One of the items in my freezer is a package of puff pastry. I have found it invaluable. Countless numbers of both sweet and savory easy recipes are just around the corner using a sheet, and they all look impressive. Far more impressive than difficult.

For example, take a look at these savory tarts…

 

 

Or what about sausage rolls? Perfect with a cold beer for Super Bowl Sunday. Just slice them for individual servings. They aren’t exactly traditional since there isn’t a hard boiled egg anywhere, but then there isn’t any frying involved.

For a starter at Christmas I wanted something a little more impressive. The cookbook Delicious Gatherings, author Tara Bench (from TaraTeaspoon), had just the thing I was looking for.

She describes it as a show stopper, I heartily agree. It isn’t that difficult to make. You could use the same design for all kinds of fillings. This one uses canned artichoke hearts, baby spinach, scallions, an egg, and feta. She includes dill, it’s not one of my favorite seasonings so I left it out and substituted parsley.

Ingredients:

• 1/2 cup of crumbled feta (about 2 oz)
• 2 packed cups of baby spinach (about 3-1/2 oz)
• 1/4 cup of chopped scallions
• half a 14-oz can of artichoke hearts in water, drained and rinsed
• 1 large egg
• 1 tablespoon of water
• All purpose flour for dusting
• 1 (17.5-oz) box of puff pastry, thawed
• Sesame seeds

Topping:

• 2 tablespoons flat leaf parsley
• 2 Tablespoons chopped scallions
• Zest of a half lemon
• 1 tablespoon honey

Method:

1. For the tart: Preheat the oven to 375 degrees F with the rack in the lower third. Line a baking sheet with parchment paper. Set aside.
2. In the bowl of a food processor fitted with the blade attachment, add feta, spinach, scallions, and artichokes. Pulse until very finely chopped.
3. In a small bowl, whisk the egg and water together to make an egg wash. Set aside.
4. On a lightly floured surface, roll out one to the sheets into a 12-by-12 inch square. Cut a 12-inch-diameter circle out of the pastry using a plate or mixing bowl as a guide. Place the round onto the parchment paper on the baking sheet.
5. Spread the feta cheese mixture evenly on the pastry, leaving a 1/2 inch border around the edge. Brush some of the egg wash around the edge of the first pastry sheet.
6. Roll out the second sheet and cut into a 12-inch-diameter circle, place it on top of the first. Press gently around the edges to seal.
7. Using the rim of a 3-inch cup or bowl, press it gently into the center of the puff pastry to make an indentation without pressing all the way through. This will guide your cutting.
8. Use a sharp knife to cut the circle in quarters, cutting from the indentation in the center to the edge. Leave the strips attached at the center. Cut each quarter in half, the same way, creating 8 strips. Then cut each 8th into 3 strips, making 24 strips total. Carefully twist each strip twice without breaking it off.
9. Brush the tart with the egg wash and sprinkle with sesame seeds.
10. Bake for 30 to 35 minutes until the pastry is golden brown. Cool before serving.
11. For topping: Combine the parsley, scallions, and lemon zest. When you are ready to serve the tart, drizzle with the honey and sprinkle with the herb mixture.

New Year’s Eve supper included another dish using puff pastry. This time a potato tart garnished with crumbled potato chips.

It was perfect with an arugula salad and glass of chilled champagne. Just a smidgen of caviar to celebrate the end of the year.

 

I am taking this along to Fiesta Friday, perfect food to share at a party. Fiesta Friday is hosted by Angie. It’s Fiesta Friday #520 and the co-host this week is Jhuls from The Not So Creative Cook.