#rusticrecipe

This rustic savory tart combines the earthy flavors of mushrooms and spinach with the tanginess of feta cheese, all nestled in a flaky puff pastry crust. It's perfect as an appetizer or served alongside a fresh salad for a satisfying main dish.

Ingredients: 1 sheet of puff pastry. 2 tablespoons olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup mushrooms, sliced. 1 cup spinach leaves. 1/2 cup crumbled feta cheese. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: Start by heating the oven up to 400F 200C. Set a pan on medium heat and add the olive oil. It will take about 5 minutes of cooking the onions and garlic until they get soft. Put mushrooms in the pan and cook for about 5 minutes, until they give off their water. Add the spinach leaves and cook until they wilt. Add pepper and salt to taste. On a baking sheet, roll out the puff pastry. Spread the mushroom and spinach mix out evenly on the pastry, but leave some space around the edges. Crumble some feta cheese and sprinkle it on top of the vegetables. To make a rustic crust, fold the edges of the pastry over the filling. Beat an egg and brush it around the edges of the pastry to make them golden. The pastry should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and crisp. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

This rustic roasted chicken is a classic dish that's simple to prepare yet delivers incredible flavor. The garlic and rosemary infuse the chicken with aromatic goodness, while the lemon adds brightness to every bite. Perfect for a cozy family dinner or a gathering with friends.

Ingredients: 1 whole chicken about 4-5 lbs. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, sliced. 1 onion, quartered. 2 sprigs of fresh rosemary. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Put olive oil and minced garlic in a small bowl. Clean the chicken with water and dry it with paper towels. Add salt and pepper to the inside of the chicken. Spread the garlic and olive oil mixture out over the chicken so it's covered all over. Trim the onion and put rosemary sprigs, lemon slices, and onion quarters inside the chicken. Use kitchen twine to connect the chicken's legs and tuck its wings under its body. Put a lot of salt and pepper on the outside of the chicken. In a roasting pan, put the chicken. Roast it in a preheated oven for about an hour and fifteen minutes, or until the internal temperature reaches 165F 75C and the juices run clear when a knife is stuck between the leg and thigh. After cooking, take the chicken out of the oven and let it rest for 10 to 15 minutes. Then, cut it into pieces. Enjoy! Put the chicken on a rustic grill and serve it with your favorite sides.

Prep Time: 15 minutes

Cook Time: 75 minutes

This Rustic Potato and Egg Salad is a classic side dish that's perfect for picnics, barbecues, or any meal. Creamy potatoes and hard-boiled eggs are combined with a tangy mayo-Dijon dressing for a delicious and satisfying salad.

Ingredients: 4 medium-sized potatoes. 4 hard-boiled eggs. 1/2 cup diced red onion. 1/2 cup diced celery. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons white wine vinegar. Salt and pepper to taste.

Instructions: Wash and peel the potatoes, then cut them into bite-sized cubes. Place the potato cubes in a pot of salted water and bring to a boil. Cook for 10-12 minutes or until the potatoes are fork-tender. While the potatoes are cooking, peel and chop the hard-boiled eggs. Drain the cooked potatoes and let them cool for a few minutes. In a large bowl, combine the potatoes, chopped eggs, diced red onion, diced celery, and chopped fresh parsley. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar until well combined. Season with salt and pepper to taste. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly. Refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled and garnish with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes