I've been meaning to try Islay's goat cheese and pear tart, but I don't know if the pear falls into the "sweet" category for you.

Fresh fruit sugar is a whole lot different than refined sugar but still sweet for a "savory". Sounds good though!

Do a caramelized onion and goat cheese tart. Like this one

Or, you can do a puff pastry version of pissaladaliere -- with onion, anchovy and olives.

Sautee chopped up shrimp in a bit of butter with garlic, put it into your puff pastry boats ors quares, drizzle with a little brandy and bake.

The goat's cheese and pear tart would be the perfect snack with a glass of wine!

How about this one, although it does have an apple? You could use the puff pastry in place of the traditional pastry crust. I haven't made it, but saved it just because it sounds so good. You might have to adjust the cooking time to allow for the change in crust.

Savory Autumn Crostada

• large baking apple

• 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on

• 1 small yellow onion, peeled, root end trimmed but intact

• 3 tablespoons unsalted butter, melted

• 2 teaspoons chopped fresh rosemary

• 2 teaspoons chopped fresh thyme

• Kosher salt and freshly ground black pepper

• 2 tablespoons whole-grain mustard

• 1⁄3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

• Slice and core the apples, peel and slice the butternut, and peel and slice the onions. Put all the squash, onion and apple slices into a bowl, and pour the melted butter over the top. Toss in the herbs, and season with salt and pepper, toss or mix them gently so each piece is coated perfectly in butter. Spread the mustard over the dough, leaving a 1-1½ inch border. Beginning on the outside, alternate slices of squash, apple and onion in a circle, tucking them close together. Continue layering it all into the center of the circle as well using smaller pieces to fill in the holes. Next, fold in the sides, pleating where necessary to contain the filling. Press the edges down gently and tuck any pointy pieces of onion or apple back down into the crostata. Place in a 400° oven until the crust is golden brown and flaky, about 55 minutes. After the 55 minutes, pull the crostata out of the oven. Crumble the cheese using a fork and scatter over the top of the crostata. Place the crostata back in the oven for another 5 minutes to melt the cheese. Let it cool for a few minutes, slice it into wedges and serve. It can also be served room temperature.

• Or you could make an egg based topping, or spread with mustard, slices of corned beef and some swiss cheesse, roll up like cinnamon rolls, slice and bake. We actually made those for my stepson's wedding "appetizer reception" and they were all gobbled up. They're finger food, so easy to snack on, and other meats or cheeses could be used instead, depending on what you have on hand.

• And, suddenly, I have no idea how to get rid of these "bullets". (sigh)

• Annie

Annie, just click this icon again:

Love this one

1 sheet puff pastry -- 18 x 11"

3 Tbl honey mustard

4 Ounces prosciutto -- thinly sliced

1 Cup Parmesan cheese -- freshly grated

1 egg

2 Tsp water

Place the puff pastry on a work surface and spread the mustard over the top.

Arrange the prosciutto evenly over the mustard to cover all the pastry, and

then sprinkle with the Parmesan. Lightly press the cheese into the

prosciutto with a rolling pin.

starting at one long edge, roll up the puff pastry like a jelly roll just to

the middle of the dough; then roll up the other side in the same fashion,

making two rolls that meet in the center. Using a serrated knife, cut the

rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined

with parchment paper and press lightly with your hands to flatten.

Refrigerate for 15 minutes.

Preheat oven to 400 degrees.

Beat the egg and water together in a small bowl. Brush the top of each

palmier with the egg wash. Bake until puffed and lightly golden, about 10

minutes. Serve warm or at room temperature.

-----------------------------------

And this one

Tomato - Oregano Tarts

4 Servings

1 Lb very ripe tomatoes

2 Tbl olive oil

Salt and pepper

1 Slice of bread

1/2 Lb puff pastry

2 Tbl or Capers or

4 Oz black olives (Nicoise or

Kalamata) - pitted

6 oregano sprigs

Peel and seed tomatoes. Chop coarsely.

Put olive oil into a sauce pan or skillet heat, add tomatoes and

salt and pepper to taste and sautee for 7 to 8 minutes.

Trim crusts from bread and process into crumbs. Mix crumbs with

2 oregano sprigs. Add to Tomato mixture. Set Aside.

Roll puff pastry into a generous 12 inch square. Place on a

chilled baking sheet. (may also be made into 4 six inch circles,

use a tart ring or plate as a template and cut out)

Prick pastry all over, leaving 1/2 inch border unpricked. Bake

for 10 minutes.

Remove from oven and spread a layer of tomato mixture and

sprinkle with capers or olives. Return to the oven and bake an

additional 8 minutes.

If serving as a first course, allow one per person.

Or cut the large tart into small squares and serve as an

appetizer in the living room.

Garnish with sprig of oregano.

Well heck. Thanks, writersblock. I went back to "edit", but when I clicked that icon I just got MORE bullets in my beginning paragraph. Maybe it doesn't work right on edit....

Annie

Darn. Oh well, it does work before you post the first time.

The bullets system is a little weird and can go haywire. Annie, it's not you.

If it really bothers you, you might be able to clean it up by highlighting the whole thing, clicking on the bullets icon a few times (more than once, anyway) until all the bullets disappear, backspacing over all the line breaks then entering them again, saving the message, then editing again highlighting the bullet parts and clicking the icon once. If it's too screwed up, it won't work, but if it's just stray codes it might. Alternatively, copy it into Word, make it look right, delete what's there and paste it back from Word.

It's legible the way it is, however, so don't sweat it.

Arrggh. No matter what I do, it just makes it worse.

Plllog, it WAS a word document originally! (sigh) Ah well, as long as it can be read, I guess I'll leave it.

Annie

Well, the bullet function does have bugs. It works much better than right after the merger when they put it in. :) There was probably a loose code in the Word document. Those happen and Word is programed to try to display around them rather than freaking out. HTML is really really simple and can't really do the do what I mean logic.

Annie, don't worry. It reads fine.