HOT, GOOEY, FLAKEY!
Store bought Puff Pastry sheets are great! Especially if, like me, you don’t have the skills and patience of a baker.
Ingredient Still Life.
Three cheeses; mascarpone, fresh mozzarella, and parmesan, plus heirloom tomatoes with gray salt, and basil.
The original inspiration for the ingredients in this turnover came from Lisa’s Tomato Tartlet at Champaign Taste.
Etymology of “gooey” – it may be a derivitive of the word burgoo; a thick stew made with meats and vegetables, usually cooked outdoors in huge kettles for many hours. Apparently, people bring what they have on hand to add to the stew. Have you ever tried burgoo?
8 thoughts on “Puff Pastry Again”
I need to get some puff pastry! Quick!!!!
I’m on a puff pastry kick these days. I fill it with everything. You mean people really take the time to make it at home? haha..silly me 🙂
Don’t forget another use for that great puff pastry. See our Plum Tarte Tatin on your July 2 blog entry.
PIC – I don’t know, you seem to be a fabulous baker judging from your ricotta tart!
Maryann – I know, it is a no brainer 🙂
FA – And I think if we roll out the dough a little bit for the Tarte Tatin it will be even better? Let’s experiment next time!
This looks just delicious, and with a litle green salad, perfect!
Ronell – thanks, and I was just at your site, beautiful pastry!
Wow, does that look gooey good. This is taking the tartlets to a WHOLE new level! I still have puff pastry in the freezer . . . hmmm.
Looking at this post first thing in the morning, before breakfast, is a killer. Unfortunately, I don’t have puff pastry in my freezer. 🙁