Puff pastry is such an amazing invention; it is one of those things that I would probably not ever try to make myself since it is very time consuming. It is basically made of many layers of dough and butter, and is created at a specific temperature. Luckily you don’t have to make this yourself – you can find the puff pastry in the freezer department (look for natural ingredients if possible) and it is pretty easy to handle.
Fresh tomato salad and arugula pesto tarts make a delightful light starter for your guests or perhaps yourself. Either way it is delicious.
Tip: Use a scissor instead of a knife to cut the chives it is much easier to handle the chives.
- • 2 ½ cups packed arugula
- • 1 cup extra-virgin olive oil
- • 1 cup of shredded Parmesan
- • 1/3 cup raw almonds
- • 1 tbsp. lemon zest
- • 1 clove garlic, chopped
- • Kosher salt and freshly ground black pepper, to taste
- • 1 package of cherry tomatoes, or 2-3 big ones cut into smaller bites
- • 1 ½ tablespoons of olive oil
- • Salt and pepper to taste
- • 1 package of puff pastry
- • 1 egg, beaten
- • ¼ cup of milk
- Chives, chopped
- Toss all the arugula pesto ingredients in a food chopper and blend until finely chopped.
- Toss the tomato salad ingredients together in a small bowl
- 1.Take the puff pastry out of the freezer and transfer to your refrigerator to defrost at least 45 min before you are going to use it, or better yet the day before.
- 2. Preheat the oven to 375°F (190°C).
- 3. Unfold the dough on a lightly floured surface and use a dough roller that is also lightly floured to carefully roll out the dough until flattened. If the dough starts cracking, it might still be too cold, so allow it to reach room temperature before rolling it out of the package. Usually the puff pastry comes in a square, but mine came as a circle (I bought this brand because it is made with only natural ingredients).
- 3. You can cut the dough as you like. I prefer the small squares , which are easier to serve, but rectangular or round tarts are absolutely beautiful. To create a border around the dough, poke with a fork in the middle and along the edge of where you want your border. See the pictured instructions. (The edges actually didn’t work for me this time, but I admit I forgot to brush the pastry edges; if it doesn’t work, it is no big deal - they are still going to be tasty)
- 4. Mix the egg and milk together and brush the puff pastry edges with the egg mixture. Place the pastry on a baking sheet and bake in the oven until the puff pastry turns golden brown.
- 5. Remove from the oven and spread pesto on top, followed by the tomato salad. Sprinkle some chives on top for garnish.
- 6. Enjoy immediately.