PORTABELLA AND TOMATO PASTRY PUFFS
INGREDIENTS:
- 4 portabella mushrooms
- 4 tomatoes
- olive oil
- balsamic vinegar
- 5 cloves garlic
- salt
- pepper
- 1 package Pepperidge Farm puff pastry sheets
DIRECTIONS:
- (preferably the night before) Marinate sliced portabella mushrooms and sliced tomatoes with olive oil, balsamic vinegar, salt, pepper and about 5 crushed garlic cloves.
- Place in large Ziplock bag and refrigerate to marinate.
- Thaw Pepperidge Farm puff pastry sheets (the package comes with 9 individual sheets once separated).
- While the sheets are thawing, on the stove stop place the mushroom and tomatoes in a pan and cook for about 10 minutes.
- Place one mushroom and tomato slice in center of one pastry sheet and wrap/fold. Repeat until sheets are used up.
- Bake for 35-45 minutes at 350 degrees. Should be nice and brown on top.
- Serve as an appetizer or as a side dish.
selected by Ellen R
2 comments:
I liked this recipe - it was easy and presented nicely as an appetizer. It got rave reviews from the guests I had over this weekend. My only concern is that I found it difficult to load with the delicious marinated veggies. So, my puffs came out very pastry'y. The mushrooms and tomatoes got a little bit lost in that big puff! Overall, though an easy and yummy recipe.
This was an extremely easy dish to prepare, the ambiguous quantities notwithstanding. (I used about 2 T oil and vinegar and tons of extra pepper.) Having neglected to read the directions in advance, I skipped the marinating and threw everything in the pan last night.
I had bought this kosher puff pastry for Annie's engagement lunch that I never used -- I'm usually a big Pepperidge Farm fan and a general non-believer in dairy-free pastry -- but it tasted fine. However, it came in a long roll of dough, which thawed unevenly, leaving the innermost part frozen and cracked and the outer edge soft and gummy. To deal with the difference, I ended up making a big strudel and a small empanada, which both looked fine, especially after a little egg wash.
I only had heirloom tomatoes on hand, which were too pretty to cook and veil with dough, so I subbed in 2 red peppers. Because this was dinner, I also added a small log of goat cheese (for protein, of course) and some pine nuts for crunch. Some of those little frozen cubes of basil from Trader Joe's added more summery flavor -- they're an incredible resource for the busy cook.
The finished product was a great dinner: hearty and flavorful, but not too heavy -- on a rainy night, it hit the spot. However, the amount of garlic was somewhat overwhelming. I could actually smell my own breath, and I still feel a little stinky, even after multiple brushings!
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