This is a great quick app that you can put together easily with just a few ingredients. Plus, you can switch it up to flavors that you enjoy. Any cheese and topping would be delicious and I often just keep the dough in the freezer and bake this up with what I have on hand. I made this for a shower last weekend (excuse the awful iPhone pictures) and it was a huge hit. It works well for parties as it is good warm or at room temperature. Puff pastry dough can be found in the dessert sec ion of the frozen foods aisle at the market. It is an incredibly diverse ingredient, so keep one in your freezer for apps like this and quick desserts.
Mozzarella & Sun Dried Tomato Tart
Imperfect Polish 2014
serves 6-8
1 sleeve of one package of thawed frozen puff pastry dough
8 oz package of fresh mozzarella, sliced thin
1 cup chopped sun dried tomatoes (if you use the marinated ones, drain and towel off excess oil)
1/4 cup chopped fresh basil
Preheat the oven to 400 degrees.
Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13. Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes
Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Line the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the sun dried tomatoes.
Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares.
Serve warm or at room temperature.
Herbed Cheese, Artichoke, & Prosciutto Tart
Imperfect Polish 2014
serves 6-8
1 sleeve of one package of thawed frozen puff pastry dough
1/4 cup of soft herbed cheese, like Borsin
1 cup chopped artichokes (if you use the marinated ones, drain and towel off excess oil)
1/4 cup thinly sliced onion
1/4 cup prosciutto sliced into ribbons
Preheat the oven to 400 degrees.
Unwrap the pastry dough onto a baking sheet lined with parchment paper. Roll out the dough a bit to thin it out with a rolling pin. About 10 x 13. Pierce the dough all over with a fork, covering with lots of holes. Bake for 20 minutes
Let the dough cool a bit and if it puffed up (it is ok if it does), gently push it down. Spread the tart with the cheese, leaving a 1/2 inch border. Sprinkle with the artichokes, then the onion and prosciutto.
Bake an additional 20 minutes, until cheese it melted and dough is golden brown. Sprinkle with the basil and cut into squares.
Serve warm or at room temperature.
Enjoy!
xo
Erin
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