Monday, May 16, 2011

Phyllo Tarts

It’s the season so fill these tarts with anything from asparagus to rubarb and they will be delightful.

Many people serve these for breakfast but you can enjoy them at any meal or for a dessert.

Bon Appetit!

Preheat oven to 400ºF.

Dust a working surface lightly with flour.

Unfold the chilled puff pastry and flatten it with your hands; gently repair any tears, pinching the dough lightly with your fingers.

Roll it out slightly with a flour-dusted rolling pin. Using a 3-inch diameter cookie cutter or biscuit cutter and cut 10 disks from the dough.

Arrange the disks on parchment paper-lined baking sheet(s). Using the tip of a paring knife, score a circle about 1/4 to 1/2-inch inside the edges of the disk. The dough is quite pliable, so you are essentially drawing a line with the knife tip. Prick the pastry disks inside the scored lines all over with the tines of a fork. This will keep the center of the disks from puffing up.

Spoon the filling of your choice into the centers of the pastry disks.

Brush tops of the disks with egg wash.

Bake the tarts for 15 minutes or until the pastry is golden brown.