Monday, July 4, 2011

Quick Ricotta Cheese Danish

I am beginning to believe the puff pastry in my fridge has been multiplying.   I wanted to make a little something for breakfast.  When I opened the fridge, I saw the leftover 2 squares of puff pastry and ricotta cheese.  Hmmm how about a danish!    This recipe came together quickly and I cooked it in my Breville Toaster Oven.   Although I only made two squares the recipe below is if I was making six.  Enjoy!

Ricotta Cheese Danish

8 oz ricotta cheese
2 Tablespoons of caster (table) sugar
1 teaspoon of citrus zest (I used a combo of orange and lemon)
1 1/2 teaspoons vanilla
6 puff pastry squares

Preheat the oven at 350 degrees.

Layout the puff pastry squares on a parchment lined baking sheet.  With a fork begin to pierce the center area.  This is where the cheese mixture will go.

In a bowl mix the ricotta cheese, sugar, vanilla and zest together very well.   With a tablespoon, begin to fill each puff pastry in the pierced area.  Spread slightly so it cooks evenly.

Place in the preheated oven for about 15 minutes.   Serve slightly cool. 

Perfect with coffee and served on fine china!  :-)

Saturday, July 2, 2011

Mushroom Tart ala Me

What is a girl to do?   I have eggs, puff pastry squares, mushrooms, and goat's cheese AND a hungry husband.   Why dig up my inner Donna Reed and Barefoot Contessa and make a mushroom tart.   Ok not the Donna Reed part.   I don't think I could ever cook in pearls.   Seriously though we needed a quick dinner and I had defrosted the puff pastry for another event but never used it.   I had seen a recipe in the Heavy Table for a beet tart but didn't have most of the ingredients.  Since P and I love mushrooms and I just pick some up, I decided to make mushroom tarts.   It was a big hit that needs to be shared.

Mushroom Tart

8 oz mushrooms sliced (I used a mixed medley of exotic mushrooms I got at Whole Foods)
4oz goat's cheese
2 large eggs beaten
1 clove of garlic grated
olive oil
salt and pepper to taste
6 puff pastry squares (I used a Kosher version since it did not have any HFCS added)

Preheat the oven to 360 degrees.

In a pan saute the olive oil, garlic and mushrooms.  Once cooked set aside to slightly cool.

On a parchment paper line baking sheet, space the 6 squares of puff pastry.  With a fork, pierce in several places in the middle of each sheet.  Do not pierce the edges as they need to rise in the cooking process.

In the area where you pierced the puff pastry, place the mushrooms.   Then add crumble in the goat's cheese (I didn't use the full 4 oz when I made this just use your judgement and palate sense).   With a tablespoon, spoon some of the beaten egg on each of the mixture areas (don't worry if it runs a little, it will still taste great).

Place in the oven and cook for up to 20 minutes.

Serve with a salad or any side you like.   This would also make a great item for a brunch or appetizer.