I came across this recipe on one the weekend edition of Today Show...It comes from Martha Stewart and it is so easy that I have to pay it forward to all 4 of my loyal blog watchers.
Puff Pastry: I've always wanted to try it. Giada and Ina and all the great chefs rave about it on the cooking channels but I just hadn't gotten around to it. This is a must have staple for the freezer. I purchased Pepperidge Farm brand. Two comes in a package and you just take one out and save the other for later (in the freezer). Set it on the counter for 40 minutes or so and it is ready to use.
This recipe is sure to impress anyone and it is one of the easiest to make. Let me know if you try it and how it goes. Now...if my green tomatoes in the backyard would just turn red...
Recipe: Tomato tartlets
Ingredients
- All-purpose flower, for rolling
- 1 sheet frozen puff pastry, thawed
- 2 1/2 ounces grated sharp white cheddar (2/3 cup packed)
- 3 medium tomatoes, cut into ten 1/4-inch-thick slices
- 4 teaspoons extra-virgin olive oil
- Ground pepper
- 1/3 cup small basil leaves, for serving
Preparation
Active time: 15 min
Total time: 40 min + cooling
Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a ¼-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.
Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. (Store between layers of parchment in an airtight container, up to one day.) To serve, top with basil.
Total time: 40 min + cooling
Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a ¼-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.
Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. (Store between layers of parchment in an airtight container, up to one day.) To serve, top with basil.
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