Carefully folded rounds of flaky, buttery pastry make these rustic tarts a feast for the eyes as well as the palate. They’re substantial enough to serve as an entree with a side salad, or cut them down and use them as an easy, elegant appetizer. They’re made by The Bread Project in Emeryville, California, a nonprofit that trains people with limited resources in the art of baking, helping them develop expert job skills for working in the food industry.
Mushroom Leek Chèvre Tart complements the earthy flavor of mushrooms with rich béchamel and a mildly tangy chèvre cheese, great for vegetarians.
Bacon Potato Raclette Tart combines classic American flavors of bacon and russet potatoes with French béchamel, thyme and molten raclette cheese.