This snack couldn’t be easier. I was tinkering with puff pastry and crab meat making a crab puff appetizer when I realized how much I love puff pastry in general. So I decided to try a few alternate uses and they were all heavenly delicious. Inspired by Pepperidge Farm’s own website, here were my variations:
Take cherrys or plums and cut them in half, toss with EVOO, sea salt and pepper and roast on a baking sheet, along with sliced onion for about 1/2 hour. Check them at this point as I let mine go too long and they not only burned but ruined the sheet pan. If you want them a little drier, keep going but don’t overdo it.
Sauteed Baby Bellas
Chop your favorite ‘shrooms and saute them in EVOO with freshly chopped rosemary, salt and pepper until soft and cooked completely.
Trim the woody and pale ends and then cut the asparagus in half so it fits. Blanch the asparagus for just a few minutes to soften, then proceed.
Slice sweet onions in half and then into thin slices. Saute in EVOO and a touch of butter until extra soft and light brown in color.
Preheat the oven to 400 degrees F. Unfold the defrosted puff pastry and separate into three long pieces based on the creases. Then cut those in half so you wind up with six even pieces. Grate your favorite hard cheese, in my case Pecorino Romano, on to the puff pastry. Add your topping of choice-there are some suggestions above but the possibilities are endless. Place on a baking sheet that has been covered with a sheet of parchment paper, sprinkle a little s&p and pop in the oven for 20 minutes. When you remove, you can drizzle a little balsamic reduction over the tarts. Wait 10 minutes before diving in-I found they were much better this way than right out of the oven.
Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.
For more Ro, see:
Follow me on Twitter at @lastminutelady