potato and gruyere tartlets.
ingredients.
2 T olive oil
1 T fresh rosemary, finely chopped (or 1 t dried)
salt and pepper
1 russet potato, peeled, halved lengthwise, and thinly sliced
1 small yellow onion, halved lengthwise and thinly sliced
1 sheet frozen puff pastry, thawed and cut into 4 5-inch squares
1 cup shredded gruyere cheese
directions.
1. preheat oven to 400.
2. in a bowl mix the oil, rosemary, 1/2 teaspoon salt, and 1/8 t pepper. add the potato and onion and toss to coat.
3. put the pastry squares on a baking sheet. use a knife to cut a 1/2 inch border along each edge, being careful not to cut more than halfway through the sheet. prick the pastry all over with a fork.
4. sprinkle 2 T cheese inside the rim of each tart. divide the filling evenly between them, and then sprinkle the remaining cheese on top of each.
5. bake until the rims are puffed and brown and the cheese is golden, about 20 minutes. let them cool for 10 minutes before eating.
hey girl hey. here's a mega-belated bbq tofu tutorial:
ReplyDelete1. freeze the tofu. freeze the tofu! that way, it gets all chewy and bready and amazing. completely changes the texture.
2. thaw the tofu. of course.
3. slice block in half lengthwise to obtain 2 slabs of tofu. wrap in a clean kitchen towel and gently press beneath a cookbook for 30 minutes or so.
4. once pressed, cube dat tofu. dice-sized pieces.
5. the bbq part. i use trader joe's sauce, not sure of the exact variety, but it comes in a plastic bottle with a black label. all i did for my last bbq venture was to dump 2/3 of it into a casserole dish and toss the tofu cubes around. you could marinate it if you were feeling fancy and had time, but cooking it in the dish as is worked fine for me. for a drier result, i would recommend coating the tofu with the sauce and cooking on a baking sheet.
6. bake at 350 til warmed through and bubbly. YUM!!