Greatest Hits: 2009

All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. 

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Mushroom and Roasted Pepper Tarts
Becky Luigart-Stayner

December: Mushroom and Roasted Pepper Tarts

If you're looking for a holiday-worthy dish to serve your vegetarian guests, look no further. This elegant tart is as satisfying as it is pretty, with big hits of flavor from roasted red peppers, umami-rich Parmigiano-Reggiano cheese, and three kinds of mushrooms. Deliciously flaky homemade pie crust sends this recipe over the edge.

Make-Ahead Tip: Prepare these tarts up to two days ahead, chill, and reheat just before serving.

View Recipe: Mushroom and Roasted Pepper Tarts

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