Kitchen Diva

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 past...

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 ...