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?
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Ronell – thanks, and I was just at your site, beautiful pastry!
This looks just delicious, and with a litle green salad, perfect!
Ronell
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!