Tarts make the leap

Spring vegetables the star attraction for appetizer or grab-and-go entree

What comes to mind when you imagine a tart?

Most people will envision sweet creations made with fruit, custard or chocolate ganache, in a sturdy, cookie-like crust.

Would you believe it if we told you that savoury tarts exist?

Here are two recipes that showcase two popular spring vegetables. Bonus: you don’t need to make pastry, or even own a tart pan!

Our Broccolini and Camembert Tart features tender-crisp broccolini and creamy Camembert suspended in fluffy eggs on a simple puff pastry crust.

If you don’t have sour cream on hand, try substituting with plain Greek yogurt. Serve this tart as a vegetarian entree with a simple green salad, or cut into smaller slices for a crowd-pleasing appetizer.

Flour tortillas make beautiful ruffled tart shells in our Asparagus and Ham Tarts.

These quiche-like tartlets freeze well, making it a great recipe to have on hand for a grab-and-go meal, or as an easy appetizer that you can reheat while you entertain your guests.

Use the same filling in premade tart shells for a more “traditional” look.

Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.