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 🙂
Tomato, Scallion and Goat Cheese Puff Pastry Tart
- 2 cups AP flour
- 20 tbsp cold unsalted butter cut into small squares
- 2 tsp sea salt
- 6 tbsp cold water
- 6 oz Goat Cheese
- 3 large tomatoes cut into wedges
- 8 scallions thinly sliced
- olive oil
- sea salt
- For the Puff Pastry
- Place the flour and 1/2 butter in a food processor with a steel blade. Pulse until the mixture becomes the consistency of sand - just a few seconds will do. Add the remaining butter and pulse for a few more seconds until the mixture is course. Add the salt and pulse for 1 second. Slowly drizzle in the cold water and pulse until the dough comes together in a ball.
- Remove the dough from the food processor onto a piece of parchment paper or a floured work surface. Shape it into a rough rectangle and lightly flour the top of the dough.
- Fold the dough into thirds, like a brochure, and wrap in plastic wrap and refrigerate for 20 minutes.
- Once chilled, remove the plastic wrap and roll out the dough to another 12x18 inch rectangle. Repeat the folding process then cover and chill. Repeat this process 1 more time and voila - you have a quick puff pastry in about 1 hour!
- For the Tomato, Scallion and Goat Cheese Puff Pastry Tart
- Preheat oven to 425 degrees
- Roll the dough out into its final 12x18 inch rectangle. Cut the pastry into long strips and place on a parchment lined baking sheet. Brush the pastry with a little olive oil, sprinkle on the crumbled goat cheese and some tomatoes. Bake for about 20 minutes until golden brown. Remove from oven, sprinkle with scallions, sea salt and cracked black pepper. Enjoy!