Puff Pastry Tartletts with Parsley-Almond Pesto and Rotisserie Chicken
makes about 24-36 tartletts
1 box puff pastry (2 sheets)
3 C parsley, packed
3/4 C almonds
2/3 C Pecorino Romano Cheese
1 head of garlic
3/4 C Extra Virgin Olive Oil
zest of 1 lemon
juice of 1 lemon
salt & pepper to taste
2-3 C shredded rotisserie chicken
- roast the garlic by cutting off about 1/2 in of the top, placing in aluminum foil and generously coating in olive oil and a little salt. Bake in a 400° oven for 30-35 minutes or until individual cloves are very soft. Set aside and cool.
- In a frying pan, toast the almonds on medium-high heat until fragrant and slightly darkened.
- Pulse the cheese, parsley, almonds, and lemon zest in a food processor until ground small.
- With food processor still running, add olive oil, garlic cloves, and lemon juice and salt and pepper until smooth.
- Combine the chicken and pesto in a mixing bowl.
- According to puff pastry directions, preheat the oven. Cut the puff pastry sheets into 12-16 squares, depending on how big you want them.
- Place a little spoonful (1-2 t) of chicken and pesto mixture in the middle of a puff pastry square and sprinkle with additional Pecorino Romano and Mozzarella.
- Bake according to puff pastry directions or until golden brown and pastry is puffed. Let cool and serve.
makes about 24-36 mini tortes
1 recipe of cinnamon paté sucrée (sweet pie crust)*
1 1/2 C heavy cream
1 package gelatin
2 t vanilla extract
3 T white granulated sugar
zest of 1 lemon (use a fine zester like a microplane grater)
juice of 1 lemon
1 container blueberries
- Roll out paté sucrée extra thin, cut into little squares (about 1 1/2 in) and fit into mini muffin pans. With a fork, prick the bottom of each crust. Bake at 400° for about 10 minutes or until golden brown and baked through. Set aside and cool completely.
- In a mixing bowl, beat heavy cream, sugar, lemon zest and juice and vanilla until soft peaks form.
- In a small bowl combine 1 T cream and gelatin and heat in microwave for 10-15 seconds and stir until combined. Add to lemon cream mixture until stiff peaks form.
- Pipe in cream mixture into shells and refrigerate until set.
- Toss cleaned blueberries with sugar and lemon juice and top tortes (with 2-3 berries each). Serve.
1 C flour, plus more if needed
1/2 t salt
3-4 T confectioner's sugar
1/2 C cold butter, cut into small pieces
2 egg yolks beaten with 2 T ice water and 1/2 t vanilla extract
1 T cinnamon (more if you want)
- In a food processor process flour, salt, sugar, cinnamon, and butter for 15-20 seconds until crumbs form. Remove cover and pour in egg mixture. Don't let it form a ball or it will be tough. If the dough seems dry, add a little water.
- Place the dough on a piece of plastic wrap and holding the plastic between you and the dough, press forward on the dough away from you. Turn 90° and repeat until dough is combined. Don't overwork the dough.
- Flatten dough and tightly wrap in plastic and chill for at least 2 hours.
makes about 36 muffins
1 lb diced strawberries (about 1 good sized container)
1 bag white chocolate chips
1 1/2 C flour
1 C rolled oats
1/4 C white sugar
1/2 C dark brown sugar
1 t baking soda
2 t baking powder
1/2 t salt
1/4 C melted btter
3/4 C milk
1 t vanilla
1 8 oz package cream cheese at room temperature
oat crumb topping: (shown without crumb topping)
1 C melted butter
2-4 T cinnamon
about 3 C brown sugar
2 C flour
about 2 1/2 C oats
- Combine flour, oats, sugar, baking powder, soda, and salt.
- Beat eggs, add milk, oil, vanilla. Stir dry ingredients into wet until combined.
- Gently add white chocolate chips and strawberries.
- Line mini muffin pans with paper bake cups* and add about 1 T batter into each cup. Sprinkle with oat crumb topping. *remember to use paper liners, otherwise you will NOT be able to get the little muffins out! I promise it's worth it!
- Bake at 400° for 10-12 minutes or until tooth pick comes out clean.