Tag Archives: puff pastry

Roasted grape, goat cheese, and walnut tart

Roasted grape, goat cheese, and walnut tart

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The word “tart” is probably one of the most used homonyms in culinary terms. First of all, “tart” used as an adjective has to do with taste — like bitter, sour or acerbic. But today I’d like to focus on “tart” the noun. This kind of tart can come in many, many forms: sweet, savory, shortcrust based, puff pastry based, fruit-filled, custard-filled, cheesy, etc., and is usually served as either an appetizer or dessert.

The tart I’ve decided to whip up this week is a mix of sweet and savory — roasted grapes and goat cheese — on a bed of flaky puff pastry crust. It’s an easy-to-prepare, classy appetizer that’d be perfect for a fête during any season.

So why did I pick puff pastry over a short crust pie dough? Honestly, I’m a lazy baker and puff dough is as easy as grabbing from the freezer, thawing then baking. It’s also a party food lifesaver and should always be kept onhand for last-minute appetizers, main dishes accoutrements and desserts. For flavor, always choose puff dough made with butter, not vegetable shortening, as it will give you a buttery, flaky, melt-in-your-mouth product versus one with a weird aftertaste. Another cook’s tip: an egg wash (see recipe below) will give puff pastry a golden-brown kiss of color.

Try out this sweet, savory, and not too tart (the adjective) tart recipe that’s topped with roasted grapes, goat cheese, walnuts and fresh rosemary. It’s a breeze to bake up and your party guests will surely be impressed.

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Très délicieux: Strawberry Napoleons with vanilla pastry cream and strawberry-thyme jam

Très délicieux: Strawberry Napoleons with vanilla pastry cream and strawberry-thyme jam

As General Napoleon Bonaparte once stated, “If you want a thing done well, do it yourself,” so the next time you’re entertaining and have to make dessert, in the don’t half-ass it by buying a cake at the supermarket. Get in the kitchen and express your culinary flair with a homemade treat like these strawberry Napoleons (no short Frenchmen needed). This take on the traditional French dessert (a.k.a.: mille-feuille) is made up of layers of flaky puff pastry smothered with vanilla pastry cream and strawberry-thyme jam, topped with fresh strawberries and powdered sugar. I promise you don’t need to be a trained pastry chef to pull this off.

The homemade jam I used was infused with fresh thyme — a lovely sweet-savory combination — but feel free to use store bought instead. (Tip: Infuse store bought jam with thyme by heating both together with a little water in a pot over medium-low heat for about 15 minutes, then let cool to room temperature.) As for the vanilla pastry cream (a cooked custard), you can have the bragging rights by making it yourself, but if you’re in a pinch, simply use vanilla pudding in its place.

I urge you to go forth and conquer this dish for a special occasion (or any dol’ ay), and remember: it won’t be as difficult as the Battle of Waterloo — it’s just dessert.
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