Savory Puff Pastry Heaven

Puff pastry is our friend so don't wait for company or a frou-frou party for an excuse to make these taty tarts. Elegant, easy-to-use and above all versatile it instantly elevates any ingredient. Earlier this year I made Ina Garten's tomato goat cheese tarts and was smitten at first bite. Today, I put together spring flavors and pantry staples. Served with a simple salad this made a perfect lunch.

The first approach uses rectangular puff pieces covered with sauteed beer mushrooms and Parmesan. The second uses Neufatchel with fresh herbs topped with two asparagus springs.

Mushroom Tart
Servings: 3 tarts

1 piece of puff pastry, defrosted, cut in thirds, lengthwise
Parchment paper
1 lb. button mushrooms, stemmed and diced
1/2 cup ale beer
1 large shallot, minced
1 teaspooon salt
1 teaspoon black pepper
3 tablespoons grated parmesan cheese
2 tablespoons butter

Pre-heat oven to 375 degrees. In a large pan heat the butter. Add minced shallot cook until fragrant. Add mushrooms, salt and pepper. Cook on medium heat until mushroom are golden about 15 minutes. Deglaze with the beer. Meanwhile using a sharp knife draw a 1/4 inch border on each puff pastry piece. Take a few large spoonfuls of the mushroom mixture and place inside the puff pastry border. Top each rectangle with 1 tablespoon Parmesan. Bake for 15-20 minutes until golden and puffy.

Asparagus Neufatchel Tart
Servings: 9 tarts

1 piece of puff pastry defrosted cut into 3x3 squares
Parchment paper
18 stalks of asparagus, ends trimmed
4 oz. neufatchel, room temperature
1/2 tablespoon thyme
1 tablespoon parsley
1 teaspoon rosemary
pinch of salt and pepper

Pre heat oven to 375 degrees. In a small bowl, combine neufatchel and herbs. Smear 1 about 1 tablespoon of the cheese on each puff pastry piece. Top with 2 stalks of asparagus. Season with salt and pepper. Bake for 20 minutes.

Spanakotiropitakia

UPDATED- Cooked product from Orthodox Easter.
Most people associate Spanakopita with Greek restaurants and with good reason- everyone and their yiayia (grandma) have their own approach. However, one thing is universal- it is hard to resist crispy phyllo, feta and spinach.

In reality, pies made with phyllo are primarily made in Northern Greece and let me say they do it well. I don't know if this recipe would necessarily fly in my husband’s area of Greece (Epirus). Although this recipe produces pies that may be more heavy on the cheese than most traditional recipes, these are hands down the best spanakotiropitakia I have ever consumed and is my most requested dish.

I am not a fan of spanakopita, (spinach pie) made in the traditional pie approach with layers of ingredients. It seems by the time you reach the middle of your pie the spinach is soggy, and there never seems to be enough phyllo. Spanako-tiro-pit-akia (loosely translated: spinach, cheese, pie that is small) have a special place in my heart because my mom and I have created an approach to this most beloved recipe.

These make elegant appetizers or a perfect complement to most meals. There are three principles to good spanakotiropitakia:

1.) Patience

2.) Fresh spinach
3.) Did I say patience?

What I like most about this approach is that these pies are freezer friendly. I spent nearly 3 hours from start to finish. All that work reaps excellent benefits!

Spanakotirpoitakia

Yields 80 pieces

2 boxes of thin phyllo(not country style)

2 lbs. bagged fresh curly spinach

1 1/2 lb. mild Greek feta

1 lb. fresh ricotta

1 medium onion grated

2 tablespoons chopped dill

1 tablespoon black pepper

1/2 cup of really good extra virgin olive oil

5 extra large eggs

4 sticks of salted butter

Large pastry brush

Freezer bags

Timeline/Directions
2-3 Days Before:
-Purchase all items.
-Clear your schedule for a day of spanakotiropitakia making.

Day Before:
-If using frozen phyllo- remove from the freezer and place in the refrigerator.
-Remove spinach from the package and discard stems. Place spinach in a large bowl fill with cold water and wash thoroughly. Drain and dry. Cover with tea towel and place in a cool dry area.

Morning of:
-Remove phyllo from the refrigerator and bring to room temperature. Make sure phyllo is fully defrosted at room temperature prior to starting.

Directions:
-Melt 2 sticks of butter in a small sauce pan and keep warm.

-Chop spinach into small pieces and place in a large bowl. Add grated onion, dill

and pepper.

-Add ricotta and crumbled feta (about 1/8 inch pieces).

- In a small bowl beat the eggs.
-To the spinach mixture add the olive oil, cheeses and beaten eggs. (photo) Using a large wooden spoon or clean hands, mix well. Spinach volume will reduce. Mixture should be rather thick and not runny. If it is runny add some bread crumbs. If it appears dry, add an additional egg.

- Open phyllo and smooth out top piece and ensure all pieces are even. Using a sharp knife, cut the sheets in half, length wise. NOTE: Cover with moist towel so

phyllo does not dry out.

-Place phyllo piece on clean surface. Lengthwise generously brush with butter.

-Fold the piece in thirds. Brush again with butter.

-At the end closest to you- add a rounded teaspoon of the spinach mixture.-Fold upward then over then upward again to form a triangle.

-REPEAT

-NOTE: Only open the second the second box of phyllo when ready to use. Melt additional butter as needed. -Bake at 350 degrees for 20 minutes.
-Storage: using a sharp knife pierce each triangle and place in freezer bags.

BB: Tomato and Goat Cheese Tarts

My husband loves goat cheese, I mean he has an unnatural love of goat cheese, not unlike my love for Ina Garten dishes. This dish for Barefoot Bloggers was selected by Anne of Anne Strawberry, pleased both members of the household. I must say this is my most favorite Ina dish and I have made many Ina dishes, even prior to joining Barefoot Bloggers. My only complaint, if you could call it that, I wish tomatoes were in season. Other than this it was perfect, buttery, tart, smooth, crunchy and above all elegant. Ina always seems to bring a touch of elegance to the table and I really respect that about her as I am sure there are plenty who are better chefs or cooks but no one has her ability to take a dish that sounds hoity and make it accessible. I made one tart with goat cheese (photo above) and the other with feta (feta below). Both were excellent but the goat cheese prevailed. I omitted the basil as I forgot to acquire off my shopping list.

Many thanks again to Anne Strawberry for a great selection, please be sure to visit her blog which, by the way is loaded with wonderful pictures and great dishes, for the recipe.