Strawberry Millefeuille with Mint Cream | egg & dart blog
Food & Recipes

Strawberry Millefeuille with Mint Cream [1×3 Ways]

Spring Strawberries | egg & dart blog

For this last recipe in the [1×3 Ways] Puff Pastry series I was really craving something light and fresh and full of the gorgeous strawberries of the season. Élie has been eating these by the handful and we have to sneak some for ourselves when he isn’t looking! They are just the right amount of sweet and so, so juicy. To pair with that, I had to have something equally refreshing and simple: mint whipped cream sounded perfect. Layers and layers of mint cream and strawberries: Strawberry Millefeuille with Mint Cream.

Strawberry Millefeuille with Mint Cream | egg & dart blog

Now, this is a really simple version of the beautiful classic millefeuille so don’t be afraid. You could easily make the pastry strips the day before and just stack up all the goodies just before serving. And to be honest, like all the recipes in this series, you can construct this any way you like! Make little individual tartlettes of the ingredients or just one large flat tart if you want it really laid-back. It’s really up to you. Either way, you really can’t go wrong with mint cream and fresh spring strawberries.

Strawberry Millefeuille with Mint Cream | egg & dart blog

Strawberry Millefeuille with Mint Cream

serves 4

– 1 x 250g package of puff pastry (thawed if frozen)

– 2 tsp. sugar

– 1 c. heavy or whipping cream

– scant 1/4 c. mint simple syrup*

– 1 1/2 c. fresh strawberries, sliced

– small handful of fresh mint leaves

Preheat the oven to 210°C / 410°F with your baking pan turned upside down in it. Preheating the pan with the oven will give you a beautifully crisp crust and turning the pan upside down will make it easy to slide the finished pastry off onto a cutting board. This is the same technique I use for pizza; using a pizza stone if you have one would be fantastic as well.

Roll the pastry out on a piece of lightly floured parchment paper the size of your baking tray to a roughly 9″/23 cm by 12″/30 cm rectangle. Sprinkle the pastry with the sugar and lightly roll your rolling pin across to push the sugar into the top of the pastry. Gently prick all over the pastry with a fork. Slice across width-wise to create 4 equal sized strips (roughly 9″/23 cm by 3″/7.5 cm strips). Gently reposition them so there is a little space between each and transfer the parchment and pastry to your hot baking tray using a small cutting board slid underneath to help you support it. Bake until puffed and golden and the sugar has melted and turned glossy, about 10 to 15 minutes. Remove from the oven and cool completely.

To make the mint cream, whip the cream to stiff peaks using your preferred method (I like the blender but watch it like a hawk or you will end up with butter!). Adding it in two batches, gently fold the simple syrup through the whipped cream. Chill until needed.

To assemble, layer roughly 2 1/2 tbsp of mint cream on one of the pastry strips and top with 1/3 of the strawberry slices and a few small mint leaves scattered about. Place the next pastry strip gently on top and repeat the mint cream, strawberry, and mint applications. Repeat for a final layer then top with the fourth pastry strip. Serve immediately with the extra mint cream in a bowl on the table because can you ever have enough of that? Be sure to use your sharpest knife and lightest hand to serve.

* Mint Simple Syrup: Bring 1/2 c. water and 1/2 c. sugar to a boil with a handful of torn fresh mint leaves in a saucepan. Remove from heat and let infuse until the syrup has cooled. You can also use this on ice cream or mixed in sparkling water for a homemade soda.

Strawberry Millefeuille with Mint Cream | egg & dart blog

See the previous recipes in this edition of [1×3 Ways] Puff Pastry here: Roasted Red Pepper and Tapenade Tart & Gravlax and Whipped Chive Mascarpone Tartlettes

xo,

A.

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Food & Recipes

Gravlax & Whipped Chive Mascarpone Tartlettes [1×3 Ways]

Gravlax & Whipped Chive Mascarpone | egg & dart blog

Hello Monday! I have just the little thing to get the week going. This is the second recipe in the series of 1 x 3 ways puff pastry and all three recipes just happen to be perfect for the burgeoning picnic season. Simple little goodies, wonderful cheeses, maybe even some rosé? Yes, picnic season, we’re so happy you’re here!

These little tartlettes are fulled with a cool, airy whipped chive and lemon mascarpone and topped with delicate slices of buttery gravlax and bright, fresh herbs. A sprinkling of cornmeal on the parchment paper before baking gives the pastry and extra little crunch, a wonderful contrast to that fluffy mascarpone. Their flavor belies their simplicity really and if you take the plunge and try your hand at your own gravlax, you’ll be rewarded with a truly lovely little bite.

Pastry | egg & dart blog Pastry | egg & dart blog Gravlax & Whipped Chive Mascarpone | egg & dart blog

There are so many twists you could add to these tartlettes, as well. They are of course inspired by the classic lox and cream cheese bagel, so why not try a little tomato and caper salsa dolloped on top with thin slices of shallot? Or delicate crunchy curls of lemon zest, cut into thin slices and quickly fried crisp in a little olive oil. Try other herbs in the filling, parsley, dill, tarragon? A mix? Or set out the mascarpone filled tartlette shells, the salmon, and any toppings you love and let everyone build their own little bite of summer!

Gravlax & Whipped Chive Mascarpone | egg & dart blog

Gravlax and Whipped Chive Mascarpone Tartlettes

makes 8 tartlettes

Try making your own gravlax for this recipe. I promise: it is easy and can be made ahead! However, assemble the tartlettes as close to serving time as possible to keep the pastry nice and crisp.

– 8  slices gravlax or smoked salmon

– 1 x 250g package of puff pastry (thawed if frozen)

– 1/2 c. mascarpone cheese

– 1 tsp. chopped fresh chives

– 1 t. fresh lemon juice

– zest of half a lemon*

– 2 tbsp. milk

– pinch of salt

– fresh dill, parsley, and/or chives

– a small handful of cornmeal

– olive oil

* Try to get organic when possible, since the zest is being used. Also, if you are a lemon nut like me, feel free to use all the zest!

Preheat the oven to 210°C / 410°F with your baking pan turned upside down in it. Preheating the pan with the oven will give you a beautifully crisp crust and turning the pan upside down will make it easy to slide the finished tartlettes off onto a cutting board. This is the same technique I use for pizza; using a pizza stone if you have one would be fantastic as well.

Cut a piece of parchment paper the size of your baking pan and sprinkle it with the cornmeal. Roll out your pastry on the counter into a rectangle about 1/4 cm / 1/8″ thick. Cut eight circles out of the pastry using a 3 1/2″ diameter circle cutter then, using a fork, prick the pastry all around. Transfer them with a metal spatula to the parchment and gently press to adhere the cornmeal. Drizzle the edges of each tartlette with just a bit of olive oil. Bake until puffed and golden, around ten minutes.

Remove the tartlettes from the oven and, being very careful not to burn yourself, gently press down the center of each to be flat, using a potholder or the bottom of a glass to do this. Let them cool completely.

In a food processor, combine the mascarpone, chives, lemon juice, and zest. Pulse a few times to combine then add the milk and a pinch of salt. Scrape down the sides of the processor and pulse until whipped and airy, a minute or two, scrapping down the sides as necessary. Be sure not to add any more salt, remember that the gravlax is a bit salty and will add to the seasoning of the assembled tartlette.

Gently spread each tartlette shell with the whipped mascarpone. Top with a slice of salmon and a sprinkle of fresh herbs. Serve immediately.

Gravlax & Whipped Chive Mascarpone | egg & dart blog

See the first recipe in the series here: Roasted Red Pepper & Tapenade Tart

Next week, a sweet ending to the first installment of this series.

xo,

A.

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Food & Recipes

Roasted Red Pepper & Tapenade Tart [1×3 Ways]

Red Pepper and Tapande Tart |egg & dart blog

In the U.S. today is Memorial Day and in France it is Pentecost Monday but I think either place, it is officially picnic season! So I’ve got the perfect recipe for you to bring along to those picnics – easy, brightly flavorful, and quick!

This is the first recipe in a new series: 1 X 3 Ways. The idea is to offer up some of my simple ways of using the same element to make very different dishes. I often throw together easy meals using bits and pieces I find in the fridge or cabinets and simple is often times the best kind of meal! So this series will bring you three different riffs on one ingredient, starting with puff pastry today.

Red Pepper and Tapande Tart |egg & dart blog

Roasted Red Peppers |egg & dart blog

Here’s the thing, I hesitate to call this a recipe it is so simple! But that is part of what is so delightful about it, you don’t have to spend forever in the kitchen for big flavor. Using bright basil and green olive tapenade and sweet roasted red peppers makes a humble tart with lots of interesting dimension. Generous amounts of fresh basil before serving make it sing! I love this kind of savory tart with other little treats, cheeses and cured meats and pickled things, served with a simple green salad and a glass of rosé you’ll have the absolute perfect lazy summer evening meal!

Red Pepper and Tapande Tart |egg & dart blog

Roasted Red Pepper & Tapenade Savory Tart

Serves 4

If you can’t find basil and green olive tapenade, which I realize is quite specific, look for any green olive tapenade as the traditional black olives would be too strong here.

– 1 x 250g package of puff pastry (thawed if frozen)

– 1 – 2 roasted red peppers, depending on their size, cut into thin strips

– 2 1/2 tbsp. basil and green olive tapenade

– 60g fresh mozzarella, half an average sized mozzarella ball

– olive oil

– a good handful of fresh basil leaves

Preheat the oven to 210°C / 410°F with your baking pan turned upside down in it. Preheating the pan with the oven will give you a beautifully crisp crust and turning the pan upside down will make it easy to slide the finished tart off onto a cutting board. This is the same technique I use for pizza; using a pizza stone if you have one would be fantastic as well.

Cut a piece of parchment paper the size of your baking pan and lightly flour it. On the parchment, roll out your pastry into a rectangle about 1/2 cm / 1/4″ thick. Being careful not to cut through the pastry, lightly score 1 cm / 1/2″ in from the edge all the way around then, using a fork, gently prick the center section of the pastry all around to prevent air bubbles.

Spread the tapenade over the center of the pastry (inside the lines you scored) with the back of a spoon. Arrange your pepper slices on top however you like, either randomly or in a loose pattern like I did. Top with the mozzarella torn into pieces and drizzle the tart and edges with a tiny bit of olive oil.

Using a small cutting board slid under the parchment to help you lift it, transfer the tart to the pan in the oven, taking care not to burn yourself! Bake until puffed and golden and most of the moisture released by the cheese has disappeared, about 20 minutes. Remove from the oven by sliding the parchment and tart onto a cooling rack or cutting board and let cool to just warm. Top with a generous amount of fresh basil and enjoy!

While this tart can be made ahead, I would definitely recommend making it the day of because refrigerated it losses all its lovely crispness.


I’ll have a second recipe for you in the series next week. In the meantime, are there any ingredients you’d be interested in seeing used three ways? I’m curious to hear what you think.

xo,

A.

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