Easy puff pastry recipe ideas
Watch this video about Easy puff pastry recipe ideas!
Two great recipes, one sweet and one savoury, to suit everyone.
In this video I will show you how to make a ricotta, zucchini and lemon tart and a blueberry, honey and ricotta tart. So quick, so easy, so delicious!
Tarts made with easy, every day ingredients that you can customize to your liking. Two ricotta and lemon based tarts, one sweet and one savoury!
What are you waiting for, get cooking with my super easy recipes!
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Thanks,
Silvia
Torte con pasta sfoglia facilissime! Una dolce e una salata. In questo video vi insegno a preparare due torte di pasta sfoglia a base di ricotta, una dolce, con miele e mirtilli, e una salata, con erbette e zucchine con il fiore. Ricette facilissime e velocissime!
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Ciao Ciao!
Silvia
Ricotta, blueberry and nectarine tart (nut free and vegetarian)
Serves 4
1 square sheet of puff pastry
1-1/4 cup of full cream ricotta, from the deli counter
1 tablespoon of honey (plus more for serving, if liked)
1 teaspoon of vanilla paste or extract
1 egg, beaten
finely grated zest of 1 lemon
1 nectarine cut into thin slices, 3/4 cup of blueberries
Preheat your oven to 180 C (350 F), conventional.
Mix the ricotta with vanilla, lemon, 3/4 of the egg and honey. Roll the puff pastry square to 3 mm thick. Spoon the ricotta cream in the centre, leaving a 2-inch border around the edges, arrange nectarine slices and blueberries on top. Enclose the filling with the pastry like you would with a parcel, leaving the centre exposed. Brush the pasta with egg and bake for 30-35 minutes or until golden. Serve warm or at room temperature with a drizzle of honey, if liked.
Ricotta, herb and baby zucchini tart (vegetarian)
1 square of puff pastry
1-1/4 cup full cream ricotta, from the deli counter
1 egg, beaten
2 tablespoons of grated Parmesan cheese
finely grated zest of 1 lemon
salt and pepper for seasoning
2 tablespoons of finely chopped herbs (parsley, dill or basil)
10 baby zucchini with their flowers
2-3 tablespoons of pine nuts
1 tablespoon of extra-virgin olive oil (plus more for drizzling, if liked)
Preheat your oven to 180 C (350 F), conventional.
Mix the ricotta with 3/4 of the egg, cheese, lemon zest, seasoning and herbs. Roll the puff pastry square to 3 mm thick. Spoon the ricotta cream in the centre, leaving a 2 inch border around the edges. Cut the zucchini in half lenghtways, remove the stamens from the flowers, then arrange the zucchini and flowers onto the ricotta base. Drizzle the zucchini with olive oil and season with salt.
Enclose the filling with the pastry like you would with a parcel, leaving the centre exposed. Brush the pasta with egg and bake for 30-35 minutes or until golden. while the tart if baking, dry toast the pine nuts in a skillet for 30-40 seconds. Set aside. Serve warm or at room temperature with a drizzle of extra-virgin olive oil, if liked and the toasted pine nuts
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