![]() Mixing the filling: While the puff pastry is baking make the cheese sour cream spread. Press it over on the edge to form a 16” sheet. Unfold 1 and cut about ¾ of a second sheet. Show me the dough: If you can’t find a 16” puff pastry sheet (as it happened to me) you can use two smaller sheets. You won’t believe how easy it is to make: How to make this Asparagus and Prosciutto Puff Pastry tart recipe: Par-baking the puff pastry is key in having a sturdy, flaky and crispy bottom.īellow are some notes for making this asparagus puff pastry tart. So, if you have made puff pastry tarts with soggy bottoms before, fear no more. That’s why, as you can see in the pics, the edges puffed perfectly even if the center stayed flat. What happened here was that the dough at the bottom started to seal and didn’t absorb the moisture of the cream, and the unpressed border started to rise. And yes, that’s included in the 30 minutes! I baked the puff pastry covered with parchment paper (you know I always recommend having pre-cut parchment paper around like these) and pressed it down with dry lima beans in the center for 15 minutes. In this recipe we are going to par-bake the puff pastry, which only means that the pastry is going to be baked a bit before adding anything else. Now, if like me you have made puff pastry tarts and have ended up with a softie, soggy bottom, I have the solution for you. I’ve been adding it to creamy pastas and scrambled eggs. And the marjoram, if you haven’t tried it yet, is the herb you didn’t know you already love! Think of it as a mix of mint and oregano. The prosciutto is way less salty and fatty than bacon, allowing the herby and cheesy notes to say hello to you in every bite. In this recipe it’s the prosciutto and the marjoram. ![]() And you know I like to put a stamp on my recipes with one or two ingredients that are not necessarily everyday and yet are very accesible to get. But only you and me will know that it’s made with the simplest ingredients, the least amount of effort and 30 minutes to pull out this warm golden scrumptious creation out of the oven. It’s super good, will make you feel kind of fancy, the kind of recipe that will elevate any moment it’s served. I like to think of this puff pastry tart as a cheat tart. Serve it with a simple spring leaves salad with a sweet or mustardy vinaigrette and a crisp white wine as I did. It’s done in 30 minutes, from prep to bite. ![]() Fresh asparagus, fresh herbs, lemon zest, prosciutto and a creamy cheesy spread. "They're so incredibly easy to make with really impressive results," she says.A super crispy asparagus puff pastry tart, that keeps sturdy after baked even with a creamy filling? Yes please!! This tart is the definition of slow spring living. Ree likes the way the dough stays light and airy in her puff pastry pizza. You can even use the handy ingredient for quick family dinners like pot pie topped with puff pastry. ![]() The best part? Puff pastry is so easy to work with! If you find it in the freezer section, just be sure to let it thaw in the refrigerator overnight and you'll be able to whip up flaky recipes, like pop tarts, spinach puffs, or melty baked brie in no time. Whether you're looking for a quick Christmas appetizer or a bakery-worthy dessert, there's nothing a good flaky puff pastry can't do. Just ask Ree Drummond: "Puffed pastry is a magical substance," she says, "it looks like nothing in the package, but bakes into a puffy, golden, textural substance that make the perfect crust for fruit tarts, chocolate pastries, hors d'oeuvres… the list goes on." Yes, this supermarket hack is sure to come in handy no matter what the occasion. ![]() But if you ask us, there's no better way to be prepared for the holidays than with a package of store-bought puff pastry stocked in your freezer. What's the key to easy entertaining? Some might say planning ahead, while others will argue it's all about having a good cocktail recipe. ![]()
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