Hi there ISBMTF friends! It's me, Claire from A Little CLAIREification, back again with a delicious little recipe to share.
School's out and and Summer is here and, whether you have kids or you are just as busy as a little bee, easy meals or snacks are ALWAYS in season, right? These Italian Pepperoni & Vegetable Tarts are so simple to make. Check out the recipe below>>>
I love using puff pastry in all sorts of recipes and, while I have made it from scratch in the past, being able to buy it pre-made and ready to go is certainly a great shortcut for a quick and easy recipe like this one.
These are also a perfect little customizable appetizer if you are entertaining this Summer. While they are so good right out of the oven, they actually taste wonderful and are nice and flaky when at room temperature too so, again, an easy idea to set out for any gathering.
And they won't sit for long, I promise!
We used pepperoni, red and yellow bell peppers and mushrooms but you could change it up and create any topping combination you would like. Kids like cheese only? No problem. I double dog dare them not to like these!
The important key to working with puff pastry dough, and really any tart dough, is that you want to keep the dough chilled until baking. The little bits of butter is what puts the "puff" in puff pastry and is what makes it so flaky and delicious.
So I hope you enjoy these and I will see you right back here next month. In the meanwhile, Happy (almost official) Summer to you all!
Italian Pepperoni and Vegetable Tarts
1 pkg. (17.3 ounces / 2 sheets) frozen puff pastry sheets, thawed and chilled
1/2 cup pasta sauce (we use tomato basil w/ garlic)
1/2 red bell pepper sliced thinly and cut into 1 inch pieces
1/2 yellow bell pepper sliced thinly and cut into 1 inch pieces
2 oz. Portobello mushrooms, chopped
1 1/2 oz pepperoni slices (about 25 discs), chopped into quarters
3/4 cup shredded Mozzarella cheese
Pre-heat oven to 400°F. Line 2 baking sheets with parchment paper. Have the sauce standing by - you will want to work fast so the pastry stays chilled. Unfold the first pastry sheet onto a very lightly floured work surface. Cut the pastry sheet into 3 strips along the fold lines then cut each in half to create 6 rectangles. Lightly brush each rectangle with a little pasta sauce. Starting with the small sides, fold over the edges of the pastry strips 1/8 inch on all sides. Transfer the pastry rectangles to the prepared baking sheet. Crimp all of the sides with a fork. Place the baking sheet in the fridge to chill again for 10 minutes. Repeat the steps above with the second sheet of pastry dough. While the second sheet is chilling, top the first sheet of tarts by evenly dividing and arranging 1/2 each of the chopped peppers, mushrooms and pepperoni onto each tart. Sprinkle each tart with 2 spoonfuls of cheese. Chill the topped tarts again while topping the second sheet of tarts. Bake for 14-15 minutes or until the pastries are golden brown, rotating the baking sheets from top to bottom half way through to ensure even baking. Transfer the tarts to a wire rack or simply slide the entire sheet, parchment paper and all, to a counter top, and let them cool for 5 minutes. Sprinkle with a little Italian herbs or shredded Parmesan cheese to garnish if desired.
Doesn't that look AMAZING?!?
Thanks so much for bringing us this deliciousness, Claire!
I'm now officially HUNGRY!