Toasty Tuna Tartlets

It’s snowing. It’s blizzarding. I’m almost out of Oreos. Consequently, I’m hungry and bored. So I decided to make these warm and toasty tuna tartlets, which is really a boujis way of saying “tuna melts”. The biggest difference between these and traditional tuna melts is the use of puff pastry as the bread component in this recipe. I didn’t have quite enough tuna to go around, so I also made a few ham and cheese tartlets, using most of the same ingredients.

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As good as these are for munching on a cold winter day in front of your computer while Netflix reloads (or after shoveling your driveway, as the case may be) they’re also great as a casual hors d’oeuvre since they’re simple but delicious. I highly recommend pairing them with a glass of lemonade or iced tea. I know that doesn’t totally make sense since it’s snowing, but it’s a great combo.

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INGREDIENTS:

1 sheet puff pastry, thawed and cut into 12 squares

Gruyere cheese, grated

Few slices low salt ham cold cuts

Honey mustard

1 scallion, green part only thinly sliced

Fresh lemon juice, plus a few pinches of zest

1 can tuna

1-2 tbsp mayonaise

Black pepper

1 egg yolk

1 tbsp heavy cream

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DIRECTIONS:

Preheat your oven to 400 degrees. Place puff pastry squares on a baking sheet covered in parchment paper.

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Tuna Tartlets:

Combine tuna and mayo; mash together with a fork. Squeeze in a bit of lemon juice, being careful not to drop in any seeds. (Hold the lemon with the cut part facing upwards). Grate in some zest, and stir into tuna mixture. Spoon tuna evenly onto puff pastry squares. Keep the edges of the pastry clear so that it can rise around the filling. Grind some black pepper over the tuna. Cover with cheese. Set aside.

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Ham and Cheese Tartlets:

Spread a dollop of honey mustard on the remaining puff pastry squares. Rip up a few cold cuts, and place them on top of the mustard, leaving the edges of the pastry clear as you did with the tuna. Grind black pepper over the ham, and cover with remaining gruyere.

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Scramble the egg yolk in a small bowl, and add the heavy cream. Using a pastry brush, gently brush the mixture onto the bare edges of the pastry squares.

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Put baking sheet in oven and let bake for 14-16 minutes, depending on the strength of your oven. The puff pastry should be golden brown and risen when you take them out.

Put 2-3 scallions on each square.

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Enjoy!

Leslie

Goat Cheese and Zucchini Tart

Autumn is my favorite season. I can’t wait for the leaves to fall and turn crisp, for everything in Trader Joe’s to be pumpkin flavored, and for it to be acceptable to make heartier, more buttery food. But, before I can dive into autumn, I must part ways with summer. Summer, though not my favorite season food-wise (or weather-wise if I’m being honest), is overflowing with fresh produce. If you live somewhere like California where there isn’t much of a season change, you maintain most of your produce quality year-round. But here in New York, there’s a relatively large disparity between what’s seasonal in the summer and autumn months. So, until Labor Day, I will be making recipes highlighting seasonal summer foods, as a sort of going away party for the season.

As a food blogger I really enjoy looking at other people’s food blogs and Instagrams to see what recipes they’re trying, and often, creating. A few months ago, I came across a food blogger (hautesucreblog.wordpress.com) whose food I’ve been itching to try. After a minute on her site, I found the perfect recipe for my going-out-of-season theme: a zucchini tart. Below is the original recipe, which actually uses feta instead of goat cheese.

Original Recipe: http://hautesucreblog.wordpress.com/2014/07/24/summer-zucchini-tart/

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INGREDIENTS:

1 sheet puff pastry, thawed

1 large, or 1 1/2 medium zucchini, sliced very thinly using a mandolin (don’t try this with a knife!)

6 oz. crumbled goat cheese

Olive oil, for drizzling

Salt

Pepper

Herbs de Provence (I used Sunny Paris Seasoning from Penzy’s)

3 sprigs rosemary

DIRECTIONS:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Unfold the puff pastry on the baking sheet. Top with some goat cheese and a little bit of olive oil. Put a layer of zucchini on top, leaving a border of the pastry untouched as the crust. Hit with some salt, pepper, and herbs de provence, then repeat steps.

Lay rosemary sprigs across the top. Bake for 25 minutes or until pastry is puffy and golden brown.

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Enjoy!

Leslie