You could call it a pastry or a white pizza but I like the way Tuna Feta Tart rolled off the tongue. And it’s my recipe so I get to call it what I like. I didn’t use puff pastry or phyllo often when I lived in the U.S. If my memory is correct it used to be frozen. Here they are both in the cold food section with all … Continue reading →
This recipe was originally posted back in the beginning of my blogging efforts. It was the first time I had ever used puff pastry to make tarts. I was so happy with the results, and how incredibly easy the purchased pastry was to work with, I started making them often. Perhaps I was making them a bit too often. Puff pastry is not exactly the best thing to eat to … Continue reading →
The acorn squash are coming to an end and I’m starting to get creative with the last few. This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course. Make them bigger for a light lunch or smaller to serve with drinks. Make them red or white or even sweet for dessert. Puff pastry will … Continue reading →
As a switch from our usual ‘Fish-Hell’ night (mon mari‘s words, not mine) I made a fish pizza. Okay, a White Pizza with Smoked Salmon. How can one go wrong with goat cheese and smoked salmon? Mon mari would argue that it’s not really pizza – much the same as deep-dish pizza is not really pizza (also his words) Mon mari has been a bit bored and cranky lately…… Next … Continue reading →
En Croute is in a crust or case. It’s a wonderful way to cook a lot of foods, it can be assembled earlier and baked at the last minute and it’s always impressive. Plus, if you buy the pastry, it’s easy. Even easier (and mush quicker) is if you make the squash ahead of time. I roasted two, served one as a vegetable and saved the other for this tart. … Continue reading →
We eat with the seasons. That applies to pizza, as well. I love pizzeria pizza, with tomato sauce and sausage and pepperoni and peppers and mushrooms and anything else edible. But when I make it at home, this is my preferred way: thinly sliced, ripe Roma tomatoes from my garden….. Which means I only make pizza in the fall when I have an abundance of tomatoes. We eat a lot … Continue reading →
Another tribute to fall with onions, sage and walnuts. We have three walnut trees and the nuts have been falling for a few weeks now. Sadly, it’s not going to be a plentiful harvest this year…. And there are certain 4-legged members of this household that have been snitching them every chance they get! First the unripe figs, then the plums, then the ripe figs and now the walnuts…. You’d … Continue reading →
