Tiny Tarte

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I knew I bought those ring molds in Paris for a reason! Saw this easy peasy clip of a tiny taste that can be whipped up in about 20 minutes as an add on for salad, or a more substantial appetizer.

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Peel and slice 2 small onions and sauce in butter with any fresh herb you might happen to have. I used the tarragon I had left from a previous recipe. You also need to add about 1/4 tsp of sugar and let the onions really caramelize in the pan. Move them so they don’t stick.

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Roll out a premade pie dough sheet or puff pastry sheet ( shown here) and use either a ring mold or round cookie cutter to cut the bottom and tops.

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Leave the ring mold in place and add the sautéed onions and the tiniest bit of shredded cheese end of your choice like gruyere or swiss. Top with the second disk of dough and remove the ring mold.

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Brush the top with egg wash and bake in a 400° oven for about 20 minutes or until the top crust browns nicely. The onions will mostly stay inside, but are easily coached back into place with a fork. Use a spatula to slide off the baking tray and place on plate or salad the has been pre dressed!

 

Same church, different seat…

You may remember this sunburst shaped and filled pastry from Thanksgiving, when I filled it with olives and sundried tomatoes. In honor of Super Bowl Sunday, I changed up the recipe to buffalo chicken. Because…Super Bowl.

 

I cooked off a large boneless and skinless chicken breast in Franks Hot Sauce and butter and when it was cooled, popped it in the cuisinart and shredded the life out of it. Then 8 oz of no fat cream cheese and more hot sauce. Spin again, so it’s like a pate…which of course it is.


Meanwhile, back at the puff pastry board…dust with a little flour and roll it out so that a dinner plate will fit on it. Trace the outline with a knife and set aside. Repeat with another piece of dough, this time on a baking sheet that is lined with parchment or silicone. Spread the chicken mix and top with a little shredded cheese. Then lay the second pastry round on top and lightly pres edges together. Put a glass in the center and press lightly then score the dough in rays from the circle. You can use a pizza cutter to cut all the way through. Twist each ray a 1/2 turn and lay flat. Bake in 400 degree oven for 35-40 minutes.

Fun fact! Super Bowl Sunday is second only to Thanksgiving for food consumption in a single day in the US!

Fun fact #2. I have officially named this pastry piñata!

Tapenade Promenade

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I found this recipe on Pinterest, under the category of puff pastry appetizers and it came together in a snap and was unbelievably delicious! And it portions itself!

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Start by processing sundries tomatoes in oil with capers, kalamata olives and a little extra olive oil (about a tablespoon). You don’t want it too wet…

Take a sheet of thawed puff pastry dough and roll it out until you can place a 12″ dinner plate on it. Trim the excess dough so you have a round of dough and place on a baking sheet with silicone mat or parchment to prevent sticking. Top with the tapenade mixture up to 1″ of the edge and sprinkle on a teeny bit of shredded cheese.

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Repeat with a second sheet of pastry dough an press the two together to form a filled pie.

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Lightly press the edges together and place a glass in the middle of the pie. Press down lightly on the dough with the glass to mark the guide. Use a sharp knife or pizza cutter ( which I found easier) to cut rays in the dough starting from the circle. Mark 12,3,6 and 9 on the circle first and then cut each of the quarters in half and then half again, so you have 16 cuts all together. Cut the rays all the way through both layers of dough/tapenade, but leave the middle circle intact.

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Beginning with the section closest to you, twist the section once or twice and lay flat. Continue by turning the pan. Bake in a 400° oven for about 20 to 25 minutes depending on your oven. Keep a close eye on it. I put a 12 minute reminder on the timer to check it and then finished it for an additional 12 minutes.

Meanwhile, whip some no fat or lo fat cream cheese with some crumbled feta, a drizzle of olive oil, and juice of half a lemon and zest from same. Season to your liking, I added a little crushed red pepper and some ground black pepper, the feta gives you enough salt. Set this aside as dip for the pull apart of the pastry.img_1860

I cut some stars out of the leftover dough for garnish. Just break off a section to eat and dip in the whipped feta. This works up quickly and easily and really can be used for sweet or savory applications. Enjoy!

When life gives you apples, make roses….

  
I’m shamelessly stole this idea from Pinterest on Sunday while the Pats were in Cowboy Stadium. 

Thaw a piece of puff pastry dough and cut it into six strips

  
Slice your apples, thinny, thin, thin. I used the trusty mandoline.

  
  
Brush the dough with some apricot jam like all good patisseries.

  
And sprinkle on some apple pie spice.

 
Spread the slices so they overlap.

  

Then roll up each strip and place each rose in the cup of a muffin tin

   

 

Bake at 375 degrees for 45 minutes.

  
Here they are! I really wish I had some salted caramel ice to go with them right now!