Savory Vegetable Tart Redux

Last weekend, I wanted to try my savory vegetable tart recipe in a Springform pan, as I had seen on a few websites.  The pastry recipe was exactly the same.  As for the filling, I used one less egg, omitted the fennel, and omitted the goat cheese for this version (having both goat cheese and sun-dried tomatoes made for a saltier tart than I prefer).  It worked out great, although I would probably reduce the quantity of pastry dough on the sides of the tart as it was a little thick and made a serving rather heavy.  This version also required a bit more time in the oven.


Sweet Pastry Bites

Ever have unexpected guests?  Here’s a quick dessert option which goes great with coffee or tea, ice cream or fresh fruit.  You can use different toppings as desired, and adjust the sweetness by adding more brown sugar or honey.


1 sheet frozen puff pastry, thawed in refrigerator

1 tbsp unsalted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

2 tbsp slivered almonds, or chopped pecans or walnuts (optional)


1.  Preheat oven to 400F (or 425F, depending on the instructions on your pastry package).

2.  Line a baking sheet with parchment paper.  With a sharp knife, cut the pastry sheet into 1 inch x 3 inch strips.  Space the pastry strips evenly on the baking sheet.

3.  Melt butter.  Stir in brown sugar and cinnamon.  Brush each strip lightly with the butter, sugar and cinnamon mixture.  If you are using them, sprinkle the almonds or other nuts on the pastry strips.

4.  Bake at 400F for 10 to 15 minutes, until the pastry has puffed up and turned golden brown.  Remove from oven and allow to cool.  Serve alone or with fresh fruit or ice cream.