This is not a normal way to make a puff pastry tart. It is like a French Tarte Tatin method of covering the filling with the puff pastry and turning it over after baking.
I saw a short reel on the internet and watched it 3 times and rememered the sequence of food items.
I needed to buy the puff pastry today. I went to the local Discounter and grabbed a package. There was only one kind to choose from. I unrolled it and used a bowl to cut out circles to cover the stacks of food. The dough felt a little off, but I used it anyway.
After baking I tasted a bit of the pastry and I missed the buttery flaky taste. I pulled the package out of the waste bin and started to read. No butter in sight! This pastry was made with palm fat and the package boosted the Vegan sign. Meh...
Recipe for 3 tarts:
1 ready made puff pastry with butter!
1/2 courgette, 50 g camembert, 60 g graved salmon, 3 tsp honey, 3 tsp pine nuts
3 tbsp double cream
Preheat the oven to 200 C fan.
Use baking paper and spread 3 blobs of honey on it. Top it with pine nuts. Cut the cheese in slices and in 4 cm chunks. Stack them on top of the nuts.
Cut the courgette in 2mm rounds and set 5 on the cheese in a flower petal style. Season with salt and pepper. Top with the salmon.
Use a bowl that is wider then your stack and use it as a template to cut out the puff pastry. Lay it on top and scrunch the pastry around the stack to create a wall. Brush with cream.
Bake for 15 min or until golden brown. Flip over to serve on a plate.
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