Several years ago, I purchased the “I Love Trader Joe’s Cook Book” but to be honest, I really use it more as an inspiration guide than a cook book. One particular item stood out for me and I have since searched in vain. I began to think it was an urban Trader Joe’s myth. Last Thursday, I was proved wrong.
In the freezer section, I spied Trader Joe’s Artisan Puff Pastry. The Holy Grail in my quest for all TJ’s products!!! Naturally, I bought it. After careful deliberation about what to do with it, I decided to start out slow and make a vegetable tart.
Ingredients:
Trader Joe’s Artisan Puff Pastry
Grape Tomatoes & Zucchini (Other vegetables welcome!)
Shredded Mozzarella
Flour
Directions:
Roast the vegetables as you normally would. For a guide to roasting, click {here}.
Meanwhile, let the puff pastry come to room temperature (about 15 minutes).
Carefully take the puff pastry out of the package and sprinkle flour on both sides. Smooth out any wrinkles gently with your finger tips.
I created a “frame” by rolling about 1/4 inch of the dough but you could also score the ends with a fork. It’s up to you!
Place on a baking sheet (I used the same pan as the roasted veggies).
Take the roasted vegetables out of the oven and place inside the “frame.”
Sprinkle your desired amount of mozzarella.
Bake at 400 for 15 minutes.
Voila! This came out better than I hoped: the crust was very flaky and naturally buttery. Cut into squares for an easy appetizer or hor d’ouerves at your next party. Or eat it like a pizza as I intend to! I think next time I’ll make veggie turnovers or even use the pastry for a dessert!
How would you use puff pastry?
