Tag: Puff Pastry

Weekend Finds 2:16:14

It’s time for weekend finds! It has been a quite a week – the snow melted, I made a trip to the coast with friends where I baked some delicious food (more testing and then a recipe to come). And then… it was Valentine’s Day. We visited Expatriate after I got off of work, which I had been wanting to try for a long time! And now I’m baking for Carmelle’s birthday – details in find #1!

1. Ice cream cake

Ice Cream Cake on Weekend Finds // Serious Crust by Annie Fassler
Ice Cream Cake! Photo from Not Without Salt

I’m making ice cream cake for my roommate’s birthday tonight! Her birthday was on Friday, but today was the first day I’ve had to bake her something. We’re going to the Amos Lee concert tonight with her (her boyfriend got her tickets for Christmas, and I got Jonah tickets for his birthday), so we’ll eat it after listening to an evening of sweet crooning. It’s kind of a mixture of a bunch of recipes, including chocolate wafers from Smitten Kitchen and fudge sauce and assembly tips from Not Without Salt.

2. Interview with Rachel Cole

Rachel Cole Interview from The Kitchn on Weekend Finds // Serious Crust by Annie Fassler
Rachel Cole Interview from The Kitchn

I’ve never heard of Rachel Cole before, but after reading this interview with her on The Kitchn, I am loving what she has to say about food and eating. I particularly like what she says about having your compass needle point towards pleasure, fear of food, and the importance of fresh food.

3. Homemade Hot Cocoa Mix

Homemade Cocoa Mix from Food 52 on Weekend Finds // Serious Crust by Annie Fassler
Homemade Cocoa Mix from Food 52

I love hot cocoa, and I love the convenience of hot cocoa packets, but I don’t love that I don’t always know what the ingredients listed on the packets are. I am really into making this homemade cocoa mix, especially to go with the vanilla marshmallows I got for Christmas!

4. Miso Roasted Vegetables

Miso Roasted Vegetables from Food 52 on Weekend Finds // Serious Crust by Annie Fassler
Miso Roasted Vegetables from Food 52

More, I say, more! Remember when I told you about those miso and harissa roasted vegetables? And how amazing they are? This seems like another great recipe to try, and I love the addition of the maple syrup and rice vinegar.

5. DIY Puff Pastry

DIY Puff Pastry from Food 52 on Weekend Finds // Serious Crust by Annie Fassler
DIY Puff Pastry from Food 52

Ok, so making your own puff pastry takes a lot of time, many hours of rolling and chilling and rolling and chilling, but wouldn’t it be cool to make it yourself instead of buying it at the store in the freezer aisle?! I don’t know when exactly I’m going to try this puff pastry recipe, but I’m going to try it, darn it!

Beet Tart with Goat Cheese and Greens

Beet Tart

Beet Tart
Beet Tart

Last week, I was in the mood for something light but nice for dinner. After a little hunting, I found a recipe on Desserts for Breakfast for a delicious looking beet tart with goat cheese. Sounds good, no? And, the other great thing? It was super easy. Really though, I’m not just saying that.

Beet Tart with Goat Cheese and Greens


6 large or 4 GIANT beets
olive oil
8 – 10 sprigs of fresh thyme
1 sheet of puff pastry
1 small package goat cheese
1 small package blue cheese
frisee or mixed greens
freshly squeezed lemon juice


Preheat your oven to 400 degrees. Prepare two baking sheets: line one with foil and the other with parchment paper, a silpat, or just grease it with some olive oil. Peel your beets and slice them into slices about 1/4-1/2 inch thick. Remove the thyme leaves from the sprigs, and toss with the beets, olive oil, and a little salt and pepper. Lay the beets on the foil-lined baking sheet and bake for 10-12 minutes.

While the beets are roasting, roll out the puff pastry so it’s a little thinner (into a 10 by 10 inch square or comparably sized rectangle). Also, I didn’t really think about that whole thawing thing, so remember that, otherwise the time will come to use your puff pastry and it will still be a big hunk of ice. I mostly just stretched mine out because I was in someone else’s kitchen sans rolling pin. Anyway, once you’ve rolled or stretched it or whatever, transfer it to the other baking sheet (the one lined with parchment paper or greased). Arrange the beet slices on the puff pastry, leaving a nice edge around the beets, 1-2 inches. Roll the edges of the puff pastry up to create a little crust.

Bake at 400 degrees for 10 minutes, then turn the temperature down to 350 and bake for another 25-30 minutes or until the pastry is golden brown and puffed up and the beets are tender. Remove from the oven and let cool for a little bit.

While the tart is cooling, mix together some of the goat cheese and blue cheese with a fork. I didn’t give exact measurements of how much cheese because you know what cheese you like and how much cheese you’ll want on your tart, so I’m not gonna tell you how to do it. You can figure it out. Toss the greens or frisee with lemon juice, olive oil, and pinch of salt to coat it evenly and serve it alongside or over the tart. Enjoy!