Have you guys ever had homemade puff pastry? Like the real deal? The kind that takes hours upon hours to make and it just melts in your mouth and you literally go weak in the knees and then proceed to scarf down as much puff pastry as you possibly can. Well, I have. And it’s pretty awesome. The only bummer to making your own puff pastry is that it takes f.o.r.e.v.e.r. and I don’t have forever. So a few days ago when I found this article on L.A. Times about making quick puff pastry I dropped everything I was doing, grabbed the butter and the flour and went to town. The result – this super flaky and savory Tomato, Scallion and Goat Cheese Puff Pastry Tart. Ummm, I’ll take 4 please!
The great think about puff pastry and this recipe is that you can spend an hour or so making it, use some, eat some, and freeze some and then take it out of your freezer to make puff pastry whenever your heart desires. How nice is that?!? Last minute guests coming over – just take out some puff and let it thaw and make some cheese straws. I know. It’s genius 🙂
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!