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I want to use puff pastry dough to make small cheese tarts. How do i do it? What type of cheese, etc?
I am not perplexing to have something mini-quiche-ish. we wish to take disks of smoke pastries as well as tip them with the cheese or cheese reduction as well as bake them in the oven for appetizers for the party. Does any one have the great recipe which meets those requirements?
this is the closest thing I could find
What you need:
* Goat Cheese
* mozzarella shredded
* Puff Pastry (look in the frozen food section) My favorite is from Trader Joes
* dried cranberries
* sun dried tomatoes cut up in 1/4′s
* muffin tin lightly sprayed with cooking spray
pull out a sheet of puff pastry and thaw for 10 minutes
with a pizza cutter cut squares of 1 1/2 X 1 1/2 inches and place in the muffin tin
top puff pastry with a teaspoon of goat cheese
press a pinch of mozarella into the goat cheese
top with 1 dried cranberry or 1 1/4 sun dried tomato
Bake in a 400 degree oven for 18 – 20 minutes – until edges of puff pastry are golden brown
cool on a rack and serve
* Makes 12 | total time: 35 minutes / 10 minutes thaw time / 5 minutes prep and assembly / 20 minutes baking time
* Easy Scale – 1 = easy / 5 = most difficult : 1 on the easy scale
Variations:
* top with just goat cheese, bake and top with with fresh tomatoes and/or avacados
* top with jam, bake
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LikeDislikeUse puff pastry-and brie. You take the brie- encase it in the puff pastry, brush the top with an egg wash and bake in the oven at 350 till golden brown.
You could even smother the brie with raspberry or orange fruit preserve. Heavenlyl
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LikeDislikeI am a former chef and any good strong cheese is nice, cheddar, swiss, parmesan or a combo of hard and soft cheese like those already mentioned.
But like with making a pie shell to have the pastry crisp up and not puff to much use a folk to dock the pastry several times, if your using mini tart molds or a muffin pan do the same.
For the filling mix the cheese with a soft cheese, you can add some fresh or dried herbs, a bit of garlic, if it quite stiff a bit of milk even a bit mayonaisse is fine for an eggy contrast.
Bake them in a hot oven to get the lif out of thepastry, 375 – 400 d F for 15-25 minutes it depends on there size, but keep and eye on them if there browning to quick, lower the oven or remove them they stay cooking for a few minutes after be removed from the oven anyways.
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