Every time I pass in front of the Puff Pastry aisle at the grocery store, I almost have to run not to stop and grab some. I could honestly make pretty much anything with puff pastry!
You want some yogurt? Would you like some puff pastry with that?
It’s so fluffy and crispy and DELICIOUS! I can’t help it!!!!
So last week I went to the grocery store on an empty stomach (WORST IDEA EVER) and…. I almost bought the whole store!
I think the only thing that made me stop putting things in the cart is the fact that it’s was actually heavier than me and I couldn’t push it anymore… Ya…In case you didn’t know…I have a weak spot for food…
So when I passed in front of the puff pastry, it was obviously calling my name AND it was on sale so I HAD to buy some!
And here we are! Puff pastry recipe making time!!!! Someone was signing “I’m walking on sunshine” in my kitchen today! (as if food makes me this happy…I don’t know if I should be happy or troubled by this…)
Karl and I decided to make some Veggie Cheesy tarts!
I love the red and the green from the veggies! So pretty!
See how big the crust is??
It was so pretty with the wood board!!
Course: Appetizers Yield: 4 servings Prep Time: 20 mins Cook Time: 45 mins
- 1 Cup of cherry or grape tomatoes, cut in half
- 1 Cup of fresh, washed and dried baby spinach
- 12 Slices of brie (about 1/4 inch thick)
- 1/2 Cup of cooked peas (preferably fresh)
- 6 shallots, peeled and thinly sliced
- 3 Tablespoon of butter
- 3 Tablespoon of dijon mustard (maybe a bit more)
- 1 sheet of puff pastry (about 12in x 12in)
- seasoning (salt and pepper)
- Thaw a sheet of puff pastry (let it sit on counter for an hour or two).
- Start by caramelizing your shallots. Heat up the butter in a medium pan and when it bubbles, throw the shallots in and cook on medium high for about 2 minutes, stirring frequently. Bring the heat down to medium low and continue cooking for about 10 to 15 minutes, or until the shallow are fully cooked and sweet (taste them).
- Preheat your oven at 400F.
- Cut your puff pastry in two, to have to rectangles.
- On a cookie sheet covered with parchment paper, place your two puff pastry rectangles.
- With the tip of your fingers, lightly humidify the boarders of each rectangle with water and gently fold about 1/4 of an inch of the board inward and press down just enough so it stays in place. This will create a nice crust around your tart.
- With the back or a spoon, spread 1 1/2 tbsp of dijon on each tart. layer some spinach on top of the dijon, slightly overlapping each other but not piling them up.
- Put a generous layer of caramelized shallots on each tart, spreading them evenly on the surface.
- Place slices of brie side by side on each rectangle, enough to cover the tarts, about 6 pieces on each.
- Divide the tomatoes in two and place them on top of the brie on each tart. Do the same with the peas.
- You can brush the crust with egg wash to make it brown a bit more as well as make it shiny. I don't personally like the taste of the cooked egg yolk but it's up to you!
- Season to taste and bake it for 15 to 20 minutes, or until the pastry is golden brown.
- Take it out of the oven and cut each tart into 4 servings.