My lovely bud (and my husband's long time- and totally kick ass I might add- running buddy) had a little birthday fiesta recently. It was a bit of a pot luck extravaganza featuring some of Betty's gorgeous signature cupcakes, and small bites galore. I did some savory tarts and since, as we know, I am pastry challenged I used my favorite standby- the pepperidge farm frozen puff pastry. A surprisingly good product and totally easy to work with, even for people like me who can't seem to roll out and construct anything....
In the main part of the image is a tart filled with goat cheese and roasted heirloom cherry tomatoes, garlic, thyme and shallots. In the corner is another tart with caramelized onions, crisped pancetta and creme fraiche.
The directions couldnt be easier. Pre-heat oven to 400. Defrost dough. Roll out a little bit to soften the creases in the dough. Lay the dough in a pan or on cookie sheet. Top with whatever your little heart desires. Fold dough over the edges so the deliciousness doesn't spill out and bake until golden.
Now if only we could have kept Scott from making Salami Chocolate Fondue.... sad but true :)