Sweets and savories


Hellooooo CSAers! Gina here. Sorry for the long delay in posting. I’ve got a couple of treats for you today!

* Nectarines/peaches in syrup

* Leek “tarts” in puff pastry

Nectarines/peaches in syrup

So we’ve gotten peaches and nectarines a couple of times now (for those who opted into the fruit share). This recipe is so ridiculously easy I hesitate to call it a recipe. As a bonus, you can use bruised fruit and it still tastes good.

Peaches in syrup

First, halve the fruits to remove the stones. Then cut each half into two or three pieces depending on the size of the fruit. Pour boiling water over the fruit (I use a colander so the water drains right through) and place the fruit (without water) in a bowl. Toss with sugar until every piece of fruit is covered and set aside. In a little while it will form its own syrup.

This technique works rather well with strawberries too.

Leek “tarts” in puff pastry

Ingredients:
4 TB butter
2 TB olive oil
1 onion, finely chopped*
3 leeks, finely sliced*@@
1 garlic clove, chopped
1 TB all-purpose flour
2 TB sour cream
1 cup grated Parmesan cheese
1 tsp chopped thyme
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Heat the butter and oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the leek and garlic and cook for 5 minutes or until the leek is softened and lightly browned. Add the flour and stir into the mixture for 1 minute. Add hte sour cream and stir until slightly thickened. Transfer to a bowl and add the Parmesan and thyme. Season with salt and pepper and allow to cool.

Preheat the oven to 400F. Place a lightly greased baking sheet in the oven to heat. Using a round cutter (I used 3 1/2 inches rounds and 2 inches for my niece and nephew. You can use a glass or jar if you don’t have round cutters), cut the pastry into an even number of circles. Place a spoonful of filling on half the pastry circles (depending on size circle you use, you can put a few teaspoons or tablespoon of filling), leaving a small border. Lightly brush the other circles with egg and place on top. (I would brush and seal one at a time, rather than brush them all). Seal the edges with a fork. If you wish, lightly brush the tops with egg for a glossier finish.

Place on a heated baking sheet (lightly spray with Pam if you have it) and bake for 25 minutes or until the pies are puffed and golden brown. I actually baked these in my toaster oven, as I am loathe to crank up the oven in the summer.

*This recipe makes a lot of them, so I think if you used a very small onion and 2 leeks you would probably be ok for fewer tarts. Also, the mixture stored very well in the fridge for a few days, if you don’t want to bake them all at once. You can also keep the puff pastry in the fridge to make a few at a time.

@@Leeks are notorious sand-hoarders. So be sure to slice them in half and rinse thoroughly before doing anything else with them.

Bon CSAppetit!

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