Tag Archives: puff pastry

Pesto Tartlets

I told myself that as of this last birthday, I was going to start eating better and really focusing on healthier eating.  The reality is, when I eat healthier, I actually feel better (duh…who knew?!).  But I know this healthier lifestyle will take some time and let’s face it, when you have a food blog, it’s not really that easy sometimes. Well, I made these Pesto Tartlets last weekend and because they are made with puff pastry, they may not be the healthiest things in the world but they are not really the worst for you either.

Puff pastry is topped with bright grape tomatoes and baked before being topped with fresh burrata (or mozzarella) and an arugula pesto.  The pesto is made with arugula, parmesan, garlic, olive oil and vinegar and has different kick than regular basil pesto.  I used about half of the olive oil called for and my pesto was plenty flavorful with a perfect consistency so use your judgement with how much oil you use. The crust is buttery, the grapes are juicy, the pesto is vibrant and the cheese is creamy which makes this tartlet a little slice of heaven.  This pesto also tastes great with pasta or chicken so save any leftovers. Looks like I’m eating fruit the rest of this week.

DSC05158

In food processor, puree arugula, Parmesan, olive oil, vinegar and garlic; season.

DSC05156

Put puff pastry on parchment- lined baking sheet; pierce with fork. Top with tomatoes; season. Bake at 425 degrees until crisp, 15 minutes.

DSC05157

Top with burrata and pesto.

DSC05159

Additions:  None

Omissions:  None

Substitutions:

  • Fresh mozzarella cheese

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Advertisements

Zucchini Tart with Crumbled Sausage and Dijon

I’ve become a big fan of puff pastry.  What’s more simple than thawing out some frozen dough and having the result be flaky and buttery without you doing a lick of the work to get it that way?  Last week I brought you a pizza made with phyllo (which I loved) and this week I bring you something similar.  This Zucchini Tart with Crumbled Sausage and Dijon isn’t technically a pizza but it’s just as simple.

Puff pastry is thawed and topped with Dijon mustard, browned turkey sausage and thinly sliced fresh zucchini before being baked until golden and puffy.  For so few ingredients, you might think that this could be bland – at least I did.  But I’ll tell you what, the Dijon adds such a pop of flavor to the tasty sausage that I was almost thankful for the mild zucchini (of course you can always use hot sausage instead for an even bigger punch).  Any other flavor might have taken this tart right over the edge.  I do recommend going on the lighter side with the Dijon because a little really does go a long way.  Make this tart for people and I guarantee it won’t stand a chance.

DSC04715

The ingredients:

DSC04708

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.

DSC04709

Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.

DSC04710

Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.

DSC04713

Cut the tart into 8 pieces.

DSC04714

Additions:  None

Omissions:  None

Substitutions:

  • Sweet turkey sausage

Overall Rating:  Like It

Source:  Real Simple magazine

Chicken Sausage Puffs with Creamy Mustard Dipping Sauce

Have you ever used puff pastry? I haven’t and I’m left wondering how I can call myself a cook now. Not that puff pastry is something I made from scratch or anything. I simply pulled it out of the box and thawed it out. But why was I intimidated? It’s not like I have to puff it up by blowing into it or anything. These Chicken Sausage Puffs with Creamy Mustard Dipping Sauce were so, so simple. I’m now obsessed. I want to make everything with puff pastry. I may never eat regular bread again.

Frozen puff pastry is thawed until pliable and cut into squares before being cutely topped with a little button of chicken sausage. As the pastry cooks in the oven, it puffs up around the sausage and becomes light and buttery. What a perfect appetizer for the holidays or just as a tasty snack. Make this with pork sausage, turkey sausage or vegetarian sausage and I swear you won’t be disappointed.

DSC04041

The ingredients:

DSC04035

Preheat oven to 400°F. Place 1 pastry sheet on a lightly floured work surface; roll into 1 (8- x 12-inch) rectangle. Cut pastry into 24 (2-inch) squares.

DSC04037

Place 1 sausage slice in center of each square, pressing down. Repeat with remaining pastry sheet and sausage.

DSC04038

Arrange puffs on aluminum foil-lined baking sheets, and brush with egg. Bake 18 to 20 minutes or until pastry is puffed and golden.

DSC04039

Meanwhile, stir together mustard and sour cream in a small bowl.

DSC04040

Serve pastries warm, with dipping sauce.

DSC04042

Additions: None

Omissions: None

Substitutions:

  • light sour cream

Overall Rating: Love It

Source: Coastal Living Magazine

%d bloggers like this: