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Spinach and Artichoke Tarte Soleil (the joys of puff pastry) – January
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Spinach and Artichoke Tarte Soleil (the joys of puff pastry) – January

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.

spinach and artichoke tarte soleil

spinach and artichoke tarte soleil

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.
spinach and artichoke tarte soleil

spinach and artichoke tarte soleil

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

Potato Chip Tart

Crispy Potato and Sour Cream Tart

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

Potato Chip Tart

Crispy Potato and Sour Cream Tart

 

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. 

January – Roasted Garlic Spice
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January – Roasted Garlic Spice

When should a recipe be posted? For me it’s a big question. If something is simple or obvious should it be left un-blogged? When is something interesting enough that you will want to read it? If you have thoughts, let me know because this question weighs on me. My family will say “take pictures and post this” and I think “there are a million similar recipes on the internet, no one will want to read one more”. It’s a problem because I read so many postings from talented home cooks out there, not to mention the professional blog sites.

Once in a while something simple turns out to be far more than the sum of it’s parts. This recipe came from the cookbook “At Home with Michael Chiarello“. I have found all his cookbooks treasure troves of simple and delicious ideas. He suggests using this roasted-garlic spice on potato chips, something I did as a amuse-bouche before Christmas dinner last year. But it has other uses as well.

“What is an amuse-bouche and why did you do that” you ask? For the what I turn to Wikipedia:

An amuse-bouche [aˌmyzˈbuʃ] (plural amuse-bouches) or amuse-gueule [aˌmyzˈɡœl] is a single, bite-sized hors d’œuvre.[1] Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef’s selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.

The term is French, literally translated as “mouth amuser”. The plural form is amuse-bouche or amuse-bouches.[2] In France, amuse-gueule is the proper term normally employed in conversation and literary writing,[3] while amuse-bouche is a euphemistic hypercorrection that appeared in the 1980s[4] on restaurant menus and is used almost only there. In French, bouche refers to the human mouth, while gueule refers to the mouth or snout of an animal, and is used as a derogatory term for mouth or face.[5][6]

And now for the why. I love dinner parties. And many of my friends (I count you in that group lovely readers) are amazing cooks and enjoy giving them as well. I arrive anticipating wonderful food and company. The house is filled with delightful smells. And, laid out on the buffet or coffee table are a selection of delicious pre-dinner snacks. I have no will power, I admit it. I usually make a bee line to the dips, cheese and other tidbits. Most certainly you have more self-discipline than I do! I hit the buffet (glass of wine in hand) and immediately stunt my appetite for dinner. It’s sad!

In France a restaurant will serve just a little something to welcome you and build anticipation for the dinner ahead, I have started to do the same. These potato chips are easy, addictive, delicious, and perfect with a glass of dry champagne.

Garlic Spice Potato Chips

Garlic Spice Potato Chips

Even better, they are quick and can be made ahead. Just make sure the container isn’t in plain sight or they will be gone in a flash.

I used this same spice mix on some chicken quarters before roasting, another success story!

Roast chicken leg quarters with roast garlic spice

Roast chicken leg quarters with roast garlic spice

So without further chat, here it is.

Roasted Garlic Spice

  • 8 fat cloves of garlic, very thinly sliced
  • 2 teaspoons finely ground sea salt, preferably grey salt
  • 4 black peppercorns
  • 1/2 teaspoon dry mustard
  • Pinch of chili powder
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper and arrange the garlic slices in a single layer on top.
  3. Cover with a second piece of parchment paper.
  4. Bake until the garlic is dry and crisp, about 15 minutes. Watch this step carefully to make sure it doesn’t burn. Ovens vary in their true temperature. My garlic was done in 13 minutes.
  5. Remove from the oven and cool completely.
  6. Grind the garlic and other ingredients in a spice mill (or coffee grinder dedicated to spices) until it is a fine powder.
  7. Store in an airtight container away from light and heat up to 2 months.

The potato chips couldn’t be easier once you have the roast garlic spice.

Roasted Garlic Spice Potato Chips

  • 2 bags of good quality plain potato chips
  • Roasted garlic spice
  1. Preheat your oven to 350 degrees F.
  2. Spill the potato chips onto a large baking or cookie sheet.
  3. Place in the oven and heat until you start to see the oil on their surface, this will only be a few minutes.
  4. Remove from the oven and sprinkle (while still hot) with the roasted garlic spice.
  5. Cool and serve. You can also store them in an airtight container for up to 3 days.

What are your favorite tricks for wetting the appetite without overfilling your guests’ tummies?

April in the Kitchen – Prosciutto Wrapped Mango with Mascarpone and Aged Balsamic Vinegar
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April in the Kitchen – Prosciutto Wrapped Mango with Mascarpone and Aged Balsamic Vinegar

Really I don’t know why I even bother to write out this recipe, it’s all there in the title. With all the fancyness going around these days I think we forget that sometimes the simpliest recipes are the best. This is one of the easiest, freshest, and most delightful of dishes to serve with a before dinner with a glass of wine (rose or sparkling would be lovely) or drinks. And, it is light enough not to spoil everyone’s appetite. I know I have a tendancy to fill up on all the wonderful starters laid out before a dinner party, sometimes I’m quite full by the time dinner is served. And that is a sad thing when a hostess has gone to so much trouble.

I used mangos this time because they have just started showing up at the market, but you could make this with melon or peaches or plums. Use what is in season and looks best at the market.

Proscuitto Wrapped Mango

Prosciutto Wrapped Mango

  •  Cubes of mango or other fruit is season
  • 6 thin slices of prosciutto
  • Mascarpone cheese
  • Aged balsamic vinegar
  1.  Wrap bite sized cubes of fruit with a thin slice of prosciutto.
  2. Smear a dollop of mascarpone cheese across a serving dish.
  3. Set the wrapped cubes of fruit on the cheese to hold them in place.
  4. Drizzle with aged balsamic vinegar.

That is all there is to it. I’m going to take this to Fiesta Friday to serve to the Angie and her friends. There are so many delightful dishes served at the party, this won’t spoil anyone’s appetite.

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Fiesta Friday

Fiesta Friday

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