Puff pastry can be used to make many different savoury hors d’oeuvre or bite sized appetisers. The most famous of these being little-stuffed Vol-au-vent cases topped with a little lid or delicate Crolines, small lattice topped parcels. My recipe today is how to make the third, great little tartlet case that can also be made slightly larger and used as a savoury starter, light lunch or filled with whipped cream and fruit as a simple, elegant dessert.
Feuilleté Pastry Tarts
Why not try your finished Feuillettes filled with roasted Provençal vegetables topped with whipped Goat’s cheese and a little rocket dressed with sea salt and Balsamic, creamy garlic mushrooms with brandy, thyme and nutmeg or a fabulous seafood medley as well as fruit purées and Confectioner’s custard or glazed poached peach halves and raspberries if you have a sweeter palate.
Puff pastry ( ready made or homemade )
Egg wash
Preheat your oven to 400F / 200C / Gas Mark 6. Roll out your pastry on a lightly floured work surface.
Cut into squares 4 by 4 inches for a large case 1 1/2 inch squared for smaller bite-size tarts.
Carefully cut two L – shaped into the pastry like the picture above. Make sure to you leave to small pieces of uncut pastry to hold the edges together.
Egg wash the pastry square the fold over the cut pastry strips.
Egg wash the tart case again including the sides of the pastry. Dock or prick the center of the case with the tines of a fork, this will prevent the center rising. Transfer to a non -stick baking sheet and chill in the fridge for 15 minutes to relax the pastry. This will help prevent the pastry from shrinking.
Place in your heated oven and bake for between 10 to 20 minutes depending on the size of your feuilette, until crisp and golden brown. Remove to a wire rack and cool. You can make your cases ahead of you needing them and store in an airtight container.
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