Brunch at Home: Part Two – Puff Pastry is Life!
If you follow along, you know I love a good brunch at home. In this round of the “Brunch at Home” series, I’m sharing how you can turn a box of puff pastry into a perfect savory and sweet brunch time extravaganza! I love a recipe you can make ahead, and these two puff perfect recipes are just that. Puff pastry should be considered a “pantry” (freezer) staple in my opinion. I recently found this one from Whole Foods, and I LOVE it. It’s so tasty and so easy to work with, puffs up great, and is very tasty. I love that it’s all butter and no fake stuff. It basically tastes homemade without all the fuss.
These recipes really celebrate the flavors of summer, but they can totally be evolved as the seasons begin to change. I’ve also used frozen berries for this and it comes out just as delicious! Switch the blueberries for some par baked apples and the tomatoes for some par boiled sweet potatoes and you’ve got yourself a fall version of this pastry dream team. These recipes are simple, delicious, and perfect for a quick and delicious brunch or a make ahead dinner and dessert for a quick weeknight celebration. These recipes can totally be made ahead and reheated or eaten at room temp!
Simple Tomato tartlets
1 sheet of puff pastry
2 cups of cherry tomatoes, halved
1 onion, caramelized
4 oz parmesan cheese, shredded
2 tablespoons fresh feta cheese, crumbled
1/2 tablespoon olive oil
1 /2 tablespoon balsamic
salt + pepper to taste
Start by caramelizing your onions, I tend to take 2 or 3 onions and caramelize them as a part of my meal prep… so if you do this, you’re one step closer!
While you’re caramelizing the onions, slice your tomatoes and start marinating them by combining the salt, pepper, olive oil, and balsamic.
Next, roll out the pastry and cut to desired sizes. I made 4 out of my sheet of pastry. If you’re in a rush you can do one big one or two half sizes.
Finally, cover the puff pastry with the caramelized onions, parmesan cheese, tomatoes, and feta. Season with salt and pepper, brush the edges with an egg wash, and bake until golden and puffed per the directions on the pastry, about 30 to 45 minutes at 425º F.
Also… on day two we topped ours with a fried egg and some crumbled, crispy bacon and it was amazing!
Simple Blueberry Tart
1 sheet of puff pastry
16 oz fresh blueberries
1 tablespoon sugar (depending on the sweetness of your blueberries)
1/2 tablespoon flour
pinch of salt
zest from 1 lemon
1/2 tablespoon lemon juice
3 tablespoons apricot jam
In a medium bowl, combine the blueberries, sugar, flour, salt, zest, and lemon juice.
Roll out your pastry dough, again you can make them any size!
Cover the pastry with jam, and then layer on the blueberries. Wash with an egg wash and sprinkle with some sugar.
Bake until golden and puffed per the directions on the pastry, about 45 to 50 minutes at 425º F.