Puff Pastry Tarts With St Andre Cheese And Balsamic Strawberries Food

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Steps:

• Preheat the oven to 400 degrees F.
• Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
• Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
• Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

BRIE-FILLED PUFF PASTY WITH BALSAMIC AND BLACK PEPPER STRAWBERRIES

Steps:

• For the strawberries: Put the balsamic vinegar and sugar in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat and cook until reduced by 2/3, about 30 minutes. Season with the pepper and some salt. Transfer to a small bowl and cool to room temperature, about 20 minutes.
• For the puff pastry: Preheat the oven to 350 degrees F. Cut four hearts from the puff pastry with the cookie cutter. Put 2 of the hearts on a baking sheet. Divide the Brie slices between the hearts on the baking sheet, leaving a small border.
• Mix the egg white with a splash of water and brush some around the edges of the filled hearts. Top them with the remaining 2 hearts and press the edges to seal. Brush the tops with egg wash, use a small paring knife to cut vents, and sprinkle with some coarse sea salt. Bake until puffy and golden, about 15 minutes.
• To serve: When the puff pastry comes out of oven, toss the strawberries in the balsamic mixture and serve them on the side.

BALSAMIC STRAWBERRIES

Steps:

• Boil 1/3 cup balsamic vinegar with 2 tablespoons honey, 1 bay leaf and a pinch of salt until thick, 4 minutes. Discard the bay leaf; let the syrup cool. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar and 1/4 teaspoon vanilla with a mixer until soft peaks form. Toss 3 pints quartered strawberries with half of the balsamic syrup. Serve with the mascarpone mixture and the remaining syrup.

SAVORY STRAWBERRY TART

Steps:

• For the tart crust: Put the flour, sugar and salt and butter in a food processor and pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. You can also combine quickly using your fingertips. Add 1/4 cup of the ice water and pulse until the dough comes together easily. If it immediately separates into clumps, add 2 tablespoons of the remaining water at a time. You can always add more water but not more flour, so be careful not to add too much!
• Divide the dough into 2 balls and set them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down to flatten into a 1-inch-thick disk.
• Refrigerate for at least 30 minutes before using (see Cook's Note).
• When ready to bake, preheat the oven to 425 degrees F.
• Roll out 1 dough disk (see Cook's Note) on a lightly floured surface to 1/8 inch thick and lay over a 9-inch tart pan. Gently press the dough into the pan, careful not to stretch or rip it (you can patch holes with excess dough). Prick the dough with a fork, cover the pan with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes, then lower the oven temperature to 375 degrees F. Remove the beans or weights and the parchment, and finish baking until golden brown, 10 to 15 minutes. Set the tart shell aside to cool completely.
• For the filling: Whip the crème fraîche, goat cheese, salt and pepper together in a large bowl with a handheld electric mixer until smooth and light. Spread into the cooled tart crust and top with the strawberries around the edges. Drizzle with balsamic vinegar and sprinkle with the chives. This tart is best the same day it's made.