Cuisine: Tart

Steak Diane Pie

This Steak Diane Pie captures the elegance of the original flambéed classic—infused with brandy, Dijon mustard, and Worcestershire sauce—and reimagines it as a rich, savory filling tucked beneath a lid of shattered-gold puff pastry. It’s creamy, boozy, and absolutely delicious. My husband always puts our guests’ initials on each pie.

The "Diane" in the name refers to Diana, the Roman goddess of the hunt. Originally, Sauce à la Diane wasn't for beef at all—it was a peppery, cream-based sauce designed to complement venison (wild game).

By Leslie Blythe

Tomato & Goat Cheese Tart

When I lived in New York in the ‘80s, I spent many a summer on Fire Island with my friend Alan in a shared house on the bay side of the island. Fire Island is very unique and wonderful. We would take the subway to the train to the bus to the ferry. I schlepped my dog, Betty (the “Jane” Russell of the Jack variety), wine, food, etc. Fortunately, in the summer months, New Yorkers had the good sense to let you leave work at 1 pm, provided you came in an hour early every day.
We would go clamming and eat them with a shallot sauce at the end of the dock at sunset with a glass of wine. You could also find crabs, which came across my foot while clamming one day – ouch! After that, I always wore shoes!
Tomato & Goat Cheese Tart is one of the recipes we would have often, that my friend Max would bring. Everyone was given a grocery list of what they had to bring so that all the meals were coordinated. It was the best place to be if you had to be in New York in the summer.

By Leslie Blythe

Vegetable & Goat Cheese Tart

I am in Connecticut for a while staying with my mom. I found a fabulous little farmers market super close by at the Stamford Museum & Nature Center. I bought some vegetables and decided to make this Vegetable & Goat Cheese Tart. This tart is very versatile. You can use any combination of vegetables. You can make one big one or individual tarts. I used herbed goat cheese, cherry tomatoes, zucchini, yellow squash, and asparagus. It's so simple and easy to make. Serve it with a mixed green salad.

By Leslie Blythe

Asparagus Tart with Fromage Blanc & Comté

It was 10 years ago that I was diagnosed with breast cancer. I am cancer-free and intent on staying that way. During all the chemo and radiation, I asked my friends to send me recipes so that I could keep blogging every single day… Why I thought I had to keep doing it is crazy. I now blog when I want to! This recipe is from one of my best friends Jessica. She knows more about me than anyone, which is rather frightening (for her)!

Guest blogger Jessica (Denver, CO). Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.

By Leslie Blythe

Apple Tart with Rosemary & Honey Syrup

This Apple Tart with Rosemary & Honey Syrup is easy to make with frozen store-bought puff pastry. The rosemary-infused honey drizzled on at the end really adds complexity to this simple tart.

By Leslie Blythe

Zucchini Tart with Whipped Feta and Thyme

Yesterday, I thought there was nothing for lunch, but rummaged through the fridge and freezer and found one zucchini and some puff pastry. I came up with this Zucchini Tart with Whipped Feta and Thyme. Whipped feta is all over the internet and decided to see what all the hype was about. It's very versatile, you can use it as a dip, spread it on sandwiches, or even on pizza. It's really delicious.

By Leslie Blythe

Carrot Tart

This Carrot Tart is just store-bought puff pastry, a layer of Boursin cheese, roasted carrots, Monterey Jack cheese, and topped with fresh dill. It's not only beautiful, but it embodies the freshness of Spring. It can be served hot or at room temperature.

By Leslie Blythe

Brown Butter Salted Caramel Tart

For an easy “wow,” grace your holiday table this year with Erin Clarkson’s Brown Butter Salted Caramel tart (@cloudykitchen). Perfectly balanced and make-ahead-friendly, this recipe calls for making more brown butter than necessary, leaving your with your own stash of beautifully browned goodness to use at your leisure (enter ravioli, sage, and parm!). A quick word to the wise, while this is tart is easy easy easy, make sure your crust is packed tight and cooled completely before filling to avoid crumbling.Happy baking!

By Leslie Blythe

Tomato & Goat Cheese Crostata

This Tomato & Goat Cheese Crostata is from Ina Garten's latest cookbook Modern Comfort Food. It's easy to make and very versatile. Truth be told, I didn't have goat cheese or leeks, so I used Gruyère and a shallot. You can use what you like, however, the pastry must be made exactly as written. It's the flakiest crust ever, which is due to the amount of ice-cold butter!

By Leslie Blythe

Apple Almond Tart

My daughter Grace made pot roast and I kind of invited us over for dinner... She then serves this incredibly delicious Apple Almond Tart with Amaretto Whipped Cream that she made up. Seriously good!

By Leslie Blythe