Caramelized Garlic Tart

 Seriously, if you don’t have one of Ottolenghi’s cookbooks you need to stop what your doing go to Amazon and buy one. This dish is from Plenty – I made one minor change, I grated the Gouda. This dish is rich so serve it with a healthy salad or veggie side. The flavors are unbelievable – it is worth every single mouth watering calorie. 

Ingredients
1 sheet of puffed pastry, defrosted
3 medium heads garlic, peeled
1 TBSP olive oil
1 tsp balsamic vinegar
1 c water
3/4 TBSP sugar
1 tsp rosemary, chopped
1 tsp thyme leaves
4 1/2 oz cherve, broken into chunks
4 1/4 oz goat gouda, shredded
2 eggs
3.5 oz half and half
3.5 oz creme fraich
Pepper

Roll out pastry to fit an 11 inch fluted tart pan. Line the pan with the pastry and fold and trim any excess. place a piece of parchment over the pastry and fill withbpie weights or dried beans. Chill for 20 minutes.

Preheat the oven to 350. Place the tart in then oven and bake for 20 minutes. Remove the weights and paper and bake 5 – 10 more minutes until golden. Remove and set aside.

Place garlic in a small saucepan and cover with water. Bring to a simmer and blanch for 3 minutes. Drain and return to pan with olive oil. Fry the garlic cloves on high heat for 3 – 4 minutes until they start to brown. Add water and balsamic bring to a boil and simmer for 10 minutes. Add sugar, rosemary, thyme and 1/4 tsp salt. Simmer over medium flame for 10 minutes until garlic is coated in a thick syrup. Set aside.

Whisk together eggs, half and half, creme fraiche and pepper. Set aside.

To assemble, evenly distributed gouda, cherve and garlic. Carefully pour egg mixture over the cheese and garlic.

Reduce oven to 325 and bake for 30 – 45 minutes, until golden brown.

Serves 8.

Porchetta, Fennel, and Apple Hand Pies

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Trader Joe’s is now selling cooked Porchetta – simply reheat and voila you have dinner, it’s really quite amazing. I decided to use this porky goodness to create a hand pie with fennel, apple, onion and hazelnuts – they turned out delicious!! You can always freeze these for a quick weeknight meal. Serve with salad and your all set.

Ingredients:
2 sheets of puff pastry, defrosted
8 oz Porchetta, medium dice
1 fennel bulb, medium dice
2 apples, cored, medium dice
1 onion, small dice
2 cloves garlic minced
1 tsp thyme
Olive oil
Salt and pepper
1/4 hazelnuts, toasted, chopped
Egg white

Preheat oven to 425. Line a baking sheet with parchment or a silicon mat.

In a large skillet heat some oil over low heat, add fennel, apple, onion, garlic, thyme and sauté about 10 minutes, until softened. Add pork and hazelnuts stir to combine and remove from heat.

On a floured surface, roll out puff pastry, until it is thin. Cut into rectangles and place about 1/2 c of filling in each (you may need to adjust, you want the pies pretty full), fold over the puffed pastry and form into a crescent shape, crimp the edges and place on baking sheet. Repeat.

Chill pies for 15 – 30 minutes.

Combine 2 TBSP egg white with 1 TBSP water and brush pies with wash.

Bake 20 – 30 minutes until golden brown.

Makes 8 – 12 pies.

Tomato and Olive Tart

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This is from Patricia Wells and it is amazing !

Ingredients:
8 oz puffed pastry, thawed
1/4 c grated parmigiano
Salt
2 oz parmigiano, shaved
25 black olives, halved
12 oz tomatoes, sliced thin
2 TBSP basil, minced
2 TBSP oregano, minced
Chili pepper flakes

Roll out pastry on a baking sheet and prick with a fork. Shower with grated parmigiano. Freeze for 30 minutes.

Preheat oven to 400.

Drain tomatoes on pAper towels, sprinkle with a little salt and let drain for 10 minutes.

Remove baking sheet from freezer and par bake for 8 minutes. If it puffs prick with a fork.

Arrange the tomatoes, slightly over lapping, top with olives and cheese. Bake for 20 – 25 minutes until the crust is golden and cheese melted. Top with herbs and serve.

Serves 4.

Spinach Puffs

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This is adapted from a recipe I found in Bon Appetite. I decided to do a mini version instead. This recipe makes a lot, so unless you are having a big dinner party, I would suggest freezing them. Simply place the cooled puffs on a baking sheet in your freezer overnight and pop them into a ziplock bag. Then simple reheat at 375 for 15 – 20 minutes.

1 10-ounce package frozen chopped spinach, thawed
3/4 c feta, crumbled
1/4 c shallot, minced
1 TBSP olive oil
1 tsp dill, chopped
4 cloves garlic, minced
salt and pepper
2 eggs
2 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12″ square, kept chilled

Preheat oven to 400.

Using your hands, squeeze spinach until dry, forcing out as much water as possible. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat eggs to blend; fold into spinach mixture.

Cut puff pastry into 4 equal strips. Cut each remaining strip into 4 squares. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in the center.

Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.