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Fennel Onion Tart

Fennel Onion Tart

Fennel. My latest obcession.

Using fresh fennel on Nutmeg Disrupted

Like lentils, I have been putting fennel in and on everything.

I am very lucky, being a Produce Manager I have access to the freshest produce available and I take full advantage of it.

I made this tart using freshly made Ricotta and sweet onions. Store bought puff pastry makes the prep quick and easy.

 

Fennel Onion Tart

1 package of frozen puff pastry

1 cup of fresh ricotta cheese

1/4 cup of sour cream

7 slices of bacon, chopped and fried

3/4 cup of thinly sliced fennel

1 small onion, thinly sliced

1/2 cup of grated asiago cheese

salt and pepper

Roll out the puff pastry on a floured surface to a 10 x 12 sheet. Place on a greased cookie sheet. Roll out the second square to a 10 x 12 sheet. Brush the first sheet lightly with water. Place the second sheet directly on top of the first sheet.

Making a Fenel Onion Tart on Nutmeg Disrupted

Mix the ricotta, sour cream, salt and pepper until smooth.

Heat oven to 400 degrees F.

Spread the ricotta sour cream blend on the pastry leaving an inch boarder on all sides.

Layer the fennel, onions and bacon across the tart. Sprinkle with the asiago cheese.

Bake for 20 – 25 minutes or until the pastry is nice and golden brown.

Finished Fennel Onion Tart on Nutmeg Disrupted

Cut into squares and top with a few fresh fennel fronds.

 

Fennel Onion Tart on Nutmeg Disrupted

 

 

 

 

 

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Cream Cheese Puff Pastry cookies.

Cream Cheese Puff Pastry cookies.

In an effort to play catch up from the past couple of weeks I am digging into my files from 2012.

2 weeks ago I lost my last living grand parent. It has been hard. There were things left unsaid and it makes my heart heavy. When I returned from her funeral I immediately started a new job which has turned into what I can see as a long time position but also, it was a much needed distraction.  Thankfully I shoot everything I do so it is nice to have a little cache of work I can use until I am fully adjusted to my new schedule.

These delicate cookies are always an fancy addition to my cookie trays.

Super easy to make, they have a fantastic flavor and the texture is just wonderful.

This cookie is entered in the EatInEatOut Christmas in July Cookie Contest

Cream Cheese Puff Pastry Cookies

If you prefer darker chocolate, use semisweet chocolate chips in this recipe.

17-oz. pkg. frozen puff pastry –  thawed 8-oz. pkg.

cream cheese –  softened

1/4 cup sugar

2 cups milk chocolate chips

Make sure that you thaw the pastry according to package directions. In small bowl, combine softened cream cheese and sugar and mix well to blend. Roll one sheet of the thawed puff pastry into a 14×10″ rectangle.

Rolled out puff pastry for cookies.

Spread with half of the cream cheese mixture, leaving a 1″ border on one long side of the dough.

Puff pastry with cream cheese

Sprinkle cream cheese filling with half of the chocolate chips.

Puff pastry with a layer of chocolate chips

Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry.

Rolling the pastry.

Brush this edge with a bit of water, and seal pastry by pinching gently.

Repeat with remaining sheet of pastry and remaining ingredients. Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with foil or parchment paper.

Sliced Puff Pastry cookie rolls.

Cut rolls into 1″ thick slices, and place cut side up on prepared cookie sheets.

Bake at 375 degrees for 20-25 minutes until pastry is golden brown. Let cookies cool for 2 minutes on cookie sheets, than remove to wire racks to finish cooling. 24 cookies.

Cream Cheese Puff Pastry Cookies from Nutmeg Disrupted

 

Puff Pastry Cookies

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