I wrote a post not too long ago discussing my love affair with onions. While I also briefly touched upon my affection for puff pastry, it occurred to me I could expand on this subject. Looking through pictures from the past few years, I found some excellent examples of why it’s a great idea to always keep a box of puff pastry in your freezer.
First up are some appetizers I did for Oliver’s birthday party last year. Since it was a potluck-style game night, I thought a vegetarian-friendly finger food would be fun. In my recipe folder (of course!) I found a tartlet that involved ricotta cheese, roasted cherry tomatoes and puff pastry — clearly it was perfect.
I have always been a huge fan of the onion family — raw, sautéed, grilled, whatever, however — you name it and I love it.
As a kid, my family used to be alternately amused and disgusted when I would stuff my face with fresh chives from my grandma’s garden. I would eat so many, my eyes would practically water but yet I couldn’t stop. Then I would run around and breath on people. Yeah, I was a charmer.
So when I saw this recipe for an onion honey tart made with puff pastry, I was sold. I have been meaning to make this forever, well since February 2011, but I never have créme fraiche around. The fact that I just wrote that sentence is one of the many things I miss about being a professional cook. In a restaurant, everything is accessible, especially in a fine-dining kitchen where Marcona almonds, Epoisse cheese and foie gras are always around. Not that I encourage stealing from work, but I doubt if anyone would have missed a scant half cup of créme fraiche. Of course, it wasn’t hard to find it in a more honest fashion — I bought a little container at an upscale grocery store and it certainly wasn’t expensive, about $6 for 7 oz. And now that I have some left in my fridge, I’m sure I can find a few more recipes I need to make soon.