And the mandoline saga continues……I washed the stupid thing and tried to put it away but there was the other half of the puff pastry to use up SOOOOOOOO I grabbed some fruit and went to town playing on my new toy which I’m begining to like.
I had the same issue as yesterday and that was…not really knowing how to use this contraption but I think I won the battle because this tart was a WINNER.
The best part about this recipe was you could make a main course from the savory Zucchini Feta Tart and a dessert from the Fruit Tart – basically you could sit around all day eating puff pastry as a meal. Sounds like a plan to me.
I finally tucked away my new kitchen gadget and hope to bring it back out once I have taken some mandoline lessons. I’m not joking here. I want to be proficient in mandoline before I attempt making something like a french fry.
- 1 package of frozen puff pastry, thawed (mine came with two pieces)
- 1 peach, thinly sliced
- 1 pear, thinly sliced
- ¼ cup fresh blueberries
- 1 tbls melted butter
- ¼ cup goat cheese
- 1 tbls plum jam
- 1 egg, beaten
- optional - edible flowers
- Preheat over to 375F. Roll out one portion of puff pastry dough to approximately an 8 x 10 inch rectangle. This doesn't need to be perfect and don't stress if it's not exactly 8 x 10.
- Score pastry with a knife by lightly slicing about ¼ of an inch from the edge. You need to just make a visible line here and try not to cut through the pastry. This will give you a nice raised crust around the edge.
- Brush pastry with melted butter.
- Lay fruit slices along the pastry.
- Sprinkle with the goat cheese and dot with jam
- Brush edges of tart with beaten egg
- Bake at 375F for about 20 to 25 minutes or until golden brown
- Serve warm or cold, garnish with edible flowers if desired