Tomato and Gruyere Tart

This tart makes a delicious snack or started for any occasion. You can make one larger tart or smaller individual tarts. Even though I would typically serve this as a starter, it also makes a great, light dinner option paired with a salad. As with most puff pastry based foods, this tart is best served straight from the oven. Though you can prepare it ahead of time, the dough is most crisp when it's made right when you need it. If you make the tart ahead of time, reheat it in a 300F oven until it is warmed.

Pin It Now!

Leek and Gruyere Quiche

Quiches are a great thing to make when you have extra cheese and veggies hanging around in your fridge. While I was visiting my parents I went grocery shopping and bought a few things that were already in the house. With a whole lot of gruyere and some extra leek from another recipe, my mom decided it was time for a quiche. Since she's a great cook, I love following her lead in the kitchen.

We started taking out what we were going to use when my mom taught me a little trick to keep the quiche somewhat healthier (though I doubt any quiche with a pie crust can ever be considered healthy). Instead of using half and half or some cream, she added a bit of flour to low-fat milk and added an extra egg to the recipe. This way you still have a great cheesy filling, but without as much added fat and fewer calories. The flavor is great and it reheats well if you have any leftovers.

Pin It Now!

Garlic and Gruyere Bread

I have never, ever been able to make good bread. All my efforts have always come out had as a rock, dense and generally horrible. The flavors would be fine, but that would be it. So needless to say I was skeptical when I tried this recipe. It sounded good, and I had similar ingredients at home, so I thought I might as well give it a try. My dough didn't require nearly as much flour as the original recipe stated, so I completed the recipe, but was convinced it would not turn out well. I didn't really bother taking many pictures of the process since I was that sure if would be a flop. But, this recipe has proven me wrong in every way. The bread was so good I didn't even have time to get a photo of the inside. I was so surprised by this success that blogging slipped my mind and dunking bread into soup was all I could think of. The bread does not have a particularly crunchy crust, but it tastes great and would make delicious little rolls as well.
Pin It Now!