French Fridays with Dorie – Haiku
I love puff pastry
Miracle in the freezer
Won’t be without it.
Makes easy desserts
Appetizers are a snap
It works like magic
Tomato bounty
Calls out for mozzarella
Caprese on puffs!
30 seconds less than burn
‘Was worried but remembered:
Toasty puffs taste great.
Tomato Cheese Tarts
Once again Dorie Greenspan shows us that when you have a package of frozen puff pastry in your freezer you are more than half way to an easy meal. (Or at least an easy appetizer. )
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.
Notes
(Actual recipe from book found here.)
I love the contrast of your darker puff pastry with the tomatoes and mozz! At first I thought you had used whole wheat puff pastry 🙂 Great to see you here on Friday!!!
I really like the almost burn crisp of your pastry. Will try it with the rest of the pastry that is still waiting. I thought you had used crackers…! Pretty, pretty appetizers. Have a great weekend!
Hi Trevor! I also love the look of your puff pastry circles, toasty is flavorful and a fantastic vehicle for mozzarella, tomatoes and basil,yummy! Have a nice weekend and enjoy your tomatoes;-)
Tomatoes, yummy
Even better: puff pastry
I will eat it all.
Very nice version!
Crispy puff is a nice touch
Carbs go to my hips
So easy and what a great way to use garden fresh tomatoes!
We loved these. too! The different colored tomatoes totally up the elegance factor! Another great secret Dorista weapon.
BTW, we went to the Cleopatra exhibit at the Science Center last weekend & it was wonderfully done. I think you’d like it, too.
Have a fabulous weekend!
Nice job, Trevor – these are beautiful! 🙂
Beautiful tartlets. Love the colors. Have a great weekend!
Puff pastry, flattened?
Seems counter to the purpose?
I don’t understand.
Ingredients, good.
Mozzarella, never bad.
Pretty crackers, sir.
I too was loving the recipe this week, more as a lesson in how to be creative with puff pastry than anything else. Because of Dorie I now have several almost instant nibbles which I could whip up for friends and cocktails should the occasion arise. Your look delicious, I would be so happy eating these on a hot summer day with a glass of rose.
Quite a colorful and pretty presentation! Like that mediterranean look. Tomatoes of various colors have quite an appeal – who knew that tomato varieties that existed when tomatoes were first cultivated were yellow or orange – I didn´t…
Trevor, Gorgeous looking tartlets…love the vibrant colors of your tomatoes! Beautiful photos!! Have a great weekend!!
So many possibilities with all of the summer veggies. Great photos, tarts look delicious.
I am loving the haiku. I was grateful this week was easy too, given the short notice. Your tarts look great.
As usual, your tarts look terrific!
Less than burnt puffs
Tomato and cheese
With a healthy dose
of haiku.
May I just say
Your tomato tarts
Seem irresistible
to me
Those look lovely – mine burnt a bit on the edges when I ran them under the broiler, but they were still tasty.
Yummo! Cannot wait till tomatoes are in season here. Bookmarked.
What I liked best about this week was finding a way to go “tart” quite easily. As you pointed out, anything can be piled on top of this little high-classed Ritz cracker. Liked your yellow/red combo with the tomatoes. Making a 6″ tartlet seems to me is lunch or light dinner, sans silverware. Very easy.
All my favorite things in one bite. I need more puff pastry in my life.
LOL for a change your posting on time and I haven’t made this yet… !! Love your photos! I can’t wait to make mine now – yours are so pretty! 🙂
Huh. I thought I responded to this but I don’t see my comment at all. In any case, nice job and I LOVE reading everyone’s responses to your posts!
OMG says me
I have a beet tart version
in my new cookbook
GREG
One of the things I’ve liked about FFWD is learning all of the amazing – and easy – things you can make with puff pastry. I’m going to start keeping it on hand more often 🙂