Three cheese, mushroom and saucisson sec (dry-cured salami) puff pastry tart

The perfect savory tart for the New Year's table

For many of us in charge of cooking for the holiday table, these days are anything but calm and relaxing. For some, they are filled with anxiety and frustration because, let’s not kid ourselves, having to cook for a large number of people is not a piece of cake no matter how experienced you are. And if you are a perfectionist? Well, then you really are screwed.
Being kind to yourself and letting go of the stress and the need to be perfect is key to enjoying the fruit of your labors. Besides, you are not doing this only for your guests, but for yourself too! And believe me, your guests are there for you, not for your food.

For me, the secret to surviving these frantic, crazy days of celebrations and dinner parties is to cook easy, tried and tested dishes that you know will satisfy your guests and that will not keep you captive in the kitchen for hours. One such dish is a savory puff pastry tart.

This one with three different kinds of cheeses, mushrooms and saucisson sec (French dry-cured salami/sausage), is really delicious. Earthy, sweet, salty, spicy, creamy, crisp and buttery, with flaky and crispy puff pastry, spicy and salty salami, rich and slightly tangy crème fraîche, earthy mushrooms with deep, umami flavor, and with each cheese —mild Brie, creamy Gruyère and intense Grana Padano— giving its own character to the tart creating an exquisite combination of flavors and textures.

I wish you all a Happy and Healthy New Year, with lots of tasty adventures.