French Fridays with Dorie – Haiku
I love puff pastry
Miracle in the freezer
Won’t be without it.
Calls out for mozzarella
Caprese on puffs!
30 seconds less than burn
‘Was worried but remembered:
Toasty puffs taste great.
Tomato Cheese Tarts
This time Dorie shares her technique for turning this “might as well buy” item into a simple and tasty tart crust that you can top with just about anything you’ve got handy. This time of year I am lucky enough to have plenty of tomatoes handy so this French Friday’s With Dorie assignment came at just the right time.
Snuggly pressed between two baking pans the puff pastry is prohibited from puffing so it gets brown and crispy. And good.
adapted from Dorie Greenspan’s “ Around My French Table “
This is what you will need:
- 1 package puff pastry
- 1/4 cup pesto
- 4 oz mozzarella cheese
- 3 fresh tomatoes
This is how you make it:
- After thawing puff pastry according to package instructions (is there a fast way to do this? If so, please share!) use a 6? round plate to score the dough and then cut into 4 circles.
- Place dough circles on a parchment lined baking sheet.
- Top the circles with another sheet of parchment and then place a smaller pan snuggly on top.
- Bake for 15 minutes at 400 degrees. (Or, do what I didn’t do and try 10 minutes first and then bake more if needed without the top pan.)
- Remove from oven and put on a platter.
- Top with cheese and tomatoes.
- Season with salt and pepper and a drizzle of olive oil.
(Actual recipe from book found here .)