Apples – cheese – herb – and a splash of something. All together in a tart (mini or otherwise).Today I ran across a recipe using apple and goat cheese on Seven Spoons — which leads me to posit that any kind of savory dessert tart can be made from:
- 1 fruit
- 1 cheese
- 1 herb
- 1 nut
- 1 liquid to provide added moisture.
I’m thinking of where this could lead me in the future: starting with fruit, I’m imagining wildly different things with cranberries, or tangerines, or even kiwi or star fruit. What would happen with a custard apple? Or a passionfruit?
Or if I start with cheeses, I can go wild, strong, mellow, or mild: the range from a hard nutty flavour through a blue cheesiness or over to goat or sheep or go mild with ricotta or buffalo mozarella.
Nuts can be strong or pungent or contribute their own special oil. Wow, what a kaleidoscope of flavours to be had!
Let me know if you decide to make a tart, and what combination you choose to use.