|At the Steinway Fundraiser at the Orlando Museum of Art|
RECIPE TIME AGAIN
The photo above is of the original recipe (from the Orlando Sentinel). I prefer to double the recipe and make individual tarts, using two muffin pans. If you would like to make the flat tart above, halve the recipe below and use just one sheet of puff pastry, turning up the outside edges.
Here is the recipe for my version, which makes 18 individual tarts.*
1 lb. thin asparagus, trimmed & cut into ¼” pieces
4 scallions, sliced thin
6 tablespoons extra-virgin olive oil
4 tablespoons chopped pitted kalamata olives
2 garlic cloves, minced
½ teaspoon grated lemon zest*
½ teaspoon salt
½ teaspoon pepper (preferably fresh ground)
8 oz. goat cheese, softened
2 sheets (9½ x 9") puff pastry, thawed
*fresh lemon zest is best, but “out of a jar” is okay.
Heat oven to 425°. Spray two muffin pans (at least 9 holes each).
Combine asparagus, scallions, 2 tablespoons of oil, olives, garlic, lemon zest, salt & pepper in bowl.
In separate bowl, mix 3/4 of the goat cheese, and 2 tablespoons of oil, then set aside.
Unfold pastries, one at a time, onto lightly floured surface. Cut each into 9 squares. Carefully fold each square into muffin pan, pressing the bottom & sides into place. (You will need enough muffin holes for 18 tarts.)
Put some of the goat cheese mixture in the bottom of each cup, making the portions as even as possible. Layer the asparagus mixture over the top of the goat cheese. Crumble remaining goat cheese on top of the asparagus.
Bake until pastry is puffed and golden and asparagus is crisp-tender, c. 15-20 minutes. Let cool for 15 minutes. Drizzle with remaining oil (optional).
Grace note: the cutting-up of the asparagus and the scallions is time-consuming. I find it makes life easier to do it ahead.
APRICOT, WHITE CHOCOLATE & WALNUT SCONES***
This recipe does not work for "drop" scones. It is so rich in "additions" that the dough can only be formed into a wheel and cut into triangles.
Special note: I had to add more cream than recommended (a bit at a time until all the "dry" dough is gone).
2 cups all-purpose flour
1/3 cup granulated sugar
2 tspns baking powder
½ tspn salt
¼ cup unsalted butter, chilled
½ cup heavy (whipping) cream
1 large egg
1½ tspns vanilla
6 oz. white chocolate, cut into ½" chunks
1 cup toasted coarsely broken walnuts*
1 cup finely chopped dried apricots
Preheat oven to 375°. In large bowl, stir together the flour, sugar, baking powder & salt. Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender (or two knives used scissor fashion), cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts & apricots.
With lightly floured hands, pat the dough into a 9-inch circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges.** Bake for 15-20 minutes, or until top is lightly browned. Cool scones on baking sheet on wire rack for 5 minutes, then transfer scones directly to rack.
*To toast walnuts, place in single layer on a baking sheet & bake at 375° for 5-7 minutes.
**After baking, I divided each eighth once again, to make 16 scones, freezing some for future use. (This recipe freezes well.)
***From Simply Scones by Leslie Weiner & Barbara Albright
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The stories of two high-born veterans of the Napoleonic wars who escape their former lives as well as their wartime memories when they buy a hops farm in Kent. Or at least, that's what they planned.
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For a link to Blair's website, click here.
For a link to The Abominable Major on Amazon, click here.
For a link to The Abominable Major on Smashwords, click here.
Background information on The Abominable Major can be found on my Facebook Author Page. To read it, click here.
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