Tuesday, November 11, 2014

Puff Pastry Pizzettes - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 67th installment. The recipe is Puff Pastry Pizzettes.
I baked this one on schedule, but then have had no time to sit and write!  So, here goes the second puff pastry adventure of October.  I used the remaining puff pastry from the previous recipe.  It was great to have puff pastry ready to just throw these together.  You cut out circles (I used my very dull biscuit cutter - since then, I have replaced it with a new, sharp one - good excuse to upgrade!)
and then top with cherry tomatoes (barely squeaked by with the last ones of the season!) and cheese.  The recipe called for goat cheese, but after a full day spent outdoors watching the Head of the Charles regatta, I couldn't face shopping, so I just used what I had, which was fresh Asiago cheese.  I also made some with mushrooms and herbs.
Pizzettes before baking
Once they come out of the oven, you brush with a little olive oil and top with a basil leaf (yum!).  My pizzettes were slightly lopsided - it was hard to anchor the round side of the tomato onto the flat surface of dough, although the directions say to push it into the pastry, I was a little too gentle with that, because I didn't want to smush the tomato.  I also wonder how "puffed" to expect the dough to be - mine didn't puff very high.

The recipe also suggests a sweet variation, with a slice of fruit or a spoonful of fruit compote.  Something to try with future scraps of dough....

1 comment:

  1. They look great! I forgot to top with a basil leaf - definitely adds a nice touch.