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Fresh Tomato Tart
9 oz. puff pastry, defrosted
1 egg white
1 lg onion, finely chopped
4 T. extra virgin olive oil
2 cloves garlic, finely chopped
salt and pepper to taste
5 tomatoes, firm and ripe, sliced 1/4 inch thick
1 t. sugar
12 basil leaves, rolled and sliced thin
Preheat oven to 450°F. Roll out pastry dough to fit a 12-inch tart pan. Let it
overlap slightly. Put in the refrigerator for about 30 minutes. Brush the pastry
with half of the egg white, prick all over with a fork and bake for 10 minutes
or until it puffs up and turns golden. Remove from oven and pan, brush the other
side with the remaining egg white and return to oven for about 8 more minutes or
until golden. Let cool.
Meanwhile, saute the onion in half of the olive oil until tender, add the garlic
and saute until just barely golden, do not brown. Remove from the heat and cool.
Spread the onion mixture over the baked pastry and lightly salt and pepper.
Arrange the tomatoes over the top on overlapping circles. Brush with the
remaining olive oil and sprinkle again lightly with salt and pepper and the
sugar. Return to oven for about 15 minutes, remove and sprinkle with the basil,
serve hot or at room temperature. |
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Spinach-Cheese Swirls
1/2 pkg. frozen puff pastry sheets (1 sheet)
1 egg
1 T. water
1/2 C. shredded Muenster or Monterey Jack cheese
1/4 C. grated Parmesan cheese
1 green onion, chopped
1/8 t. garlic powder or 1 clove fresh garlic, minced
1 pkg. (about 10 ozs.) frozen chopped spinach, thawed and drained well
Dash of hot sauce, if desired
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F.
Mix egg and water together in small bowl, set aside. Mix Muenster or Monterey
Jack and Parmesan cheeses with onion and garlic.
Unfold pastry on lightly floured surface. Brush with egg mixture. Top with
cheese mixture then the spinach.
Starting at one side, roll up tightly like a jellyroll. Cut into 20 (1/2-inch)
slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture.
Bake 15 minutes or until golden. Serve warm. Or remove from baking sheet, cool
on wire rack and serve at room temperature.
Makes 20 appetizers.
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