Posts Tagged 'puff pastry'

sweet potato & goats cheese galette

5 more sheets of puff pastry and 5 hours to kill. it wasnt until very recently that i felt something other than contempt for puff pastry. it was always synonymous with everything i find objectionable and it always produced something substandard. but after having made an exception the other week on account of an unprecedented pastry craving, and left with 7 sheets of the stuff, it was by necessity that i was impelled to delve, albeit tentatively, deeper into this foreign world of magical pastry – pre-made, pre-packaged, and pre-destined to be crap. much to my consternation, i was proven wrong. the uses for puff pastry are as infinite as the misuses of it. yet being a deeply stubborn individual i couldnt shake my 25 year long disdain for these pale, anemic looking frozen sheets of “pastry”. the fact that they were sitting in the freezer was making me irritable and i had a persistent sense that i needed to get rid of them. sooner rather than later. one acceptable use was a tarte tatin – because with that much butter and sugar you cant really go wrong. caramelised pears could be served on a bed of durian fruits and i dont think you could go past them. but 5 stubborn sheets remained and in a manic and inspired moment of revelation i recalled a galette i had read about in ottolenghi. puff pastry yes. but mitigated by sweet potato, goats cheese, chili, garlic and thyme. it seemed to be an extremely apt use of the pastry and my time. and so here it is – the final installment in the puff pastry series entitled “puff pastry and me: a girls photographic odessy from paris to coles” – words on internet, by new moon.

ingredients

couple of sheets of puff pastry (however many you have remaining or however many you wish to make)

2 sweet potatoes

1 egg lightly beaten

100ml sour cream

100g goats cheese

1 dried chilli

3 tbsp olive oil

3 garlic clove crushed

handful of thyme

salt & pepper

i also made a couple with oven roasted tomatoes, basil, mozarella, garlic and pine nuts for which you will need…

1 punnet cherry tomatoes

handful of basil

1 ball mozarella

2 cloves garlic finely sliced

handful of pine nuts

to my befuddlement, after all this, i was still left with some sheets of pastry. so i looked in the fridge to see what was leftover. cauliflower apparently. so if you have some cauliflower left over from the previous post (are you following me this closely?) put some on. give it a bit of salt, pepper, and some chili flakes and tear over some mozarella.

so first, preheat the oven to 180 degrees. cut the cherry tomatoes in half, sprinkle with salt & pepper and drizzle with some olive oil. put the sweet potatoes (in their skin) and the cherry tomatoes side by side on a baking tray and put into the oven for 50 minutes.

the cherry tomatoes should be shrivelled and the sweet potato should be soft but still slightly raw in the centre. leave potatoes until they are cool enough to touch and then peel and cut them into slices.

remove pastry from the fridge and cut into rectangles about 7-14cm. line a baking tray with baking paper and place the rectangles on the paper – with room between them to grow and do what they do. now lightly brush the pastry with the beaten egg. then spread a thin layer of sour cream around the pastries. leave a small border – untouched and unmarred by anything that will go on top. place the slices of potato on the pastry, overlapping slightly. sprinkle with salt, pepper and some dried chilli. then crumble over the goats cheese.

put these into the oven for 20-25 minutes or until pastry is golden brown.

while the pastries are cooking – stir together the crushed garlic, with some salt, pepper, thyme and the olive oil. as soon as you get the pastries out of the oven, brush them with the oil. you can also, while these are cooking, make round two. with the prepared pastry rectangles, already brushed with egg, place cherry tomatoes, slices of garlic and torn up mozarella in and around. tear over some basil. and give it a good grating of parmesan if you so desire.

or place anything you like on top – like cauliflower you prepared earlier. bake these for 20-25 minutes again.

when the tomato and cauliflower ones come out – sprinkle with some pine nuts and brush with the garlic oil.

the sweet potato needs nothing – some pine nuts always work but i didnt think necessary here. they are a bit creamy, not unlike the potatoes and cheese so if anything, try another nut maybe – almonds or even pumpkin seeds. brush them with some of the garlic oil and there you have it.

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pear tarte tatin

theres something to be said for caramelised pears wrapped in puff pastry, coated in sugar, dripping with butter. its been going since 1898 (yes, the same year the vienna university of economics and business administration was founded under the name K.U.K exportakademie…a very good year) and though its been tried and tested, its never tired and it never fails. its fantastic for those who, much like the tatin sisters, have kitchen based experiences which so often end in chaos, confusion and catastrophe. you might wonder what a 112 year old dish is doing on this highly modern website. the answer is twofold – fold a) 10 sheets of puff pastry and nothing to do and fold b) its a classic…and according to the iranian latte set, it seems to be making a come back. try it -with apples, or plums or pears…anything that goes well with butter and sugar, so the scope is infinite.

ingredients

5 william pears

90g butter

90g caster sugar

2 vanilla beans

1 sheet all butter puff pastry (rolled out to about 20cm diameter)

nb. you will need a frying pan with an oven proof handle. or a boy who takes things apart to make them better and/or different(ly better), who is able to unscrew the pre-existing non-oven proof frying pan handle.

preheat the oven to 190 degrees. in frying pan scatter the butter and the sugar. cross the vanilla beans (which should have already been split and scraped with their vanilla gold dust removed and set aside).

peel, core and cut the pears in half. they might need a squeeze of lemon to stop them oxidizing (big word for a little blog).

then put the pan onto a low heat and melt the butter with the sugar and vanilla.

next add the pears

…oops. add them cut side up. please.

then cover these with your puff pastry and tuck in the edges around the pears…as if tucking then into bed – a glorious, if not hazardous bed, of butter and sugar.

as the butter and sugar melts, spoon the liquid over the pastry. cook for 5 minutes until the sugar caramelises and goes a golden colour.

put the pan in the oven for 20-30 minutes or until the pastry is golden.

remove from the oven, spoon the caramel over the pastry. then place a large plate on top of the pan and flip it. caramel is very hot. and we have already been burned once this week so try to find a more competent person to aid you here. maybe the same clever boy who de-handled your pan. he seems to know what he’s doing.

if people around you have suddenly decided to go on a diet…then take this tart elsewhere. (old men are good for this – they seem to have, in some ways, given up and therefore given in and will be excellent and willing recipients of any excess baked/caramelised goods presented to them.)

danish pastries

my experience of denmark is two fold – danish copenhagen vanilla ice cream (in which even as a young child, with a penchant for campbell’s bolognese sauce from a tin and wendy’s flake shakes, i was able to discern a superiority and even while lacking the requisite language and therefore knowledge to identify those black seeds of vanilla which speckled my hitherto harmonious and uninterrrupted sea of white, i knew they were somehow doing very significant things.) the second is danish pastries – which, ill admit, never really blew my hair back. neither conceptually nor in reality. chocolate and almond croissants always just seemed to make made more sense. but it gets cold, you may not have a kitchen aid, you might also not have 48 hours in which to attempt and invariably wish you hadnt attempted croissants and all the while wintery dreams of europe and its fancies fill the void between where you are and where you want to be. so something had to be done, made and eaten. and therein lies the secret of the danish – what i had been missing all this time – ease. you can create something close to perfection in a matter of minutes (joy: this is figurative…it actually took about an hour, including but not exclusive to, standing still and thinking what to do next time). in the hierarchical and elitist world of pastry (you cant really do much without a kitchen aid, a commercial oven and a number of pastry chefs)…danishes are the great leveller. and in the timeless and poetic words of snow: “pastry is a right, not a privilege”.

ingredients

puff pastry (shop bought because who in their right mind would attempt otherwise)

any fruit you like (but for this i used 2 apples, 2 pears, 1 punnet of strawberries, 2 plums)

caster sugar (for sprinkling)

1 egg for egg wash

…for the pastry cream

1/2 cup sugar (50g)

2 egg yolks

4 tblsp cornflour

1 vanilla bean

1 cup milk

1 cup cream

2 tablespoons of unsalted butter

first make the pastry cream. pour milk and cream into pan on the stove. put vanilla bean and its constituent seeds into milk and bring to just before boiling point. remove from heat and set aside. in a separate bowl whisk together the eggs, sugar and cornflour until pale and fluffy. the cornflour will make this ordinarily easy task much tougher and so you may need your kitchen aid, who should be conveniently located on the other side of the kitchen bench at all times, to finish it off.

slowly and carefully pour some of the hot milk over the eggs and sugar and whisk til it hurts. then you can more liberally pour in the rest of the milk. then return this to the pan and bring back to the boil, stirring constantly. boil for one minute. then strain through a sieve and add the butter and stir until melted. set aside to cool. when it has cooled to warm, cover with gladwrap (or clingfilm, depending on what side of the world you come from and to what extent your language has been victim of imperial cultural domination) and let it cool completely.

preheat the oven to 180 degrees. then prepare the fruit. in any way you like. cut, quarter, chop, dice…whatever feels right.

then get your pastry out of the freezer, or the coldest part of your fridge if your freezer has frozen over. and cut into squares. i cant give measurements here because i dont really do numbers. what i do do, and know a great deal about, is the size of a pastry and so too should you. so i will just say, these squares should be danish size. spread a layer of the pastry cream on the base.


finally place the fruit on the pastry cream in any way you wish. fanning and arraying worked well.


then you will need to use some egg wash for the sides with the new pastry brush you finally acquired and place them on a baking tray. put in the oven and cook for about twenty minutes or until golden brown. (do not get distracted during this time, wander off to pursue other interests or pleasures and return to find an ovenful of blackened pastry…salvaging only one, cursing yourself and your attention deficit tendencies. i wouldnt do such a thing. and my best advice to you is not to either.)

then remove from the oven …

theres something to be said for modesty and humility. likewise, a little self-consciousness in writing. but i think it is fair and accurate to say that with this, i have reached a culinary peak. so too has my photographer reached an artistic apex, the likes of which you are not likely to witness again. that is to say, this is as good as it gets. and i think thats good enough.