I hope you all had a great weekend. I, for one, feel like I did not accomplish nearly enough, especially considering this week is going to be so busy with work, but sometimes you just have to give yourself a break.
I may not have gotten to everything I planned on but I still had all sorts of fun this past weekend creating a couple of fun things with Littlest that I look forward to sharing soon.
We also made some great food and these Italian Pepperoni and Vegetable Tarts found their way back onto the menu! I shared these a while back in a contributor post and figured it was the perfect time to share them here too.
We used pepperoni, red and yellow bell peppers and mushrooms but you could change it up and add any topping combination you would like. Kids like cheese only? No problem. They will LOVE these.
I love using puff pastry in all sorts of recipes and, it’s just so easy to use. If you haven’t tried it, you really need to give it a shot – it’s a great canvas for all sorts of things.
The important key to working with puff pastry or any tart dough is that you want to keep the dough chilled until baking. The little bits of butter is what puts the “puff” in puff pastry and is what makes it so flaky and delicious.
These also make perfect little customizable appetizers – just slice them into thirds – if you are entertaining this Spring or Summer.
While they are so good right out of the oven, they actually taste wonderful and are nice and flaky when at room temperature too so, again, an easy idea to set out for any gathering.
And they won’t sit for long, I promise!
I hope you’ll try these out and also forgive me if this week I am a little scarce due to a busy work calendar. I guess I better get caught up ASAP since we lose an hour next weekend! Yay for Spring!
Hope you all have a great week!
You may also enjoy:
- 1 pkg. (17.3 ounces / 2 sheets) frozen puff pastry sheets, thawed and chilled
- 1/2 cup pasta sauce (we use tomato basil w/ garlic)
- 1/2 red bell pepper sliced thinly and cut into 1 inch pieces
- 1/2 yellow bell pepper sliced thinly and cut into 1 inch pieces
- 2 oz Portobello mushrooms, chopped
- 1 1/2 oz pepperoni slices (about 25 discs), chopped into quarters
- 3/4 cup shredded Mozzarella cheese
- Pre-heat oven to 400°F.
- Line 2 baking sheets with parchment paper.
- Have the sauce standing by - you will want to work fast so the pastry stays chilled.
- Unfold the first pastry sheet onto a very lightly floured work surface.
- Cut the pastry sheet into 3 strips along the fold lines then cut each in half to create 6 rectangles.
- Lightly brush each rectangle with a little pasta sauce.
- Starting with the small sides, fold over the edges of the pastry strips 1/8 inch on all sides.
- Transfer the pastry rectangles to the prepared baking sheet.
- Crimp all of the sides with a fork.
- Place the baking sheet in the fridge to chill again for 10 minutes.
- Repeat the steps above with the second sheet of pastry dough.
- While the second sheet is chilling, top the first sheet of tarts by evenly dividing and arranging 1/2 each of the chopped peppers, mushrooms and pepperoni onto each tart.
- Sprinkle each tart with 2 spoonfuls of cheese.
- Chill the topped tarts again while topping the second sheet of tarts.
- Bake for 14 - 15 minutes or until the pastries are golden brown, rotating the baking sheets from top to bottom half way through to ensure even baking.
- Transfer the tarts to a wire rack or simply slide the entire sheet, parchment paper and all, to a counter top, and let them cool for 5 minutes.
- Sprinkle with a little Italian herbs or shredded Parmesan cheese to garnish if desired.