This tart has a pesto base and is topped with sliced tomatoes and cheese. To cut down on time, use your favorite jarred pesto. This tart is great for a quick and light dinner, and works well as a Thanksgiving side, too! Take a look at the recipe below!

Tomato Pesto Tart Made from Puff Pastry Dough

Yields 9

This tart is great for a quick and easy light dinner or snack!

Ingredients

• 1 sheet puff pastry dough
• 1/4 cup pesto
• 3 large plum tomatoes
• 1/2 cup Quattro Formaggio Cheese (or Parmesan cheese)
• basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 400 F.
2. Line a baking sheet with parchment paper.
3. Prepare your work surface with flour. Unfold thawed puff pastry onto the surface. Roll it out, then place onto the baking sheet.
4. Poke a few holes in the pastry using a fork.
5. Spread pesto onto the pastry, avoiding the edges.
6. Arrange the tomato slices in rows.
7. Sprinkle tomatoes with cheese.
8. Bake for 12-13 minutes until pastry is golden brown.
9. Add basil leaves on top (optional).

Photos and recipe: Today’s Creative Blog.

This vegetarian delight is stacked high with fresh veggies, herbs, 3 kinds of cheese, baby greens, and a delicious tomato-basil sauce. Pair it with an arugula salad and a simple olive oil and balsamic dressing. This lasagna is a no-brainer to put together – it only looks complicated! Impress your guests with this lasagna that they won’t soon forget!

Stacked Vegetarian Lasagna Pie

Serves 10

Ingredients

• 14 dried lasagna noodles
• 2 tbsp olive oil
• 1 1/2 cups finely chopped carrots (3 medium carrots)
• 2 cups finely chopped zucchini (1 medium zucchini)
• 4 cloves garlic (minced)
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6 ounce packages baby spinach
• 2 tbsp fresh basil (or dried)
• 1 egg (beaten)
• 1 15 ounce carton ricotta cheese
• 1/3 cup finely shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 26 ounce jar tomato-basil pasta sauce (about 2 1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Instructions

1. Preheat your oven to 375 degrees F. Cook your lasagna noodles according to package directions. Drain noodles and rinse with cold water. Drain once more and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add in carrots, zucchini, and half of the garlic. Cook for 5 minutes, or until veggies are crisp and tender. Transfer the veggies to a bowl and add the remaining oil to the same skillet and heat again on medium-high heat. Add in mushrooms and remaining garlic. Cook for 5 minutes or until tender. Gradually add in spinach and cook for 1-2 minutes. Transfer the mushroom mixture to a bowl. Stir in basil and set aside.
3. In a bowl, stir together the egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
4. Spread 1/2 cup of the pasta sauce on the bottom of a 9×3 springform pan. Arrange 3-4 cooked noodles over the sauce to create 1 layer. Top the layer with half of the spinach-mushroom mixture. Add half of the ricotta cheese mixture over the spinach mixture. Add another layer of noodles. Spread over half of the remaining tomato sauce. Top with all of the vegetable mixture. Sprinkle half the Fontina cheese over the vegetable mixture. Add another layer of noodles. Layer the remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with a layer of noodles and the rest of the sauce.
5. Place the pan on a baking sheet lined with foil. Bake for 45 minutes. When the time is up, sprinkle with the remaining Fontina cheese and bake 15 minutes more. Take the pie out and cover and allow it to sit for 15 minutes. Remove the side of the pan and cut into wedges. Garnish with rosemary sprigs (optional).

Photo and recipe: BHG.

We love using spices and herbs! From simple oregano and basil to nutmeg and saffron, there are many to choose from. There are spices and herbs that are common in every day dishes that we use almost every day. If you’re wondering which to stock up on, read our list!

1. Oregano

Oregano is a staple in Mediterranean cuisine, and it’s mostly used on pizza, as well as tomato sauce. Due to its strong flavor, oregano is best paired with other bold flavors to keep it from dominating the dish.

2. Basil

Just like oregano, basil is a staple spice that’s added to sauces and topped on pizza. Basil goes best with tomato dishes. Basil can also be paired with meats, fish, and salads.

3. Rosemary

Just as you would with oregano, rosemary is best paired with bold flavors since it has a bold flavor itself. You can remove the leaves from the stems and just add them like that to your dish, or you can chop them up to release the oils and thus more flavor.

4. Cinnamon

Cinnamon can be used as a natural food preservative due to its ability to stop mold from growing. It can be used in savoy and sweet dishes like chili, beef brisket, or pumpkin pie.

5. Black Pepper

Black pepper is the most widely used spice in the world. Dishes with a cream sauce may require white pepper, which is a milder version than black pepper. Black pepper is usually added after the dish has been cooked.

6. Sage

Because of its minty taste, sage is often used in sauces for meant entrees like pork chops, chicken breasts, and turkey. It also goes well with squash and pumpkin.

7. Bay Leaves

Bay leaves were used by the ancient Greeks, and it’s commonly used in Mediterranean cuisine. Bay leaves can be used in soups, meat stews, seafood dishes, and vegetable dishes.

8. Paprika

Paprika is a common spice used in the Balkans, Morocco, and even South Africa. It can be used in stews such as goulash, and it is also used in preparation of sausages. Paprika also goes well with tomato dishes, and in chili.

9. Onion Powder

Onion powder is simply ground onion with salt. You can use it in pasta dishes, pizza, and on grilled chicken.

10. Nutmeg

Nutmeg goes great in stuffings and sausages. It also pairs well with lamb, veal, and pumpkin.

Photos: Wikimedia, Evo Marketplace, Gourmandistan, Rhinobutt, Jones Garden, Free Food Photos, Amoils, Gujarat, Cooks.ndtv, Your Med Guide.