When I reminded you on Instagram, a few days ago, about the spring focaccia I made a while ago, I saw how much you liked it. So, I thought of making you something similar, which will also stand as an impressive appetizer and with very few ingredients: a puff pastry tart primavera, a spring garden on your plate. Easy to make and perfect for a last minute treat.
Plus, it’s an ideal way to use up that leftover puff pastry sheet, or that fresh cheese that’s about to go bad.
The ingredients you need are very few: one sheet of puff pastry (choose one with butter and not hydrogenated fats), your favorite spreadable cheese such as tsalafouti, galotiri, chantiloti of Mykonos, etc. (you may also use ricotta) and various vegetables for decoration. In mine I used asparagus, and peas, onion, cherry tomatoes, carrot and coriander leaves.
In no time at all, you have ready an impressive appetizer that will lift your mood! Puff pastry Primavera!
Puff Pastry Primavera
Puff Pastry Primavera, a quick and impressive tart that resembles a spring garden. Easy to make and perfect for a last minute treat.
- 1 sheet of puff pastry
- 340g spreadable cheese of your choice (I used tsalafouti, but you may use ricotta or a similar one))
- 5-6 asparagus
- 1/3 cup frozen peas
- ½ small onion, very thinly sliced
- 14 cherry tomatoes of various colors
- ½ carrot, very thinly sliced (with a peeler)
- a few leaves of parsley or cilantro
- salt, pepper
- olive oil
Blanch the asparagus and peas in lightly salted boiling water for 3 minutes. Drain them and put under cool water.
Place the puff pastry on a tray lined with non-stick paper, cover it with another sheet of non-stick paper and place another tray on it. Bake it in a preheated oven, at 200°C, for 25-30 minutes, until golden. Let it cool down.
After the puff pastry has cooled, spread it with the cheese and decorate it with the vegetables.
Use the asparagus for stems. Cut the tomatoes into quarters, but not all the way down, so they look like flower buds. Use the onion slices for flowers, as well.
Garnish with the peas, carrot slices and coriander, season with salt and pepper and sprinkle with a bit of olive oil.
4g Saturated fat
10.6g Unsaturated fat
Recipe adapted from Cuisine Actuelle magazine.
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