If your pastry gets wet or sits too long in moisture it will stick together and you won’t be able to roll it out.Īlways keep puff pastry cold. So try and remember the night before to take it out of the freezer and place it in the fridge to thaw slowly and gradually. Most importantly is thinking a day ahead! You cannot use frozen pastry to make a dessert, you need to let it thaw before using it. There are a few tricks when working with frozen puff pastry. Puff pastry can be made by hand or you can buy frozen sheets at your local grocery store (and all you have to do is bake it). It’s layered and folded over itself many times to give a light, puffy and airy pastry once baked. Puffy pastry is a beautiful laminated dough composed of dough and butter. Remember to take the puff pastry out of the freezer the night before and defrost it in the fridge overnight. Puff pastry is simple and fun to work with and is always a hit! The only warning I’ll give is to make sure you defrost it in advance. I absolutely love the ease of this summer, fresh dessert. I’d recommend making the cheese filling the day of, as it will start to firm up once you put in the fridge, making it difficult to spread out on the puff pastry. And when you are ready to serve the dessert all you have to do is fill it with the cream cheese filling and top it with fresh berries. You can do this up to two days in advance.
The puff pastry base is a simple roll out, score and bake. What’s great about this berry cheese tart is you can make the base in advance. Or even add dollops of blueberry compote to your fresh blueberries. For example, you could stick to one fruit and make a blueberry tart, add extra lemon to give an extra bite. Bake for 30 minutes.Ĭool slightly, cut into squares, and serve warm or at room temperature.You can easily switch up the fruit to make any version you like. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Place overlapping tomatoes in rows on top. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Brush the mustard on the crust with a pastry brush. Check the pastry during baking pierce any spots that bubble up. Bake for another 8 to 10 minutes, until lightly browned. Using a dinner fork, pierce the pastry in many places. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Place a second sheet pan directly on the pastry and bake for 15 minutes. Don't worry if it doesn't fit exactly you want it to cover most of the bottom of the pan but it can be a little rough on the sides. On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Pour the mixture over the tomatoes and toss gently.
With the processor running, pour the olive oil down the feed tube and process until combined. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Meanwhile, place the tomatoes in a large bowl. Wrap in plastic wrap and refrigerate for 30 minutes. Dump onto a floured board and roll it into a flat disk. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Add the egg yolks and pulse a few times to combine. Add the butter and pulse 12 to 15 times, until the butter is the size of peas.
Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade.
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