Summertime Tarts

Summertime and the living is easy…. so lets not make it complicated with confusing meals, shall we? Two easy tarts for any summer time dinner, or for those guests that stop by unexpectedly. Store bought puff pastry with fruits and veggies, almost as easy as a frozen dinner. And yes, you heard me right. Store bought, pre- made puff pastry. Sorry Martha, some of us work…. So, it’s time to clean out your crisper and dive into some tasty tarts.

Apple Goat Cheese Tart

Puff Pastry
2 Large Apples
2 tb. Honey – extra for serving
3 oz. Goat cheese

Begin by preheating the oven to 350 degrees. Peel two apples and thinly slice them. In a square, parchment paper lined pan, place one of the square puff pastries. Spread softened goat cheese on the uncooked pastry dough and top with apple slices. Drizzle two tablespoons of honey on the apples and baked for fifty minutes, or until the edges turn golden brown.

When the tart is finished cooking, drizzle more honey on top and serve.


Roasted Vegetable and Hummus Tart

Puff Pastry
1 Large Onion
1/2 c. Broccoli
1/2 c. Cauliflower
2 Hand fulls of spinach
Original or traditonal Hummus
Olive Oil
2 tb. Red Wine Vinegar
Black Pepper
Powder Garlic

*The great thing about this recipe is that you can add almost any vegetable and it will be amazing.

Preheat the oven to 350 degrees. Place broccoli, cauliflower, spinach, and onion in a baking pan. Toss with olive oil and red wine vinegar and season to taste with pepper and garlic. Roast for thirty minutes. Once the vegetables are finished baking, place puff pastry dough into a square, parchment lined pan. Spread hummus on the unbaked dough and add roasted veggies. Drizzle olive oil and season again with garlic and pepper. Bake for fifty minutes or unit the sides start to turn golden brown.

When the tart is finished remove it from the oven and allow to cool for five minutes before serving. Trust me when I say,” Wait five minutes”…. the roof of your mouth will thank you.


Chard Roll-ups

Chard Roll -ups

With Summer coming in hot, and my winter bod still hanging around, it’s time to get down to business. The last week was filled with carnival goodies, and summer treats but, after a week of eating greasy delights, I’m ready for a change! This month I am going to be focusing on healthy food that not only fills you up, but also doesn’t make you guilty for having that second piece. And like the Fugees’ once said “Ready or not here I come, you can’t hide. Going to find you and make you want me.” And you are definitely going to want these Chard Roll-Ups.


1/2 Small Onion
1 Garlic Clove
5 Small leaves of Basil
4 Large Leaves of Chard
1/4 tsp. Garlic Powder
1/2 tsp. Pepper
3/4 Part Skim Milk Ricotta Cheese
Pinch of Salt
1/2 c. Shredded Mozzarella
Olive Oil

Begin by chopping and sautéing the onion, and garlic. Once the onions are translucent remove them from the heat and place in a medium mixing bowl. Chop the Basil and add it to the onion mixture. Next, add Ricotta Cheese, garlic powder, pepper, salt, and mozzarella to the mixture and set aside.

Preheat the oven to 350 degrees. While the oven is preheating, rinse the Chard leaves and pat them dry. Cut each leaf’s stem away and coat each leaf half with a little bit of olive oil.

Now, it’s time to begin stuffing the leaves and rolling them up. Using the Cheese mixture, that was set aside, spread an equal amount on every leaf and roll them up like a sleeping bag.

Place on a baking pan that has been coated with olive oil and allow to bake for fifteen minutes.

These make great snacks, or apps for parties without all the guilt. Enjoy!