This has been a crazy month for me with several trips to NYC, house guests and a few dinner parties. So, I was a little behind with this one. I also made plans for a trip to the outlets with a friend…something I would never turn down! So, early yesterday morning my girlfriend picked me up and we drove to Pa. to the outlet mall. We immediately headed over to Chicos…to check out the sales! After about an hour and a half of picking through the racks for great finds and trying on clothes, we both left Chicos with a smile on our face. It was time for lunch. You get hungry looking for all those bargains! A few more hours checking out the rest of the mall and, it was time to head home! On the way home I stopped at the grocery store because, being unprepared for this weeks French Friday, I had to buy the puff pastry!! I didn’t get home until after five and I really wasn’t in the mood to start cooking! That’s when another smile came over my face…this recipe was easy!! The hardest thing being, rolling out the dough and baking it! Easy enough!
Following Dories instructions, you roll out the defrosted puff pastry to about a 13 x13 inch square and cut out 6 inch rounds using a small plate as a guide. OK...easy! You then prick each round with a fork over the entire surface…again easy! I was a bit concerned when the instructions said "bake these with another baking sheet on top" to keep them from rising too high. I thought of going rogue however, I’ve learned (the hard way) to follow Dories’ instructions! After baking, spread some pesto or tapenade over the rounds, layer with tomato and fresh mozzarella, then sprinkle with salt and pepper and some olive oil!
Salad Caprese on a puff pastry round…absolutely delicious! This is a definite keeper for me! My husband loved it, and I’m sure my guests will too! Happy Friday everyone!!
You can find this recipe in Dorie Greenspans cookbook “Around My French Table” or To see what other Doristas are doing…check it out here.
|Puff pastry ready for the oven|
|I used a Sundried Tomato Tapenade|
|The Tartlet was placed in the oven under the broiler...just long enough to melt the cheese…add a drizzle of olive oil and maybe a touch of balsamic vinegar|
|Enjoy…Happy Friday Everyone!!|