Savory Puff Pastry Tartlets #87

Sorry gang, I should have put up the recipe for the savory tartlets with the earlier post but here it is!

• 1 package frozen puff pastry dough semi-thawed (still slightly frozen)
• flour for dusting your work surface
• pesto or tomato sauce
• cheese (I used asiago)
• toppings (I used thinly sliced proscuitto, sundried tomatoes, sauteed mushrooms, sliced sweet peppers)
• fresh herbs to top the tartlets with after cooked (I used thyme and basil)

Pre-heat your oven to 400 degrees.  On a lightly floured surface lay out your puff pastry sheet.  It should still be slightly frozen which makes it easier to cut and handle.  Cut out shapes with a cookie cutter (mine was about 3 inches in diameter) and lay on a cookie sheet lined with a silpat or parchment paper.  Use a fork to dock (make holes) in the dough.  Brush the surface with pesto or tomato sauce and sprinkle with cheese.  Add on toppings and then bake for about 12-15 minutes until it is golden brown.  Cool completely before packing.

Voila!  Wasn’t that easy?

Savory Tartlets Bento #86

Yesterday, I was going through my freezer and I found a box of puff pastry sheets.  I was meaning to make savory tartlets but never got around to it until today.  It was super simple and I used things that I already had in my fridge- like proscuitto, mushrooms, sweet peppers, pesto, and asiago cheese.   After the tartlets cooled, I packed it in this bento box that I picked up from Bento&Co.  The bento box is really well made and leak proof.  Another bonus is that the latches on the side make it very easy to open and close!

Hope you all are having a great week!