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Ingredients:
For the pastry:
2 cups AP flour
20 tbsp cold unsalted butter, cut into small squares
2 tsp sea salt
6 tbsp cold water
For the topping: (per serving)
6 oz Goat Cheese
3 large tomatoes, cut into wedges
8 scallions, thinly sliced
olive oil
sea salt
pepper
Directions:
For the Puff Pastry
Place the flour and 1/2 butter in a food processor with a steel blade. Pulse until the mixture becomes the consistency of sand – just a few seconds will do. Add the remaining butter and pulse for a few more seconds until the mixture is course. Add the salt and pulse for 1 second. Slowly drizzle in the cold water and pulse until the dough comes together in a ball.
Remove the dough from the food processor onto a piece of parchment paper or a floured work surface. Shape it into a rough rectangle ( ) and lightly flour the top of the dough.
Fold the dough into thirds, like a brochure, and wrap in plastic wrap and refrigerate for 20 minutes.
Once chilled, remove the plastic wrap and roll out the dough to another 12×18 inch rectangle. Repeat the folding process then cover and chill. Repeat this process 1 more time and voila – you have a quick puff pastry in about 1 hour!
For the Tomato, Scallion and Goat Cheese Puff Pastry Tart
Preheat oven to 425 degrees
Roll the dough out into its final 12×18 inch rectangle. Cut the pastry into long strips and place on a parchment lined baking sheet. Brush the pastry with a little olive oil, sprinkle on the crumbled goat cheese and some tomatoes. Bake for about 20 minutes until golden brown. Remove from oven, sprinkle with scallions, sea salt and cracked black pepper. Enjoy!
