Last Friday I quickly made a pizza dough and while I waited for it to rise, I looked for something to put on it...not wanting to leave the house...I found that we had a bag of small fingerling potatoes, a shallot, fresh thyme and goat cheese. So I made a salad and this was dinner... it was delicious.
|On Sunday I needed an appetizer that would travel well. I loved the taste of the pizza, but knew that would not work. I made tiny little puff pastry tarts using the same idea from the pizza on Friday.|
|For the appetizer, I used two sheets of puff pastry that I let defrost in the refrigerator overnight. I rolled them a little thinner and then used two round cutters. The larger one is about 2 1/4" and I used it to cut them out. I used the smallest one (about 1 1/4") to score the inside of the larger one. I used the tines of a fork to prepare the pastry so the well part would not puff up. I covered it with an egg wash using a pastry brush and then filled the center with a little goat cheese crumbled and two or three tiny potatoes on top. Baked for 8 minutes and then sprinkled the crunchy caramelized shallots on top.|