puff pastry

October – Puff Pastry Savory Tarts
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October – Puff Pastry Savory Tarts

Having a package of puff pastry in the freezer is like money in the bank. It’s easy to create wonderfully impressive appetizers or even full dinners in almost the blink of an eye.

You are limited only by your imagination and the contents of your fridge, pantry and/or garden.

My preference is for tarts that highlight vegetables but no one is stopping you from adding a little tuna or sausage or prosciutto. Cheese is nice, but any kind works. I’ve used parmesan, goat cheese, cheddar, mozzarella, ricotta and fontina. All of them are delicious. But, if all you have is Monterey jack…go for it.

There are is vegan puff pastry out there, and delicious vegan cheeses. They have come a long way in the past few years. Don’t let that stop you.

You will find the recipes for the Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese and Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Sliced Zucchini Flowers, Basil and Balsamic Drizzle here. That post is from May of last year.

 

I still have a glut of zucchini in the garden although I think it will soon come to an end. This year I discovered a way to prolong the harvest. Zucchini grows on vines, so trimming the older, ratty looking (or powdery mildewed) leaves encourages new growth and continued fruiting. I also fertilized the vines when I did the first pruning, something I didn’t do last year. Zucchini are considered heavy feeders.

As a complete aside, does anyone else think it is strange that the plural of leaf is leaves? Why not leafs? Leave has another meeting entirely. Just a random thought there.

Puff Pastry Zucchini Tart

Puff Pastry Zucchini and Ricotta Tart

 

Puff Pastry Tomato and Mozzarella Tart

Puff Pastry Tomato and Mozzarella Tart

 

Following are the ones for the two other tarts, Zucchini and Ricotta and Tomato and Mozzarella.

I modified the zucchini tart from a galette recipe on Smitten Kitchen who adapted the filling from a Cook’s Illustrated tart. It’s rare to find something entirely new in cooking, we all riff on each other.

Zucchini and Ricotta Tart

Ingredients:

  • I sheet of puff pastry, thawed
  • 1 large of 2 small zucchinis, sliced into 1/4 inch thick rounds
  • 1 tablespoon plus 1 teaspoon of olive oil
  • 1 medium clove of garlic, minced
  • 1/2 cup of ricotta cheese
  • 1/2 cup of grated parmesan
  • 1/4 cup of shredded mozzarella
  • 1 tablespoon of pesto (or a tablespoon of finely sliced basil leaves)
  • 1 egg yolk, beaten with 1 teaspoon of water

Method:

  1. Line a sheet pan with several layers of paper towels, spread out the zucchini slices out and sprinkle with about 1/2 teaspoon of kosher salt. Let them drain for about 30 minutes, then gently blot the tops of the zucchini dry with other paper towels.

    Draining zucchini

    Draining zucchini – they will release a lot of liquid

  2. In a small bowl whisk the olive oil and garlic together. In another bowl ix the ricotta, Parmesan, mozzarella, 1 teaspoon of the olive/garlic mixture, and the pesto together. Season with a bit of salt and pepper and set aside.
  3. Heat the oven to 410 degrees F. Line a baking sheet with parchment paper.
  4. Unfold the pastry sheet on a lightly floured surface, roll into an 11 inch square and place in the center of the prepared parchment lined baking sheet. With a knife, make a shallow cut about 1 inch in from the edge. Be careful to not cut all the way through. Brush the edges with the egg wash.
  5. Spread the ricotta mixture evenly over the bottom of the pastry, leaving the border uncovered. Shingle the zucchini attractively on top of the filling. Drizzle with the remaining garlic and olive oil mixture.
  6. Bake until the filling is set and the edges are golden brown. This took about 25 minutes in the middle of my oven.
Zucchini and Ricotta Tart

Zucchini and Ricotta Tart

Tomato Tart with Mozzarella

Ingredients:

  • 1 sheet of puff pastry, thawed
  • 1 egg, lightly beaten
  • 1/2 cup of Parmesan cheese
  • 2 plum or small tomatoes (or 1 large heirloom tomato), cored and cut crosswise into 1/4-inch slices
  • 1/2 teaspoon of kosher salt
  • 1 cup of shredded mozzarella cheese
  • 2 tablespoons of olive oil
  • 1 garlic clove, minced
  • 2 Tablespoons of finely sliced basil leaves (I didn’t have any)

Method:

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Unfold the pastry sheet on a lightly floured surface. Roll it out into an 11-inch square and place in the center of the prepared backing sheet. With a knife, make a shallow cut about 1 inch in from the edge. Be careful to not cut all the way through. Or form a crust by folding over the edges about 1/2-inch. Brush the edges with the egg.
  3. Sprinkle the Parmesan cheese evenly over the dough, then poke the dough all over with a fork, make sure to go all the way through the dough. Note: I forgot this step and the entire center puffed up like a balloon when it was baked, sigh. It was ok though as I just poked it down and you couldn’t really tell after the filling was added. Don’t you forget it and poke after the parmesan is added. 
  4. Bake until golden brown, about 15-20 minutes.
  5. Removed from the oven and cool.
  6. While the crust is baking and cooling, place the tomato slices on a triple layer of paper towels. Sprinkle with salt and let sit for 30 minutes. Place a second double layer of paper towels on top and press firmly to dry the tomatoes.
  7. In a small bowl, combine the garlic and olive oil, season with salt and pepper and set aside.
  8. Once the crust is cool, sprinkle mozzarella evenly over the bottom and layer the tomato slices over the mozzarella. Drizzle with the olive oil/garlic mixture.
  9. Bake until the crust is deep golden brown and the cheese is melted, 10 to 15 minutes.
  10. Let cool on a wire rack before slicing. A pizza cutter make short work.

And you might want to know where I was going with these amazing tarts. Do you? We have been having ‘puppy play dates’ with a friend’s retriever and our own Shanna. They are both now 5 months old, Inyo is 2 days older than Shanna. While the puppies play, the adults have wine, wonderful conversation and gourmet snacks. It’s a lot like what we used to do when our children were young. We have been rotating who is responsible for the food and the snacks have become increasingly wonderful as we are challenged cookery wise. It’s a lot of fun after the months of isolation cooking for just our own family.

Here are Inyo and Shanna, exhausted by several hours of active play. They look very pleased with themselves, and happy.

Inyo and Shanna

Inyo and Shanna

Even though he is about twice her weight, she gives as good as she gets.

I am going to take this to Fiesta Friday #401 hosted by Angie. If you would like to join the party or take a look at the recipes, craft or decorating ideas…just click on the link to this virtual event.

 

May – Puff Pastry Pizza
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May – Puff Pastry Pizza

I have been wanting to make this for weeks but it kept getting pushed to the back of the menu.

Imagine it…crisp puff pastry that flakes and crackles when you bite in, creamy melty cheese, and some interesting additions. It’s like a pizza croissant. Oh my! This was amazing. It’s perfect for a summer snack out on the deck or patio with friends, I’d add a glass of rose or white wine to round out the celebration. Cut it into small strips or slabs, larger ones for a whole meal. Use whatever ingredients you have on hand. In my book almost anything is possible and allowable on a pizza. It’s the perfect food.

Puff Pastry Pizza with Caramelized Onions and Sliced Zucchini Flowers and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Sliced Zucchini Flowers, Basil and Balsamic Drizzle

I don’t have an actual recipe, fly by the seat of your pants and your own families preferences. You will need a frozen package of puff pastry. Defrost it in the fridge for a few hours or on the counter for 40 minutes.

While your oven is preheating to 410 degrees F, unfold the pastry (there will be 2 sheets) onto separate parchment lined baking sheets. Crimp the folds together if necessary, then use a small sharp knife to make a shallow cut about 1/2 an inch from each edge. Try not to cut all the way through to the bottom.

Once your oven has reached full temperature, bake the unfilled pastry sheets for 10 minutes. Remove from the oven and add your desired filling. I recommend you not make it too runny, you want the bottom crust under the filling to remain crisp.

Here are a couple of ideas:

  1. Spread caramelized onions in the center on one sheet, top with thinly sliced fresh chives and blue cheese crumbles. Garnish with chives, add a few chive flowers before serving.
  2. Thinly slice fresh mozzarella to the center, add halved cherry tomatoes, thinly sliced zucchini flowers and basil. Drizzle with balsamic vinegar before serving.

Once you have added your topping, bake for an additional 10-12 minutes until hot, melted and browned.

This is fancy stuff without fancy time on your part.

Serve it for lunch or dinner with a green salad. To me this is perfect alfresco dining.

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Sliced Zucchini Flowers, Cherry Tomatoes, Basil and Balsamic Drizzle

 

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

I’m going to cut this into enough pieces to share on Fiesta Friday #330 hosted by Angie. Fiesta Friday is a collection of posts about food, gardening, fashion, and crafts…a virtual party. Come on over and take a look and/or add your own link. Please read the link rules first. This week’s cohost is Mollie @ Frugal Hausfrau

Thank you for visiting, I would love to hear how you are doing. And finally, have a wonderful weekend. Stay safe and well.

January in the Kitchen – Sausage Rolls
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January in the Kitchen – Sausage Rolls

These sausage rolls have been a big hit at parties, movie nights, and TV sporting afternoons. Sausage rolls are part of my English heritage, I remember my grandmother making them. She was wonderful with all kinds of pastry; I’m not nearly so clever. For those of you who are not familiar with them, sausage rolls are similar to “Pigs in Blankets”, an American favorite. But, much, much better! They are traditionally eaten on Boxing Day, the day after Christmas when the servants had a day off (if you lived in the Downton Abbey era).

Sausage Rolls

Sausage Rolls

I’m going to give two sets of directions, one with the sausage made from scratch and one with doctored store bought sausage. I’ve done them both ways, both are good. I’m not talented with pastry and used commercial all butter frozen puff pastry from Pepperidge Farm; but I invite you to make your own if you are so inclined. They would be even better.

This recipe was adapted from one in the New York Times by David Tanis.

Sausage Roll recipe #1 (from scratch)

  • 2 pounds port shoulder, not too lean, have it ground coarse (you can have the butcher grind it for you or do this in a food processor with the metal blade)
  • 2 teaspoons of kosher salt
  • ½ teaspoon of black pepper
  • Pinch red pepper flakes
  • ½ teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • ¼ teaspoon mace
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoons chopped fresh sage or 1 tablespoon dried
  • 2 tablespoons chopped parsley

Sausage Roll recipe #2 (Cheater’s rolls)

Before you make the “cheaters rolls”, check the seasoning of your sausage by frying a bit in a skillet. The sausage may not need any extra spicing up and could be fine as is.

No one needs to know you didn’t make these from scratch.

  • 2 pounds mild pork sausage either bulk or removed from casings
  • Pinch red pepper flakes
  • 1/4 teaspoon ground coriander
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon mace
  • 1 teaspoons chopped fresh thyme or ½ teaspoon dried
  • 1 tablespoons chopped fresh sage or ½ tablespoon dried

Pastry and Assembly

  • 1 package all butter puff pastry
  • 1 egg, beaten for egg wash
  1. Defrost the pastry if frozen.
  2. Mix the pork with all the seasonings in a large bowl, incorporating evenly.
  3. With wet hands form the sausage into 4 logs or rolls about 9 inches in length. Wrap each in plastic wrap and refrigerate for at least an hour.
  4. Preheat the oven to 375 degrees F
  5. Line two sheet pans with parchment paper
  6. Working one at a time, roll each pastry sheet into a rectangle approximately 9 by 10 inches, cut in half to make 2 pieces each about 9 by 5 inches.
  7. Unwrap each sausage roll from the plastic and place it in the center of one rectangle. Wet one of the long edges with a bit of water to seal the pastry and roll it up, tucking in any pastry at the ends.
  8. With the seam side down, cut each log into 8 pieces.
  9. Lay the pieces pastry side up (seam down) on the baking sheets and brush with the beaten egg.
  10. Repeat with the other pastry sheet.
  11. Bake for 25 minutes until the pastry is crisp and brown, and the sausage cooked.

Cool for a few minutes before serving, these are good warm or served at room temperature. They are even good for breakfast the next day reheated in the oven. Serve with a good spicy brown mustard such as the one here

These are excellent with a cold beer (or champagne).