Cooking with Alison

Puff Pastry Tarts With Arugula and Cherry Tomatoes (2 Ways)

In Appetizers, Hors D'oeuvres, Snacks on April 4, 2014 at pm

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For John’s housewarming party, I made three types of puff pastry tarts:  caramelized onions with gorgonzola (see recipe here), prosciutto, arugula, and cherry tomatoes with goats cheese, and arugula and cherry tomatoes with ricotta cheese, shaved parmesan, and balsamic reduction.  I love the contrast of lightly dressed, fresh greens on rich cheese and puff pastry.  I cut these tarts into small squares and served them as finger food, but they would make a great starter to a sit down meal as well.

Puff Pastry Tart With Prosciutto, Arugula, Cherry Tomatoes, and Goats Cheese 

This recipe makes one large rectangular tart (approximately 12 inches x 15 inches) that can be cut into, up to, 12 pieces, depending on the desired size.

1/4 batch of chilled homemade puff pastry (see recipe here) or 1 box (397 gram) store-bought frozen puff pastry, defrosted in the refrigerator

all purpose flour

12 thin slices prosciutto

1/2 of a 5 ounce container of fresh baby arugula (rocket)

1 small container cherry tomatoes, sliced in half crosswise

approximately 1 cup goats cheese, crumbled and chilled

good quality extra virgin olive oil

freshly squeezed lemon juice

coarse Kosher sea salt

freshly cracked black pepper

On a well floured work surface, use a rolling pin to press the dough into a square shape.  Then gently roll the dough into a rectangle, approximately 12 inches x 15 inches.  It is important to work quickly so that the dough remains cold.  If it becomes too soft, chill it through in the refrigerator before rolling again.  Straighten the edges and make the corners even.  Then slide the dough onto a parchment paper or silpat mat lined baking sheet, cover it using syran wrap, and chill it through in the refrigerator.  Note that the dough can be rolled out up to 1 day in advance.

Once the dough is chilled through, use the tines of a fork to pierce holes, 1 inch apart, throughout the dough.  Leave a one inch border around the tart if desired.  Lay out the slices of prosciutto on the dough, so that almost all of the dough, except for the border, is covered by prosciutto.  Reserve the remaining slices of prosciutto and set aside.  Then scatter 3/4 of ‎the crumbled goats cheese over the tart.  Cover the tart with syran wrap and refrigerate it until 1 hour prior to when you want to serve it.  Note that this tart can be assembled in advance, several hours prior to baking.

One hour before you want to serve the tart, set a rack in the middle of the oven and preheat it to 400 degrees F (200 degrees C).  Bake the tart in the preheated oven until the pastry is baked through, lightly browned, and crispy, and the cheese is melted, about 15 minutes.  Transfer the baking sheet to a wire rack and cool for 10 minutes.  Meanwhile, gently toss the arugula and cherry tomatoes with a few light drizzles of extra virgin olive oil, a squirt or two of freshly squeezed lemon juice, and a small pinch of salt.  Scatter 3/4 of the arugula and cherry tomatoes across the tart.  Place the remaining prosciutto slices across the tart and then add the remaining arugula and cherry tomatoes on top.  Sprinkle the remaining goats cheese all over the tart, and add some freshly cracked black pepper.  Then cut the tart into squares of your desired size.  Serve immediately.

 

Puff Pastry Tart with Arugula, Cherry Tomatoes, Ricotta Cheese, and Balsamic Reduction

This recipe makes one large rectangular tart (approximately 12 inches x 15 inches) that can be cut into, up to, 12 pieces, depending on the desired size.

1/4 batch of chilled homemade puff pastry (see recipe here) or 1 box (397 gram) store-bought frozen puff pastry, defrosted in the refrigerator

all purpose flour

1/2 of a 5 ounce container of fresh baby arugula (rocket)

1 small container cherry tomatoes, sliced in half crosswise

1 cup high quality ricotta cheese

1 cup balsamic vinegar, gently simmered over medium low heat until thickened, about 15 minutes, stirring frequently

good quality extra virgin olive oil

coarse Kosher sea salt

freshly cracked black pepper

shavings of parmigiano reggiano or grana padano

On a well floured work surface, use a rolling pin to press the dough into a square shape.  Then gently roll the dough into a rectangle, approximately 12 inches x 15 inches.  It is important to work quickly so that the dough remains cold.  If it becomes too soft, chill it through in the refrigerator before rolling again.  Straighten the edges and make the corners even.  Then slide the dough onto a parchment paper or silpat mat lined baking sheet, cover it using syran wrap, and chill it through in the refrigerator.  Note that the dough can be rolled out up to 1 day in advance.

One hour before you want to serve the tart, set a rack in the middle of the oven and preheat it to 400 degrees F (200 degrees C).  Use the tines of a fork to pierce holes, 1 inch apart, throughout the dough.  Leave a one inch border around the tart if desired.  Keep the dough chilled in the refrigerator until the oven has preheated.  Bake the tart in the preheated oven until the pastry is baked through, lightly browned, and crispy, about 15 minutes.  Transfer the baking sheet to a wire rack and cool for 15 minutes.  Meanwhile, gently toss the arugula and cherry tomatoes with a few light drizzles of extra virgin olive oil and a small pinch of salt.

Spread a thin layer of ricotta cheese all over the mostly cooled tart, leaving the border uncovered.  Scatter the arugula and cherry tomatoes across the tart.  Add some freshly cracked black pepper and add a few light drizzles of the balsamic reduction.  Then add some fresh shavings of parmigiano reggiano or grana padano.  Cut the tart into squares of your desired size.  Serve immediately.

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