Tonawanda News —
We enjoyed the book and the simplicity of instructions. Every recipe was accompanied by a photo, which helps those of us a little uncertain of how our finished dishes should look. We’ve picked a few of the less unusual dishes to share with you below.
Arya’s snitched tarts
“She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm from the oven. Eating Ser Amory’s tart made Arya feel daring. ‘Barefoot surefoot lightfoot,’ she sang under her breath. I am the ghost in Harrenhal.” — “A Clash of Kings”
Despite the fact that pastry dishes can often involve dozens of steps and take way too much time, these tarts were a straight-forward treat. (The pre-made frozen puff pastry certainly helped in that regard).
I used a martini glass and a pint class to create my different sized rings, which turned out perfectly.
The resulting creation was an impressive-looking, not-too-sweet tart with a nice touch of tang from the lemon. Good thing I only made half a batch, or I’d have snitched all these up in one day.
2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten
6 ounces soft, fresh goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
3 medium Gala apples, peeled, quartered, cored and cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
1/4 cup honey, plus more for garnish
1/2 teaspoon ground allspice
1/2 cup chopped candied nuts (optional)
Line two rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on a lightly floured surface to an 11-inch square. Using a 3- to 4-inch round cookie cutter or drinking glass, cut out four rounds from each pastry sheet to make sixteen total. Place four pastry rounds on each of the prepared baking sheets and pierce the dough all over with a fork.