You guys! I am so psyched. I have discovered not only an amazing new food blog to read but also a recipe for 15 minute puff pastry (yes! 15 minutes!) that actually works! The recipe came from Dessert For Two, which might now be my new favorite baking blog. I made the puff pastry over Thanksgiving break and turned it into a fabulous tomato tart. The pastry came together super easily; and in fact yielded a lovely puffy puff pastry. See look:
Get in there!! See those puffy layers? Yeah! (fist bump)
I’m totally excited (if you haven’t noticed) because I love using puff pastry for appetizers recipes, dessert recipes, heck even dinner recipes; but the stuff is stupid expensive to buy, and the standard recipe is kinda time consuming with all that refrigeration in between steps. So despite my love, I almost never use it.
But now, puff pastry all the time. Yes!
No seriously, this is worth being excited about my friends. This tomato tart, made possible by speedy homemade puff pastry, is amazing delicious. Juicy sweet tomatoes, creamy cheese, spinach, rosemary, buttery puff pastry, maybe a sprinkle of sea salt and black pepper… Simple, but it all comes together for an impressively good appetizer. Or maybe dinner, if served alongside a nice green salad?
Either way, I think you’re going to want a recipe like this in your pocket for the up coming holidays. Appetizer, dinner, savory brunch dish. Whatever. It’s versatile.
And we all could use a quick, versatile recipe for the holidays. Enjoy!
Tomato Spinach and Rosemary Tart
- one sheet of puff pastry, make your own with this recipe, or if using store-bought be sure to thaw the pastry ahead of time
- 4 oz creamy havarti or goat cheese
- 1 cup baby spinach leaves
- 1 cup small sweet tomatoes cut into fours (think cherubs, grape tomatoes if ripe, cherry tomatoes)
- 1/3 cup fresh grated parmesan
- 1 sprig rosemary
- sea salt and black pepper to taste
1. Preheat the oven to 400*. Line a baking sheet with parchment paper. If using homemade puff pastry roll out into a thin rectangle (be sure to lightly flour your rolling surface and rolling pin) and trim the edges using a sharp knife to form a neat shape. If using store bought pastry, unfold, roll and trim as needed to make a neat rectangle. Transfer the puff pastry to the baking sheet.
2. Spread the creamy havarti or goat cheese over the puff pastry leaving a 1/4 inch border around the edges. Cover the cheese with the spinach. Top the spinach with the sliced tomatoes. Sprinkle all the vegetables evenly with the fresh grated parmesan. Pull the leaves from the sprig of rosemary and sprinkle evenly over the tart. Add sea salt and black pepper to taste.
3. Bake at 400* for 15-20 minutes, or until the pastry is golden brown and beginning to puff. Serve hot.