So I haven’t been updating my blog as often as I usually do. Sorry about that. With my birthday and the post birthday celebrations that have been taking place the entire week, I have hardly had time to do anything. For one of the dinners that I went to, I made 2 kinds of pastries. One for the vegetarians and one for the carnivores.
Cooking this I almost burnt my entire kitchen. Some goat cheese dropped to the oven floor and a fire started within. For people who know me, I panic really fast. Like really fast. When I saw the fire start in the oven, I started running around screaming “FIRE!”. As the fire continued, I kept on yelling. Thank god boyfriend was with me in the apartment. Unlike me, who was still running around the apartment yelling fire a minute later, he calmly took a jug of water and extinguished the fire. Crisis averted, embarrassment is staying for good.
Note: The food still turned out good
Ingredients: 3 frozen puff pastry sheets (makes 12 big squares), 1 egg to use as egg wash
Goat Cheese and Tomato Pastries- 18 cherry tomatoes, 5 oz goat cheese, bunch of fresh arugula to go on each square, salt, pepper and olive oil to taste
Ham and Cheese Pastries- Block of gruyere cheese, 4 thin slices of ham, salt and pepper to season
Brush the edges with a slightly beaten egg.
For the vegetarian pastries, cut each cherry tomato in half. Add a piece of goat cheese to every pastry square and top with tomato halves (I had around 6 halves on each square).
For the ham tarts, grate the gruyere cheese and add to a bowl. Thinly slice the ham and add to the bowl.
Add the ham filling to the puff pastry square making sure to not spill over the folded edges.
Bake for 15 minutes or until the pastry is puffed and golden. Cool the savory tarts and add arugula to the vegetarian pastries. Drizzle with olive oil and sprinkle with salt and pepper.
Enjoy and be careful not to burn the kitchen!