Kids in the Kitchen - Part 6
Kids in the Kitchen is our blog series, where in collaboration with Little Kitchen Academy, we’re sharing recipes and tips for getting kids interested in food and involved in the kitchen.
Baked Rosemary, Brie, and Mushroom Tart
This savory baking recipe offers rich opportunities for students to practice essential kitchen skills, including:
• Safe use of heat and cooktop cooking
• Sequencing and multi-step planning
• Knife skills and ingredient preparation
• Observing how heat transforms texture, aroma, and flavor
It’s also a wonderful introduction to savory baking and the idea that meals are built in layers—each step contributing something essential to the final result.
Prep time: 20 minutes
Bake time: 15–18 minutes
Serves: 2–3
Ingredients
• 1 fresh rosemary sprig, chopped
• 1 tbsp olive oil
• 30 g yellow onion, thinly sliced
• 60 g cremini mushrooms, thinly sliced
• 4 asparagus spears, chopped
• 1 garlic clove, minced
• 30 g fresh spinach
• 1 sheet puff pastry
• 40 g Brie cheese, sliced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 egg, beaten
1. Preheat the Oven
Preheat the oven to 400°F (200°C).
Inviting students to help preheat the oven creates an important moment to discuss temperature, timing, and safety. This step sets expectations for what happens now and what comes later, supporting sequencing and sustained focus.
2. Sauté the Vegetables
Warm the olive oil in a frying pan over medium heat and sauté the onions until golden.
As the onions cook, encourage students to observe how heat softens them and changes both color and aroma. This reinforces cause-and-effect learning and builds awareness around cooktop cooking.
Add the salt and pepper, mushrooms, asparagus, followed by the garlic. Cook until tender.
Students can help add ingredients one at a time, practicing patience, control, and the understanding that each ingredient plays a role in building flavor.
3. Add the Spinach
Turn off the heat and add the spinach, stirring until wilted.
Fresh spinach harvested from Click & Grow indoor gardens creates a powerful learning moment. Watching spinach wilt helps students understand how leafy greens change when exposed to heat—and reinforces the connection between growing, harvesting, and cooking food.
4. Prepare the Pastry
Roll out the puff pastry and place it on a parchment-lined baking tray.
Rolling dough supports coordination and spatial awareness. Encourage students to notice the shape, edges, and thickness as they work.
Spoon the vegetable mixture into the center of the pastry, leaving a small border.
This step reinforces planning and discipline—learning where food belongs and why space is intentionally left around the edges.
5. Assemble and Bake
Arrange the Brie on top and sprinkle with fresh rosemary.
Fresh rosemary harvested from Click & Grow indoor gardens creates a powerful sensory learning moment. As students chop and gently warm the rosemary, they experience how heat releases its natural oils and aroma. Deepening their understanding of how herbs transform flavor and reinforcing the connection between growing, harvesting, and cooking food.
Brush the pastry border with egg wash and bake until golden.
6. Reflect and Serve
Cool slightly, slice, and enjoy.