Keys to Filling Success
When it comes to making a savory tart or galette filling, the possibilities are practically endless. A combination of vegetables, cheese, and herbs can easily turn itself into a hearty main course. Just keep in mind these three tips before getting started.
Cook Your Vegetables
Generally speaking, you should always use cooked vegetables for the base of your tart. Vegetables carry moisture (some more than others), which will inevitably sog out your filling if added raw. Beyond that, there really aren't any hard-and-fast rules. Roasted broccoli or peppers? Sautéed spinach or mushrooms? It’s all about personal preference.
Bonus? This makes savory tarts a great way to utilize leftovers from the night before.
Grate/Crumble the Cheese Yourself
The pre-shredded, pre-crumbled cheeses you find at the grocery store are usually coated with cellulose, an additive that prevents the cheese from sticking to itself. Unfortunately, this coating dries out the cheese, which can affect both its texture and flavor. So for the best results, we suggest you grate it yourself.
Know When to Add Herbs
Fresh herbs add a wide variety of delicious flavors to tart fillings. The important thing is knowing when to add them. Woodier herbs, like thyme or rosemary, should get folded into the cooked filling before you bake it. Tender herbs, like basil or parsley, shine most when sprinkled over the top after your tart has baked and cooled.
