Sweet and Savory Easter Treats on Indy Style
With Easter quickly approaching this weekend, you might be looking for quick and easy dishes to share with your family and friends. Today on Indy Style, I made a sweet fruit tart and a savory veggie tart. Both of them are perfect for Easter or any spring occasion!
Make an egg shape for the tart with two sheets of puff pastry and crimp the edges to create a crust. Brush the pastry with an egg wash and bake it at 425 degrees for 8 to 10 minutes. Flatten the pastry by beating it with a wooden spoon. Your kids will love doing this!
Make the filling by whisking together softened cream cheese, lemon curd, sugar, and cream. Spread this mixture on the cooled pastry. Create an Easter egg pattern by decorating the pastry with fresh fruit – any fruits will work! Drizzle a powdered sugar glaze on top and then sprinkle with decorative sugar. It’s a sweet way to end any Easter celebration.
Spring entertaining is a chance to make foods that are both good to eat and beautiful to look at. Like this Spiral Vegetable Tart from Bunsen Burner Bakery. It’s almost too pretty to eat. Almost!
Grease a tart pan then press a refrigerated pie dough inside the pan. Line the tart with parchment paper and add a pie weight or dry beans. Bake at 350 degrees for 15 minutes.
Thinly slice veggies with a mandolin. Try zucchini, yellow squash, sweet potatoes, and carrots. Brush your favorite jarred pesto sauce on the bottom of the cooled crust. Sprinkle with Parmesan cheese. Create a tight circle with one vegetable slice and place it in the middle of the tart. Then wrap the next veggie slice around the first one. Repeat until the tart is full.
Brush the top with your favorite seasoning. One of my favorites is the St. Elmo Seasoning! Bake the tart at 350 degrees for 45 to 50 minutes. Serve and enjoy!
Finally, here’s a fun way to make a veggie tray for your Easter celebration – a Veggie Easter Basket. Line an inexpensive Easter basket with collard greens. Then fill it with carrot sticks, celery sticks, asparagus, and radishes. Serve with your favorite veggie dip!