Week 22: Sweet or Savory Tarts
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June 2nd, 2012, 01:50 PM
Join Date: Jan 2010
1 cup ricotta cheese
¼ TSP ground cinnamon
1 TSP granulated sugar, plus more for dusting
3 TSP honey
1 puff pastry sheet
1 TBL butter
Preheat the oven to 400⁰F.
Zest about 1 teaspoon from the lemon and set it aside. Juice about 1 teaspoon of the lemon juice and set it aside separately.
In a medium bowl mix together the lemon juice, ricotta cheese, cinnamon 1 teaspoon of sugar and 2 teaspoon of the honey until the ingredients are fully incorporated.
Cut each pear into about ¼” slices. When needed, use a knife to remove and seeds and stems. To prevent the pears from browning, coat the slices in the remaining lemon juice and set aside.
Meanwhile, cut a standard puff pastry sheet in half lengthwise (you should have two 10”x5” sheets). Being careful not to cut through the pastry, score each half sheet with a ½” border.
Staying within the pastry borders, divide and spread the ricotta mix among the two puff pastry sheets. Layer the pear slices on top of the ricotta mix. Dot the tarts with dabs of butter.
Using your fingers, gently wet the borders of each tart and pour a generous coat the borders with a generous coating of granulated sugar.
Bake tarts for about 20-25 minutes until the pastry is golden and puffed.
Gently heat the remaining honey (about 5 seconds in a microwave) and glaze the pears (Alternatively, you could glaze the tarts with warmed pear preserve).
Finish tarts off with reserved lemon zest
Three Cheese Tomato Tart
Serves 4 as entrée, 8 as appetizer
2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
3 tablespoons light mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped basil
Freshly grated Parmesan cheese, to taste
Kosher salt and freshly ground black pepper
Preheat oven to 400°.
Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.
Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.
Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.
Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.
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