Tag Archives: entree

Goat Cheese Pesto Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished PhotAt the retail shop, the clientele loved this Goat Cheese Pesto Tart.  It is the perfect example of a savory tart and we did many of them.  This Goat Cheese Pesto Tart came from my love of peppers and basil – in this case,  pesto. While I appreciate goat cheese, I find it very astringent and usually cut it with cream cheese to mellow it out as I have done here.  I used this filling for small crostadas which we used as appetizers. We crossed slivers of red and yellow pepper on the top and they made a dazzling display on a tray when passed.  They can be made, as can the tart, ahead and frozen.

For the crostadas, I would freeze them without the peppers on top, adding them after they had been reheated.  I particularly like to use this filling for the crostadas as it didn’t lose it shape when heated.  We would pipe it on with a large star tip. Continue reading

Salmon Wellington

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Baked and cutThe recipe for the Salmon Wellington  is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago.  I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded over.  The combination of artichokes and mushrooms is a sure winner wherever it is used but by putting the salmon under it, is inspired.  Being a baker, I love the idea of wrapping anything in dough.  It’s like a surprise package for your mouth!  Because of all the wrapping, turning and cutting, I have included a ton of pictures to help guide you.  This may seem like a lot of work, but it is actually done over several days and is amazingly easy for such a fantastic presentation.

These are particularly good for entertaining as they must be frozen solid –  so you can make them a month in advance, wrap well and tuck away in the freezer.  By freezing them solid, the salmon won’t  overcook in the time it takes to bake the puff pastry.   It makes a perfect entrée for New Years Eve.  Thank you Marlene!

By going to http://www.theardentcook.com/salmon-wellington-with-lemon-asparagus-risotto-cakes/ you can complete your meal with the Lemon Asparagus Risotto cakes, I designed to go with the Salmon Wellington for a completely make ahead entree.

Continue reading

French Onion Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished-Slice-1-of-1-400x265With tomatoes practically falling off the vines, this  is the perfect time to make this French Onion Tart. When I had the take out shop, this was a huge hit.  We also made them in half sheet pans, trimmed the edges, cut them into 1 1/2 squares for appetizers.  This tart is an example of savory pastries which are as much a part of baking and pastry as sweet.

The crust is as easy to make as falling off a log.  While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. After making the dough it needs to rise.  After it rises you can punch it down and refrigerate it for the next day.  When ready to use,  just push it out into the pan and up the sides.  I definitely suggest refrigerating it while you prepare the filling as you don’t want it to rise at this point.  It bakes up beautifully browned and crisp with great flavor.

Fresh basil is essential for this French Onion Tart to come to life.  Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor.  If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.

If the yeast crust has not been done ahead of time, start it first.  I start the onions next since they take a bit of time.  The next step is to start prepping the tomatoes, olives and basil.  After the onions are finished, cool them to lukewarm.  Assemble, bake, wait a few minutes then cut the French Onion Tart for a phenomenal food experience. This is good, hot, warm or room temperature.   Continue reading