"puff pastry" news and stories

The clock is counting down slowly, but surely, on tomato season, making fresh tomatoes something of a precious commodity. Perhaps this is one of the reasons that Bea, of La Tartine Gourmande, referred to her Roasted Tomato, Red Onion and Arugula Tart as the jewel of summer. The tart is a simple one to make, so you won't have to expend much energy in making it before you get to enjoy it. It uses a sheet of puff pastry as the base and is topped with slow-roasted cherry tomatoes and garlic, sauteed onions and mozzarella cheese. The finished dish is topped with a bit of parmesan cheese and some arugula, to provide a sharp contrast to the relative richness of the tart. If you opt not to make the whole tart, at least consider just making the roasted tomatoes, which would be lovely on a sandwich or as part of a pasta dish.

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I fell in love with eclairs when I was just a teenager, working in a deli. We'd get a shipment of pastries from a local pastry shop once a week, and I quickly learned that these delicacies of pate a choux, pastry cream and dark chocolate were best fresh. If no one else was around, I'd sometimes pay half-price for one of them and eat it for breakfast (technically, against the rules, but in the spirit of understanding my product, no?). Days later I felt badly selling them, the pastry no longer flaky and light, the cream no longer vanilla-scented but more like deli-fridge-scented.

When I saw these treats from Renaissance Culinaire, I knew they were fresh. You can just taste chocolate ganache, can't you? It would be a crime to let these go until tomorrow. Next time you make cream puffs, Amber, I'll be happy to help you save them from languishing uneaten...

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Nika's Culinaria is a gorgeous blog dedicated to culinary photography. She experiments with zoom, light, focus and, of course, delectable goodies. Since there are so many sweets around this time of year, the savory but oh-so-sweet looking Basil, Lime, Brie and Puff Pastry appetizers really caught my eye. I love the layering, the coloring and the way she managed to capture the flakiness of the puff pastry. I'm not biased in any way because I own the same plate that she used to stage the photo. No recipe is needed to recreate these simple, savory snacks, but I can still only imagine the delicious blend of the flavors until I have an opportunity to try these out at my next party.

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