The holidays are in full swing and I am excited about Mariah Carey’s singing All i want for christmas Run in my grocery store. When it comes to holidays, what I care most about is the minimalist mentality-Picture A! At this time of the year, we should all feel special and revel in the joy of spending time with our favorite people. Since most of our holidays last year looked a little different, it felt particularly exciting to celebrate the return of some traditions while also adapting to some new traditions. A tradition that I am happy to continue? A top-notch cheese board upgraded for any type of party we might have this season. You all know that I love cheese boards and I am always looking for interesting ways to make them feel fresh and special, especially at this time of year. So for this year’s edition, I found inspiration from Tarte Soleil, which is always eye-catching.
This French pastry is always full of fun and interesting filling combinations. Whether it’s the sweetness of chocolate sauce or cinnamon roll filling, or the saltiness of ketchup or pesto, when it comes to this very simple Christmas appetizer, the choices are truly endless.
I want to try a sweet and savoury version that can go well with other snacks I have provided for the party this year. So I picked up my favorite jar of candied apricots and sprinkled it with a large portion of fresh herbs and spices. I personally think they pair perfectly with sweet apricots. To make things really go beyond the top, I inserted a brie wheel in the center of the pastry to make everything melt and gooey.
Although the end result may seem strange, it is not easy to put it together, you only need a small amount of ingredients to make this recipe.
Puff pastry is obviously the basis of everything here, after messing up the puff pastry I deserve, I have some tips and tricks to help you guys.
- Use cold pastries. In my opinion, the warm meringue will become sticky and almost unusable. Therefore, work quickly and methodically to make things as simple as possible.
- To roll out the pastry, I found that using floured parchment paper on the top and bottom of the pastry also helped prevent sticking.
- Sticking to the theme of cold pastries, I will roll out my shortcrust pastry as needed and place it in parchment paper in the refrigerator until I’m ready to use it.
- Once your pastry is assembled, I strongly recommend that you put your completed ensemble back in the refrigerator or freezer for at least 10 or 15 minutes. Just like a pie crust, this will help your pastry dough maintain its shape, and when you put the cold pastry in the oven, the temperature shock will help it expand more.
When it comes to this recipe, the combinations are endless. Here are some of the things I am happy to try this season:
Goat cheese and pesto
Olive paste or onion chutney and parmesan cheese
Garlic butter and tomato sauce with mozzarella cheese
Chocolate sauce with sugar
As part of a Thanksgiving appetizer, when guests are out during the holidays, as part of a huge cheese board, or on Wednesday night, served separately. Happy snacking!