With the holiday season upon us, I thought I would post an oldie, but a goodie. If you’ve never used puff pastry sheets before, you are definitely missing out. It is by far my favorite trick when entertaining .
You can purchase the lovely dough in the frozen food aisle of any grocery store. Simply thaw it, then bake it off to make a fancy breadstick or a topping for a pot pie, or in this case savory tartlets. Top these buttery little rounds with whatever is in season and suits your taste.
Puff pastry makes something simple become decadent. So next time you sign up for a potluck, you might just find yourself using this delicate dough.
1 box puff pastry sheets (2 sheets per box)
1/3 cup fig jam
4 ounces brie
1/4 cup of sliced almonds
1/2 cup of cherry tomatoes, halved
1/2 cup shredded parmesan
2 tablespoons fresh basil, shredded
1. Thaw the puff pastry sheets, then them roll out to 10 inches x 12 inches. Use a 3-inch round glass or cookie cutter to cut out approximately 16 tartlets. You can roll out the scraps of the dough once to make remaining tartlets.
2. Lay out the circles of dough on two parchment lined baking sheets. Then, top one tray of circles with 1 teaspoon of fig jam and a thick slice of brie. Top the other tray with a teaspoon of cherry tomatoes, a teaspoon of parmesan cheese and 1/2 teaspoon of basil. Drizzle the tomato pizzettes with olive oil and a pinch of sea salt. Top the fig and brie ones with a pinch of sea salt only.
3. Bake at 425 degrees for 12-15 minutes, or until golden brown at edges. Top the fig and brie tartlets with almond slivers.
Makes: 24 tarlets