Things to make with Puff Pastry
To make a pre-baked shell:
Trim the sheet into the size of rectangle you want. Egg wash the edges. Place a thin strip (about ½” to 1” wide) of pastry on the edges. Use a fork to dock the center to prevent the pastry rising in the center of the tart shell.
Bake the shell in a 425-degree oven for 10 -15 minutes or until the pastry is golden brown and cooked through. (pale pastry = raw pastry) Immediately upon removing from the oven, use an offset spatula to gently press the center down. Be careful of any steam that releases while pressing.
Let pastry cool before filling.
How to make Whipped Ricotta or Whipped Cream Cheese:
8 ounces of either ricotta or cream cheese
Any seasonings you want to flavor the filling with either sweet or savory. Here are a couple of suggestions:
Sweet: honey or confectioners’ sugar to taste. Add cinnamon if desired, top filling with fresh fruit
Savory: Season with salt, pepper garlic, onion powder, chopped fresh or dried herbs
Soften cream cheese to room temperature. Cheam Cheese will not be smooth unless it is fully softened.
If using Ricotta Cheese, use directly from the container, no need to get this to room temperature first.
Using the whip attachment on your mixer, start on low then gradually increase speed until you are on high speed. One thing to notice is how much the volume increases as the air get incorporated into the cheese. You want a light, fluffy whipped cheese.
Add the seasonings and flavorings about midway through the whipping process. The entire process should be less than 5 minutes.
To fill a pre-baked shell:
Use whipped ricotta or a whipped cream cheese as a base.
Fill with sliced avocados, sliced grape tomatoes, onions, sprouts, and sprinkle with Maldon salt
Fill with whipped cream cheese with honey, top with grilled peaches and raspberries, toasted pistachio
Whipped Cream Cheese sweetened with honey, Fresh fruit sliced” berries, peaches, kiwi, banana, orange; use whatever is in season.
To fill an unbaked shell:
Take a rectangle of raw puff pastry cut to the size you want.
Fill the center with a seasoned ricotta spread over the raw pastry, leaving a border all around.
Top with thin sliced yellow squash and zucchini, thin sliced onions, and herbs.
Drizzle with olive oil, salt & pepper. Bake 400 degrees 12-15 minutes or until pastry is golden and filling is bubbling. The edges will rise forming a frame around the filling.
TIPS:
Always place the tart shells on a platter or sheet pan before filling. This makes them easier to move around without breaking.