My love for Mississippi is real, but new.  My roots are deep in the foothills of the Appalachians – specifically Greenville and Pickens County, South Carolina.   

Many childhood Saturdays I found my own declination drifting north into the Appalachian peaks straddling the South and North Carolina State Lines.  We casually learned map reading and plant identification on our hikes.  It helped to have a scientist Dad with not only a scientific mind and love for biology but a curiosity and appreciation for the land and everything on it.

Fresh in my mind are the view from Caesar’s Head, the cool flowing water we would wade in at the Carrick Creek trailhead and the rite-of-passage Table Rock hike with my Dad at age twelve. Memories I can never erase, nor would I ever want to.

Last weekend, I got to travel back to that beloved place for a few days in the mountains with my best friend, Anna.  We went on a “Women’s Outdoor Adventure” learning to make fires and shelters, orienteering and foraging.  It was incredible and I left feeling empowered, tough and rustic – the inspiration for this recipe.

This rustic tart is uncomplicated with no frills or embellishments – but beautiful in its own way…shabby-chic, even?  You can buy a pie crust, even a gluten-free one if that’s your thing.  I also have a great crust recipe {HERE in my quiche recipe} if you want homemade.  I made mine with Einkorn flour which is our go-to baking flour at home.  You can customize your veggies and cheese.  You can sub Boursin for ricotta or softened cream cheese if you like.  This dish would be a great one to share at a holiday party or put right in the center of a charcuterie board to mix things up.  You could even convert this recipe to make small, individual portions in a muffin pan.  I hope you enjoy this recipe as much as we did.

Savory Rustic Tart

Print Recipe Pin Recipe

Ingredients

  

• 1 pie crust
• 1 package Boursin cheese
• 8-10 oz Cremini mushrooms sliced
• ½ pound Asparagus ends removed then cut in half
• ½ red bell pepper sliced thin
• 4 tablespoons butter divided
• 1 tsp salt divided
• 1 tsp each pepper and garlic powder divided
• ¼ cup crumbled Gorgonzola or blue cheese
• 1 egg beaten

Instructions

 

• Preheat the oven to 400 degrees.  Unwrap Boursin cheese and set it on the counter to soften.  Roll out your pie crust to a 12-inch or larger circle.  It doesn’t have to be the prettiest circle… remember it’s “rustic”.  Transfer to a baking sheet lined with parchment paper and set aside.
• Add 2 tablespoons of butter to a skillet over medium heat.  When it’s melted and sizzling, add the mushrooms and half the seasonings. Saute, stirring often, until they begin to soften.  Transfer to a dish and set aside.  Repeat this process with the asparagus and bell pepper together.
• Using an offset or rubber spatula, spread the Boursin all over the middle of the pie crust, leaving about 2 inches around the perimeter.  Add the mushrooms on top and then the veggies.  You can arrange them in a pattern if you wish.  Fold up the edges all around to make a little wrapped package of dough with an open top and crimp together the pieces that overlap.
• Brush with beaten egg and bake for 30-35 minutes or until the crust is golden brown.  Sprinkle the top with crumbled Gorgonzola or blue cheese.  Let it cool slightly and slice.