Sunday, November 14, 2010

PP... puff pastry

Okay... puff pastry is good just about any which way, shout out to T who knows of my undying love for puff pastry. We all know the basics- deli roll, spinach/potato roll... and can even be used for sweet too (pear tart)... but we will go simple and delicious for today's ode to the puff.

After I gave birth, someone made this tomato tart for me and once I was back in the kitchen, I had to make it. It takes like 5 minutes and it's a great side to any meal...

Puff Pastry Duo-Tomato Tart
-1 sheet puff pastry (preferred brand: Pepperidge Farm, thawed)
-Earth Balance
-One red slicing tomato
-One yellow tomato (these aren't always in season, so just red tomatoes can do!)
-Fresh basil, cut chiffonade (roll up the leaves and cut into strips)

-Preheat the oven to 425 degrees
-On a floured surface, roll out the puff pastry sheet to a large square, and transfer to a baking sheet lined with parchment paper
-Spread the Earth Balance on the pastry and leave about 1/4 inch border on each end
-Prick the whole square, aside from the border, to prevent the pastry from puffing up too much in the oven
-Lay the tomatoes, alternating between yellow & red
-Bake at 425 for about 20 minutes until golden
-With 5 minutes left, sprinkle the basil onto the tart and return to the oven for the remainder of the time.

-Slice and enjoy :-)

The next recipe I made by default, I was making salmon for dinner and accidentally defrosted the puff pastry (took it out of the freezer to make room, and forgot to put it back in)... so I put the 2 together, and it ended up being a spin-off of Beef Wellington- aka the appetizers that inevitably end up on your plate at weddings...

(Side note: I highly recommend making the switch to wild salmon, wild fish in general, as opposed to farm raised fish)

Salmon Wellington with Cucumber Dill Sauce
-1 sheet puff pastry, defrosted
-2-4 fillets wild salmon
-1/2 cup dijon mustard (preferred brand: Grey Poupon)
-1/4 cup honey
-Dried oregano

-1 kirby
-1/2 cup reduced fat mayonnaise
-bunch of fresh dill, chopped, to taste
-2 tsp. fresh lime juice
-1 tsp. dried minced garlic

-Preheat oven to 425 degrees
-Roll out the pastry just to smoothen out the creases
-Marinate the salmon in the honey-mustard mixture (tip: before measuring out the honey, brush a little oil in the measuring cup, the honey will practically slide out. The salmon will be good as well with just olive oil, garlic salt, pepper, and a squeeze of fresh lemon juice)
-Place each fillet on top of the puff pastry and fold over to form a "package"
-Brush the tops with eggwash, and sprinkle with dried oregano
-To make the sauce, grate the peeled cucumber, and combine all ingredients. When the pastries are done (roughly 25-30 minutes), top with the sauce and enjoy!



  1. oooh i LOVE this! I also love how you added that wild salmon is a better choice than farm raised- so true! keep the blogs're making my job of thinking of creative dinners a lot easier :-)

  2. T here - Loving the shout out, the blog, the food!

  3. looks delicious relisheva!!!! so awesome that you started a blog, you go girl!!!!!

  4. Hey Elisheva!
    I'm loving this!- we don't have cable but for some reason we got the food network channel and we watched it ALL day and made amazing food. Now, the food network channel isn't working, so your blog is a great substitute!
    Just wanted to know, what's 'earth balance'?
    Elianna Lader

  5. oooh i remember wen u made this, it was rlly good. make me some more please

    and earth balance is a brand of margarine. really good and very healthy