Tag Archives: tarts

Pimento Cheese Tarte Soleil

Hello from the recent past! I’m writing this post ahead of Election Day, so I have no idea what fresh hell is going on in this country upon publishing, nor am I going to address it. This blog has no political views of its own, but you can guess which side I’m on.Pimento Cheese Tarte SoleilI had a very difficult time deciding what to post today. The election has zapped any creative energy I had left, and just…what do I want to talk about post-Election Day? Do I go straight into pie? Thanksgiving sides? Not post a recipe and tell everyone to make one big cookie everyday until we know the actual results? Disappear without a trace for two months and re-emerge only after January 20th of next year? They all seem like good options.Pimento Cheese Tarte SoleilInstead though, I’m going with Pimento Cheese: straight-up cheesy, spicy, sweet, tangy, mayo-bound southern comfort food. While it’s normally served with crackers or celery or on a sandwich, today I’m wrapping it up in two circles of puff pastry, slicing and twisting it so it looks like the sun (“soleil”), and baking until good and flaky with multiple textures of melted cheese. Yesssss.Pimento Cheese Tarte SoleilWhile Pimento Cheese Tarte Soleil sounds fancy, it’s really quite simple, as most things made with puff pastry are. As usual, I went with easy from-scratch rough puff pastry here, but the frozen stuff works too. If you’re going the rough puff route, I find it much easier to make the two sheets separately than I do to make one big one and divide it.Pimento Cheese Tarte Soleil No matter which dough you use, roll your sheets out about as big as you can (mine were 12×14”) and cut out two 12-inch circles. Top one with a batch of homemade pimento cheese, then seal the edges together with a swipe of water.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilPimento Cheese Tarte SoleilNext up, create the soleil (sun shape). Place a 2.5-3 inch cutter or vessel in the center of your pastry circles, then use a sharp chef’s knife to slice the edges into sixteen rays. Twist them up for beauty reasons, then brush the whole tarte with egg wash and bake until golden all over.Pimento Cheese Tarte Soleil
When I started working on this recipe, I had some concern that I’d open the oven after 35 minutes to find pimento cheese melted and burnt everywhere, but those fears were unfounded. The pimento cheese gets bubbly on top, gooey in the center, and a little crisp on the bottom.Pimento Cheese Tarte SoleilThis tarte, y’all. This. Tarte. I love that it’s both low brow and high brow–“Pull-aparts, but make it fashion.” It’s a guaranteed showstopper, and one of those things that’s good warm or at room temperature (or cold, honestly), as most flaky, cheesy things are. I had zero trouble putting away a quarter of it after this little photoshoot.Pimento Cheese Tarte SoleilPimento Cheese Tarte SoleilI usually post something to be a part of a Thanksgiving cheese plate, but this fancy finger food? It *is* the cheese plate. No need for crackers or bread or anything else, except maybe a sliced apple and a glass of something festive. And since Thanksgiving is but once a year, know that this would also be welcome in a game day spread. Heck, you could even just make one, slice up some raw vegetables and call it dinner any old time. Basically, it’s appropriate for any pimento cheese and puff pastry-eating occasion, including eating your feelings while waiting for things to sort themselves out, which is the exact route I will be taking.Pimento Cheese Tarte Soleil

Pimento Cheese Tarte Soleil
makes one tarte

Rough Puff Pastry (makes 2 sheets):
2 cup all-purpose flour, divided
1/2 teaspoon Kosher or sea salt, divided
10 ounces (20 tablespoons) unsalted European-style butter, very cold, cut into small pieces, divided
1/2 cup water or milk, very cold, divided

Pimento Cheese:
8 ounces extra sharp cheddar cheese
1 4 ounce jar pimientos or roasted red peppers
1 teaspoon fresh cracked black pepper
3 tablespoons mayonnaise

Egg wash:
1 large egg
1 teaspoon water

If you do not wish to make the Rough Puff Pastry, you may use two sheets of frozen all-butter puff pastry that you have thawed according to package directions. Begin the recipe at “Make the pimento cheese.”

Make the first sheet of rough puff pastry. In a large mixing bowl, whisk together 1 cup flour and 1/4 teaspoon salt. Use a pastry blender or two forks to cut 5 ounces (10 tablespoons) butter into dry ingredients until the largest pieces are the size of small peas. Pour in 1/4 cup of cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the second sheet of rough puff pastry. Repeat the mixing, rolling, folding and chilling process with remaining 1 cup flour, 1/4 teaspoon salt, 5 ounces (10 tablespoons) butter, and 1/4 cup cold water and milk.

Make the pimento cheese. Grate the cheese on the large-holed side of a box grater. Transfer to a small mixing bowl.

Drain the pimientos and blot with paper towels. Mince pimentos and transfer to the mixing bowl. Add black pepper and mayonnaise. Use a silicone spatula or wooden spoon to fold it all together—it will seem dry, but should hold together.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed half-sheet pan with parchment.

Flour a surface and a rolling pin. Unfold one sheet of dough. Roll out to at least 12×14-inch rectangle, or a bit larger. Place a 12 inch round item (I used the lip of a large mixing bowl) on top. Use a thin, flexible knife to cut out a circle. Refrigerate. Repeat rolling and cutting process with the second sheet of dough.

Place one circle of dough on prepared pan. Drop spoonfuls of pimento cheese over the dough and spread to cover, leaving a 1/2-inch border on all the way around. Dab or brush some water along exposed dough, then place the second circle of dough over the top. Press edges together all the way around.

Place a light 2.5-3-inch object on the center of your tart (I used a biscuit cutter). Leaving the area covered by the object alone, use a large, sharp chef’s knife to slice the pastry into quarters, then eighths, then sixteenths. Remove the round object to see that your tart looks like a sun.

Taking one “ray” (strip of dough) at a time, gently twist it a few times. Repeat with all “rays.” If the dough becomes soft or sticky at any point in the assembly process, refrigerate the entire tart for 15 minutes.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Use a pastry brush to paint egg wash over the entire tarte.

Bake tarte for 35-40 minutes, until completely golden. Let cool 10 minutes before carefully removing to a serving plate.

Serve immediately. This tarte is best warm or room temperature, but leftovers may be wrapped tightly with foil and stored in the refrigerator for a day or two. Reheat in the oven for best results.Pimento Cheese Tarte SoleilPimento Cheese Tarte Soleil

Peach Tart

Peach TartIf you’re looking for an easy, elegant late-summer dessert, you’ve come to the right corner of the internet. This Peach Tart, y’all. I can’t get enough.Peach TartIt’s as beautiful as it is delicious, and much easier than pie, whether you make your own pastry or use the frozen stuff.Peach TartWhere most peach desserts are flavored with cinnamon and/or other pie spices, the fruit on this tart is prepared simply.Peach TartPeach TartPeach TartPeach TartPeach TartFresh peaches are sliced thin and tossed with lemon juice before being arranged over pastry, then sprinkled with a tiny amount of sugar and dotted with butter before baking.Peach TartThe result is this golden and gorgeous fruit-forward Peach Tart. There’s nothing to mask the flavor of the peaches because this time of year, when they’re at their peak, there’s no need.Peach Tart

Peach Tart
makes one tart, about 8-10 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces (10 tablespoons) unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
3-4 medium peaches, sliced very thinly
juice of 1/2 a lemon
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces

For garnish:
sifted confectioner’s sugar

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any excess overhang. Dock center of the dough with a fork. Refrigerate while you prepare the peaches.

Using a large sharp chef’s knife, slice peaches as thinly as possible, about 1/8-1/16 of an inch. Place slices in a bowl and toss with lemon juice.

Arrange slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Sift confectioners sugar over the top. Slice into pieces. Serve immediately.

Tart is best eaten the day it’s made. Slices may be layered with wax paper or parchment and stored in an airtight container in the refrigerator for up to four days.

Note:

You may use frozen all-butter puff pastry instead. Thaw according to package directions and begin the recipe at the paragraph that begins “Make the tart.”

Peach TartPeach Tart