Puff Pastry appetizers; Tarts, Braids & Pinwheels
This mushroom tart is simple, elegant and delicious. Mushrooms, sherry, butter and tarragon blend together perfectly. I often include this combination to also prepare my favorite mushroom sherry side dish.
This tart includes Edam cheese because of its excellent melting qualities and slightly nutty flavors. Try it with other great melting cheeses like Fontina, Gruyere, Asiago, and others.
For convenience, the mushroom filling was made the day before and spread onto the "blind baked" shell a couple of hours before company. Topped with peeled Edam cheese, tart is heated through in time for company to enjoy with cocktails.
- 1 Puff Pastry sheet
- 1 egg whisked with 2 teaspoons water.
- Grated parmigiana cheese.
- 2 pounds white or baby Bella mushrooms
- 2 garlic cloves
- 2 Tablespoons olive oil
- 1-14.4oz. can low salt chicken broth
- 3/4 cup sherry plus extra for brushing
- 2 tablespoons melted butter
- 7 oz. round of Edam cheese
- 2 teaspoons fresh tarragon or 1 teaspoon dried.
- Pinch salt and a couple grinds black pepper.
This incredible blind baked puff pastry tart is filled with a flavorful mixture of Broccoli Rabi, Italian Sausage, Pete’s Garlic and Infused Olive Oil, and Italian Cheeses.
Pastry Shell and rabi filling can be made well ahead separately, even the day before. Assemble and heat just before ready to serve.
Ingredients:
Ingredients:
Tart shell
- 1 Puff Pastry sheet
- 1 egg whisked with 2 teaspoons water.
- Grated parmigiana cheese.
- Filling
Pete's Garlic Oil
- 1/2 cup olive oil
- 5 garlic cloves with skin
- ½ tsp dry rosemary needles
- ½ tsp dry sage
- ¼ tsp Kosher salt
- pinch red pepper flakes
Broccoli Rabe and Sausage Topping
- 1-pound bunch broccoli rabe
- 1 13.5 oz. can chicken broth.
- 1/2-pound mild Italian sausage meat without casing
- 2 cups shredded Italian cheese mix divided in half.
- 1/4 teaspoon red pepper flakes
Pete’s Garlic oil ... Earlier, remove rough garlic tips. Half cloves lengthwise, retaining skins. Place in narrow butter melting pot. Add all additional garlic oil ingredients.
Bring oil to a very gentle simmer being careful not to burn garlic. Oil is ready when garlic is lightly tanned, softened to the texture of oven roasted garlic in 2 to 3 hours. Discard released skins. Shut heat and rest pot until ready to use.
Prepare a puff pastry shells as discussed above…
Cover bottom and sides of a 10”x15” cookie sheet with parchment. Roll a pastry to fit bottom and side of sheet. Place on parchment and prick pastry with a folk or “docker” roller tool. Trim excess if needed.
Brush surface with egg wash and sprinkle with grated parmigiana cheese. Bake at 400º for about 15 minutes until richly tanned. Sett shell aside.
Prepare rabi…
Rinse Rabi. Trim stems and any wilted leaves. Chop entire head into 1 1/2-inch pieces.
Bring chicken broth to a boil in a pot large enough to hold all ingredients. Boil rabi until their thickest stalks are just tender, about 3 minutes. Remove with a slotted spoon, also set aside.
Add sausage meat to the remaining hot chicken broth. Chop with the edge of a spatula while cooking. Lower heat when broth is mostly evaporated. Mash soft garlic and with 2 tablespoons of pot infused garlic oil, rabe, and 1 cup of the shredded cheeses. Toss until incorporated and cheese mix begin to melt. Remove.
Finish…
Spread rabi mixture on prebaked shell. Sprinkle with the remaining cup of shredded cheese mix. Lightly drizzle with garlic oil.
When ready to serve, place in the middle of the preheated oven. Heat at 400º until tart is warmed through, cheese is melted and tanned. Cut and serve.
- 2-pounds fresh plum tomatoes
- ½ cup olive oil
- 2 large garlic cloves cut in quarters
- 2 teaspoon kosher salt
- 1 Puff Pastry sheet
- 1 egg whisked with 2 teaspoons water
- Grated parmigiana cheese
- 1 cup shredded Italian cheese mix
- 1/2-pound small fresh mozzarella cheese balls
- Shredded basil for topping
- 1 Puff Pastry sheet
- 1 egg whisked with 2 teaspoons water
- Grated parmigiana cheese
- 1 1/2 pounds of Shrimp.
- 1 quarter pound of butter, one stick
- 1/2 cup of olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup of finely chopped scallions
- 1 tablespoon of finely chopped garlic
- Salt and pepper
- 1 ½ cups shredded Italian cheese mix
- 1/2 cup plain Panko bread crumbs
- Crumbled feta cheese
- Optional, fresh chopped parsley
It can be assembled well ahead of company, heated through; finished when company arrives.
- 2 large eggplant
- Kosher salt for disgorging
- Flour for dusting
- Olive oil (or favorite cooking oil)
- 1 Puff Pastry sheet
- 1 egg whisked with 2 teaspoons water
- Grated parmigiana cheese
- ½ 15 oz. container of whole milk ricotta cheese
- 1 large eggs
- 2 cups, 8 ounces shredded Italian cheese mix separated
- 1 cup shredded parmigiana cheese
- Freshly ground black pepper
- 1 can fire roasted tomatoes
A nine-inch tart pan with removeable bottom is lined with parchment, fitted with Puff pastry and blind baked.
Topping is amazingly tasty. Starts with crushed roasted tomatoes, shredded Italian cheese mix, raw bacon, and shaved Asiago cheese baked.
- 10" Tart Shell with removeable bottom
- 9" x 13" Puff Pastry sheet, defrosted
- 1 egg whisked with 2 teaspoons water
- Grated parmigiana cheese
- Crushed roasted or plain plum tomato
- 3 strips of bacon sliced 1/4 inch across width.
- 1 cup shredded Italian cheese mix
- Wedge of Asiago cheese
Line bottom with parchment.
Place pastry on a floured surface. Roll and or cut pastry to fit bottom and sides. Use a docker roller or folk to pierce pastry.
Whisk egg with water. Brush inside surfaces. Sprinkle with grated parmigiana. Bake at 400° convection for about 15 minutes or until pastry is lightly tanned.
When ready to finish tart, lightly coat bottom with tomatoes. Spread shredded cheese on over. Evenly distribute bacon. Top tart with potato peeler slivered Asiago cheese. Place in 400° convection oven.
Cook until bacon is cooked, and cheeses are melted, about 15 minutes. Cut and serve.
Two 9”x13” Tomato, Cheese, and Bacon Puff Pastry Appetizers
One box of Pepperidge Farms Puff Pastry sheets will conveniently fit into two 9” x 13” cookie sheets. Above are my simply directions to prepare and blind bake puff pastry shells. Baking puff pastry on parchment helps protect bottoms from overcooking and makes it easier to release finished tarts to cutting board.
Using the egg wash helps seal top surface from getting soggy from moist toppings. A sprinkle of grated parmigiana cheese over the egg wash before pre-baking provides even further moisture protection from the melted cheese.
Piercing helps prevent pastry from shrinking and bubbling during baking, pierce pastry with a fork.
Bake shells at 400° for 15 to 20 minutes until dough is browned. Pre-baked crusts and toppings can be made well ahead, even the day before.
Toppings
- Can of crushed roasted tomato
- 2 generous cups shredded Italian cheese
- 8 strips of bacon sliced ¼ inch across width.
- Wedge of Asiago cheese, about 6 oz.
Spread roasted tomato on both pastry sheets.
Top both with generous cups of Italian cheese mix. Spread bacon evenly. Add strips of Asiago cheese cut with a potato peeler.
Pizzagaina, Italian Easter Pie in English is the most expected and anticipated dish associated with Easter.
Main ingredients are a filling of ricotta, with selections of the best cured Italian cold cuts and cheeses that are encased and baked in pizza dough.
Italians, dominantly Catholic, observe Lent from Ash Wednesday through Good Friday. This is a period of penance and abstinence from eating meat on Fridays. Symbolic at the end of fasting, Italians help celebrate with this incredible meat filled appetizer. The ritual is so special, it’s rarely made at any other time.
Mom would make hers on Holy Saturday. She started accumulating ingredients a week ahead of time that included wasted ends from Italian cold cut logs deeply discounted that were perfect for cubing.
Traditional Easter Pie is made for a crowd. Mine is assembled in a spring formed cheesecake pan. Sides and bottom are lined with pizza dough. Filling starts with a base mixture of ricotta, grated Parmigiana, and eggs for binding. Cubed Italian cheeses and a variety of salami, Prosciutto and other cured Italian cold cuts are folded into the ricotta mixture and the top sealed with dough, ready for the oven.
Scaled Down Version
This scaled down version of Easter pie replaces the traditional oversized version. It’s convenient to serve at smaller socials or holiday gatherings. Dough is replaced with braided puff pastry. Proportioning ingredients ensures all the same great flavors as the original while flaky egg washed pastry adds eloquence.
Different than traditional Easter Pie, we frequently serve them as appetizers year-round.
This recipe makes 2 identical braids. If making only one braid, beat both eggs and use half the odd egg for the wash.
- 2 pack of puff pastry defrosted.
- 1 15 oz. container whole milk ricotta cheese
- 3 eggs
- 8 oz. (2 cups) shredded Italian cheese mix.
- 1 cup graded parmigiana cheese.
- Freshly ground black pepper
- 2-4 oz. prosciutto cubed or thin sliced
- ¼ pounds Genoa Salami
- 1 additional cup shredded Italian cheese mix
Note: You can substitute or add pepperoni, soppressata, provolone, and other Italian cheeses and cured meats.
- 1 egg
- 1 tablespoon water
Preheat oven to 350° convection.
Once defrosted, keep puff pastry refrigerated until ready to use.
Mix base ingredients until well combined. Optional, add a small pinch of salt. Other ingredients already have relatively high salt content.
Cut slices of Prosciutto in half lengthwise and in 1” lengths. Fold and distribute evenly into mixture. Chill mixture slightly for easier handling.
Slice salami into strips, cut longer ones in halve lengthwise.
Place a puff pastry sheet on a lightly floured countertop. Roll lengthwise (parallel to the folds). Increase lengths to about 12 or 13 inches. Cut pattern as shown in the picture above.
Spread half of the chilled ricotta mixture evenly along the center of each trimmed puff pastry. Cover both with half of the salami. Sprinkle both with half the remaining shredded cheese. Repeat with remaining ricotta mixture, salami and shredded cheese. Fold end tab over filling; cover with alternating side tabs.
Place both on a tray with parchment paper. Whisk egg with water. Brush each with wash.
Place both on a tray covered with parchment paper. Whisk egg with water. Brush both pastry with egg wash.
Put tray in the middle of the oven for about 25 to 35 minutes until browned on all sides and mixture isn’t runny. It will solidify further as they cool. Slice with a serrated bread knife. Serve warm or at room temperature.
- 2 pack of puff pastry defrosted
- 1 bunch broccoli rabe
- 1 13.5 oz. can chicken broth
- 1/2 to 2/3rd pounds ground Italian sausage meat
- 2 minced garlic cloves
- 8 oz. shredded Italian cheeses
- 1 cup whole milk ricotta cheese
- 2 eggs
- 1/2 cup graded parmigiana cheese
- Pinch red pepper flakes
- 1 egg
- 1 tablespoon water
- 2 boxes frozen chopped spinach thawed.
- 1 1/2 tablespoon olive oil
- 1/4-pound whole feta cheese in brine, not crumbles.
- 1/4-pound sharp white cheddar cheese (not shredded)
- 2 large eggs whisked.
- 1/4 teaspoon salt
- 1 tablespoon melted butter
- Sesame seeds
- Yellow or deli mustard
- Tomato pesto
- Olive oil
- Mustard dip
- prosciutto, Genoa Salami, capocollo, soppressata, pancetta, bresaola
- 5 Italian cheese mix, parmigiana, asiago, provolone, fontina, mozzarella, etc.
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ½ cup sour cream
- Salt and white pepper to taste
- 1 defrosted puff pastry sheet
- 4-5 ounces salami slices
- 4-5 ounces Provolone cheese slices
- 1 10 oz. box of frozen chopped spinach
- Olive oil
- 1 small minced garlic clove
- 1 cup whole milk ricotta
- ¼ cup chopped Italian parsley
- ½ cup shredded parmigiana cheese
- Salt and pepper to taste