sliced
- 1 large red bell pepper, sliced
- 1 large eggplant, sliced
- 1/2 cup goat cheese, crumbled
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly 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 large bowl, toss together the sliced onion, garlic, zucchinis, bell pepper, and eggplant.
- Drizzle the olive oil over the vegetables and season with salt and pepper.
- Arrange the roasted vegetables on the pastry, leaving a 1-inch border around the edges.
- Crumble the goat cheese over the vegetables.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with a little bit of water and bake for 40-45 minutes, or until golden brown.
- Garnish with fresh thyme leaves and serve warm.
Prosciutto and Arugula Tart With Balsamic Glaze
Prosciutto and Arugula Tart With Balsamic Glaze is a sweet and savory treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup prosciutto, thinly sliced
- 1/4 cup arugula
- 1/2 cup balsamic glaze
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pastry dough and place it in a tart pan with a removable bottom.
- Arrange the prosciutto slices on the pastry, leaving a 1-inch border around the edges.
- Top the prosciutto with arugula and sprinkle with Parmesan cheese.
- Drizzle the balsamic glaze over the arugula and prosciutto.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with a little bit of water and bake for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool before serving.
Spinach and Feta Tart With Sun-Dried Tomatoes
Savory spinach and feta tart with sun-dried tomatoes perfect for Valentine’s Day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup ice-cold water
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine flour, butter, and ice-cold water to make the tart dough.
- Roll out the dough and place it in a 9-inch tart pan with a removable bottom.
- In a separate bowl, mix together chopped spinach, crumbled feta cheese, sun-dried tomatoes, garlic, salt, and pepper.
- Fill the tart shell with the spinach and feta mixture.
- Fold the edges of the tart dough to form a crust.
- Brush the crust with a little bit of water and bake for 40-45 minutes, or until the crust is golden brown.
- Remove the tart from the oven and let it cool for a few minutes before serving.
Mushroom and Leek Tart With Truffle Oil
Savory Mushroom and Leek Tart With Truffle Oil, a perfect Valentine’s Day dish.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup ice-cold water
- 2 leeks, cleaned and sliced
- 1 cup mixed mushrooms
- 2 cloves garlic, minced
- 1/4 cup grated cheese
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp truffle oil
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pastry dough and place it in a tart pan.
- In a pan, sauté the sliced leeks and mixed mushrooms until they’re tender.
- Add garlic, thyme, salt, and pepper to the pan and cook for 1 minute.
- Arrange the leek and mushroom mixture in the tart shell.
- Sprinkle grated cheese over the filling.
- Drizzle truffle oil over the cheese.
- 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.
Asparagus and Parmesan Tart With Lemon Zest
Delicate asparagus and parmesan filling in a flaky pastry crust.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 1 pound fresh asparagus, trimmed
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- Salt and pepper, to taste
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
- In a bowl, mix together parmesan cheese, olive oil, garlic, and lemon zest.
- Arrange the asparagus spears on one half of the pastry, leaving a 1/2 inch border.
- Brush the edges of the pastry with the beaten egg.
- Fold the other half of the pastry over the asparagus and press the edges to seal.
- Brush the top of the pastry with the remaining egg and cut a few slits for ventilation.
- Bake the tart for 25-30 minutes or until golden brown.
- Season with salt and pepper to taste, then serve warm.
Caprese Tart With Fresh Mozzarella and Basil
Indulge in a Caprese tart, featuring fresh mozzarella, basil, and juicy tomatoes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1 cup fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 egg, beaten
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, whisk together flour, confectioners’ sugar, and salt.
- Add the cold butter and use a pastry blender to work it into the flour mixture.
- Press the mixture into a tart pan with a removable bottom.
- Arrange the mozzarella slices on the tart, leaving a 1-inch border.
- Top the mozzarella with cherry tomatoes and sprinkle with basil.
- Brush the edges of the tart crust with the beaten egg.
- Drizzle the olive oil 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.
Roasted Garlic and Rosemary Tart With Olive Oil
Savory tart filled with roasted garlic and rosemary, perfect for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 3 cloves of garlic
- 2 sprigs of fresh rosemary
- 1/4 cup of olive oil
- Salt and pepper, to taste
- 1/2 cup of grated parmesan cheese
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.
- In a small bowl, mix together the roasted garlic and chopped rosemary.
- Spread the garlic and rosemary mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
- Drizzle the olive oil over the garlic and rosemary mixture.
- Season with salt and pepper to taste.
- Sprinkle the grated parmesan cheese over the top of the tart.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown.
- Remove the tart from the oven and let it cool for a few minutes before serving.
Butternut Squash and Sage Tart With Brown Sugar
A sweet and savory butternut squash tart perfect for Valentine’s Day.
Ingredients
- 1 butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1/4 cup brown sugar
- 1/2 cup grated cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash into 1-inch cubes.
- In a large bowl, toss the squash with olive oil, onion, garlic, sage, salt, and pepper.
- Roll out the puff pastry and place it on a baking sheet.
- Arrange the squash mixture on one half of the pastry, leaving a 1/2-inch border.
- Sprinkle the brown sugar and grated 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 water and cut a few slits in the top.
- Bake the tart for 40-45 minutes, or until the pastry is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Kale and Ricotta Tart With Garlic Shrimp
Savory tart filled with kale and ricotta, topped with garlic shrimp.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter
- 1/2 cup ricotta cheese
- 1 cup curly kale
- 1/2 cup garlic shrimp
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the dough and place it in a tart pan with a removable bottom.
- In a bowl, combine ricotta cheese, curly kale, salt, and black pepper.
- Spread the ricotta mixture evenly over the tart dough.
- Top the ricotta mixture with garlic shrimp.
- Sprinkle Parmesan cheese over the shrimp.
- Bake the tart for 35-40 minutes or until the crust is golden brown.
- Remove from oven and let it cool before serving.
Sun-Dried Tomato and Pesto Tart With Mozzarella
A flavorful tart filled with sun-dried tomatoes, pesto, and mozzarella.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup pesto
- 1 cup sun-dried tomatoes, chopped
- 8 oz mozzarella cheese, sliced
- 1/4 cup fresh basil, chopped
- 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 1/8 inch.
- Spread the pesto over the center of the pastry, leaving a 1-inch border around the edges.
- Top the pesto with sun-dried tomatoes and mozzarella 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 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.
Broccoli and Cheddar Tart With Bacon Bits
Savorroccoy bli and cheddar tart with crispy bacon bits, perfect for a Valentine’s Day dinner.
Ingredients
- 1 sheet of puff pastry, thawed
- 3 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 6 slices of bacon, diced
- 1/2 cup heavy cream
- 1 large egg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll out the puff pastry and place it on the prepared baking sheet.
- In a bowl, mix together broccoli, cheddar cheese, and heavy cream.
- Spread the broccoli mixture over the center of the pastry, leaving a 1-inch border.
- Sprinkle diced bacon bits over the broccoli mixture.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the egg over the pastry to glaze.
- 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 With Hummus
Savory eggplant and red pepper tart with creamy hummus filling.
Ingredients
- 1 large eggplant
- 2 red peppers
- 1 cup hummus
- 1 sheet puff pastry
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place on a baking sheet.
- Slice the eggplant and red peppers into thin rounds.
- Arrange the eggplant and red pepper slices on the pastry, leaving a border around the edges.
- Spread the hummus over the vegetables.
- Drizzle with olive oil and season with salt and pepper.
- Fold the edges of the pastry up over the filling to form a crust.
- Bake for 35-40 minutes, or until the pastry is golden brown.
- Serve warm, garnished with fresh herbs if desired.
Zucchini and Feta Tart With Mint and Lemon
Zucchini and Feta Tart With Mint and Lemon is an invigorating savory tart perfect for Valentine’s Day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup ice-cold water
- 1 medium zucchini, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh mint
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together flour and a pinch of salt, then add cold butter and mix until the dough comes together.
- Gradually add ice-cold water, stirring with a fork until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough and place it in a tart pan with a removable bottom.
- In a bowl, mix together sliced zucchini, crumbled feta cheese, chopped fresh mint, and lemon juice.
- Arrange the zucchini mixture on the tart dough, leaving a 1-inch border around the edges.
- Fold the edges of the tart dough over the filling, pressing gently to seal.
- Brush the crust with a little bit of water and bake for 40-50 minutes, or until the crust is golden brown.
- Remove from the oven and let cool before serving.
Artichoke and Spinach Tart With Feta Cheese
Artichoke and spinach tart with feta cheese is a savory delight for Valentine’s Day.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 1 (14 oz) can of artichoke hearts, drained and chopped
- 1 package of frozen spinach, thawed and drained
- 1/2 cup of crumbled feta cheese
- 1/2 cup of grated mozzarella cheese
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 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 1/8 inch.
- In a large bowl, combine the chopped artichoke hearts, spinach, feta cheese, mozzarella cheese, parsley, garlic, salt, and pepper.
- Arrange the artichoke and spinach mixture on one half of the pastry, leaving a 1/2 inch border around the edges.
- Fold the other half of the pastry over the filling and press the edges to seal.
- Brush the pastry with olive oil and cut a few slits in the top to allow steam to escape.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown.
- Remove the tart from the oven and let it cool for a few minutes before serving.
Pear and Gorgonzola Tart With Walnuts and Honey
Sweet and savory blend of pear, gorgonzola, and walnuts.
Ingredients
- 1 pie crust
- 1 ripe pear, sliced
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup chopped walnuts
- 2 tbsp honey
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Roll out the pie crust and place on a baking sheet.
- Arrange the sliced pear on one half of the pie crust.
- Top the pear with crumbled gorgonzola cheese.
- Sprinkle chopped walnuts over the gorgonzola cheese.
- Drizzle honey over the walnuts.
- Fold the other half of the pie crust over the filling.
- Brush the edges with olive oil and seal the tart.
- Bake for 25-30 minutes or until the crust is golden brown.
- Serve warm, seasoned with salt and pepper to taste.
Leek and Potato Tart With Caramelized Onions
Leek and potato tart with caramelized onions is a rich and savory dish.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup ice-cold water
- 2 large leeks, thinly sliced
- 2 large potatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup grated cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Make the pastry by combining flour, butter, and ice-cold water in a bowl.
- Roll out the pastry and place it in a tart pan with a removable bottom.
- In a large bowl, combine sliced leeks, potatoes, onion, and garlic.
- Arrange the leek and potato mixture in the tart shell.
- Sprinkle grated cheese over the top of the tart.
- Bake the tart for 40-45 minutes, or until the crust is golden brown.
- Remove the tart from the oven and let it cool for 10 minutes.
- Serve the tart warm, garnished with fresh herbs if desired.
Tomato and Burrata Tart With Balsamic Glaze and Basil
Savory tart filled with fresh tomatoes, burrata cheese, and basil.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 2 large tomatoes, sliced
- 1 ball of burrata cheese
- 1/4 cup of balsamic glaze
- 1/4 cup of fresh basil leaves
- 2 tbsp of olive oil
- 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.
- Transfer the pastry to a 9-inch tart pan with a removable bottom.
- Arrange the sliced tomatoes on the pastry, leaving a 1-inch border around the edges.
- Cut the burrata cheese into small pieces and place them on top of the tomatoes.
- Drizzle the balsamic glaze over the cheese and tomatoes.
- Sprinkle the fresh basil leaves over the top.
- Drizzle the olive oil over the tart and season with salt and pepper.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown.
- Remove the tart from the oven and let it cool for 10 minutes before serving.
Conclusion
You’ll impress your Valentine with these savory tarts, just like a master chef. Like a perfectly balanced recipe, a romantic feast requires the right mix of flavors, and these 18 creations are the secret ingredient, with 75% of couples citing food as a key to a memorable evening, making each bite a delicious metaphor for love.