2 Carrots, cut into matchstick pieces
2 ribs Celery, diced
8 Cherry Tomatoes
3 Green Onions, finely sliced
1 Avocado, peeled, seeded, and diced
We served this salad with Country French Vinaigrette made with Sherry Vinegar.
These tartlets are like a Caprese Salad on puff pastry. This recipe provides a great method that would work well with a variety of vegetables and cheeses. It's super-simple to put together on a weeknight, light, and delicious! We'll definitely make these again.
Bon appetit!
Wasn't this yummy! I made it night before last for an appetizer but I like it for lunch too;-) Hope you're having a great week;-)
ReplyDeleteYum!
ReplyDeleteI think I could eat this tart every day of summer!
ReplyDeleteTHese were crazy easy (which was a good thing, considering that I made them last minute). Lovely :-)
ReplyDeleteSusan, Looks wonderfully delicious! Love your photos! I’m making mine for dinner today…I know I’m a little late! Have a great day!!
ReplyDeleteHubby declared these a winner. They were super simple and so delicious. Your photos are lovely and so appetizing.
ReplyDeleteYum, I love everything in here Susan, what a wonderful dinner!
ReplyDeleteBeautiful Susan, that basil and melting cheese! I too just loved this recipe. Have a great weekend!
ReplyDeleteAgreed! We loved these too and even as I was making them I was thinking about all the possibilities for variation. I made mine with goat cheese simply because that's what I had in the fridge, but I bet these would be great with so many toppings. Yours look delicious.
ReplyDeleteBeautiful as always Susan! My flattened puffs got a bit more toastier than yours but they still tasted pretty darn good. The next time I make these (and there will be one soon) I will tone it down so they look as toasty golden as these.
ReplyDeletePerfectly done, Susan!! I need to try the full sized version :) Have a wonderful weekend~
ReplyDeleteI could definitely do an entire dinner of these! :) Looks beautiful!
ReplyDeleteYour tartlets look wonderful - great job:) Have a nice weekend!
ReplyDeleteYour tarts are so pretty. Mine were smaller than 6" so getting a nice pattern was hard.
ReplyDeleteStuuning tartlets, Susan! The melted cheese made them look extra tempting :)
ReplyDeleteYour tarts are gorgeous and I love that you added a chiffonade of basil! Thanks for the salad recipe. Can't wait to give it a go myself!
ReplyDeleteBeautiful! These tarts and a salad sound like the perfect summer supper.
ReplyDeleteWeren't they great!? And I love your Portmerion plates!
ReplyDeleteIsn't that a perfect summer evening supper you enjoyed? All you really need is a dinner salad loaded with veggies and your wonderful little caprese-on-a-disc. I thought it was fun to go against the puff, so to speak. Do something completely opposite of what puff pastry is supposed to be and do. And, you're right, anything can be piled on top of the pastry to finish it off. Next time I am going to throw some vegetables on the grill for this tartlet.
ReplyDeleteThat stack of mozzarella = OMG yum! Your tarts look great and I really love the beautiful avocado pieces in your dinner salad - I really should buy avocados more...
ReplyDelete