image_3 (2)Puff pastry is a staple in my freezer because it’s a great base layer for quick appetizers or desserts. I especially like to keep extra on hand around the holidays for those times when friends and family come to visit and end up staying for a meal. These recipes are mostly guidelines – you could substitute mushrooms or olives for the asparagus, for example. Taking the time to let the tomatoes drain is important; it really makes a difference in the texture of the pastry dough when it’s cooked.

Puff Pastry Tartes

Per Tarte:

Serves 4 as an appetizer

Serves 2 as a light meal

Tomato Tarte:

1 puff pastry sheet (I use Pepperidge Farm)

4 oz shredded Fontina (approximately 1 cup)

1 Tbsp. Dijon mustard

¼ cup grated Parmesan cheese

1 pint cherry tomatoes, halved

2 Tbsp. extra virgin olive oil

Salt & Pepper to taste

2-3 basil leaves, cut into ribbons

Asparagus Tarte:

1 puff pastry sheet

½ lb asparagus, trimmed

8 oz shredded Fontina (approximately 2 cups)

1 Tbsp. extra virgin olive oil

½ tsp. black pepper

imageFor the tomato tarte:

Halve the tomatoes and place cut side down on a few paper towels; leave the tomatoes like this for 10 minutes to remove some of the excess liquid (otherwise the pastry will become soggy once you bake it).

image_2Add the tomatoes to a small bowl and toss with olive oil, salt and pepper; set aside.

image_5Unroll the puff pastry and lay it flat on a baking sheet covered with parchment paper.

Using a sharp knife, score a 1 inch border around the perimeter of the pastry sheet; this will allow a narrow crust to form and will help keep the toppings in the center of the tarte.

image_7Spread the Dijon mustard over the center of the pastry dough.

image (3)Sprinkle the Fontina cheese over the center square of the dough.

image_4Add the tomatoes, this time cut side up, and sprinkle with Parmesan cheese.

image_2 (3)Bake at 375 degrees for 35-40 minutes, until the cheese is brown and bubbly, and the pastry has puffed up and is light golden brown.

image (4)Top with fresh basil; cut into 4 squares (I find a pizza wheel is the best tool for this) and enjoy!

image_2 (2)For the asparagus tarte:

Trim the asparagus by cutting the end off each piece, leaving about ¾ of the stalk.

image_6Unroll the puff pastry and lay it flat on a baking sheet covered with parchment paper.

Using a sharp knife, score a 1 inch border around the perimeter of the pastry sheet; this will allow a narrow crust to form and will help keep the toppings in the center of the tarte.

Add half the Fontina cheese as a base layer.

Arrange the asparagus spears so they all fit within the center square.

image_8Sprinkle the remaining Fontina over the asparagus layer.

image_9Add the black pepper and drizzle with olive oil.

Bake at 375 degrees for 35-40 minutes, until the cheese is melted and the asparagus is tender.

image_6 (3)image_1 (4)image_1 (2)Enjoy!

Puff Pastry Tartes
 
Author:
Recipe type: Appetizer
Serves: 2-4
Ingredients
  • Tomato Tarte:
  • 1 puff pastry sheet (I use Pepperidge Farm)
  • 4 oz shredded Fontina (approximately 1 cup)
  • 1 Tbsp. Dijon mustard
  • ¼ cup grated Parmesan cheese
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp. extra virgin olive oil
  • Salt & Pepper to taste
  • 2-3 basil leaves, cut into ribbons
  • Asparagus Tarte:
  • 1 puff pastry sheet
  • ½ lb asparagus, trimmed
  • 8 oz shredded Fontina (approximately 2 cups)
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp. black pepper
Instructions
  1. For the tomato tarte:
  2. Halve the tomatoes and place cut side down on a few paper towels; leave the tomatoes like this for 10 minutes to remove some of the excess liquid (otherwise the pastry will become soggy once you bake it).
  3. Add the tomatoes to a small bowl and toss with olive oil, salt and pepper; set aside.
  4. Unroll the puff pastry and lay it flat on a baking sheet covered with parchment paper.
  5. Using a sharp knife, score a 1 inch border around the perimeter of the pastry sheet; this will allow a narrow crust to form and will help keep the toppings in the center of the tarte.
  6. Spread the Dijon mustard over the center of the pastry dough.
  7. Sprinkle the Fontina cheese over the center square of the dough.
  8. Add the tomatoes, this time cut side up, and sprinkle with Parmesan cheese.
  9. Bake at 375 degrees for 35-40 minutes, until the cheese is brown and bubbly, and the pastry has puffed up and is light golden brown.
  10. Top with fresh basil; cut into 4 squares (I find a pizza wheel is the best tool for this) and enjoy!
  11. For the asparagus tarte:
  12. Trim the asparagus by cutting the end off each piece, leaving about ¾ of the stalk.
  13. Unroll the puff pastry and lay it flat on a baking sheet covered with parchment paper.
  14. Using a sharp knife, score a 1 inch border around the perimeter of the pastry sheet; this will allow a narrow crust to form and will help keep the toppings in the center of the tarte.
  15. Add half the Fontina cheese as a base layer.
  16. Arrange the asparagus spears so they all fit within the center square.
  17. Sprinkle the remaining Fontina over the asparagus layer.
  18. Add the black pepper and drizzle with olive oil.
  19. Bake at 375 degrees for 35-40 minutes, until the cheese is melted and the asparagus is tender.
  20. Enjoy!

Tomato tarte recipe adapted from:  http://theitaliandishblog.com/

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