I’ve never cooked with Puff Pastry before. I got inspired by this blog post at Eating From the Ground Up. It seemed so simple that I sent J. out to buy a bunch of Puff Pastries to keep in the freezer for quick dinners and appetizers.
I made two tarts, one with our tomatoes, our chives and ricotta and one with my parents’ figs, our thyme, pancetta bits and goat cheese. I consider it a qualified success. The one snag: even though I greased the bottom of the cookie sheet, it still stuck to the bottom in a lot of parts. So, not quite sure how to combat that issue. Any ideas?
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Samantha said,
September 9, 2011 at 7:35 pm
Those both sound delicious! I use silpat liners whenever I bake puff pastry – works like a charm.