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1 package Pepperidge Farm Puff Pastry Sheets
1 large Egg
1 Tbsp Water
Preheat oven to 400 degrees. Follow defrosting instructions on package. Once the sheets are thawed, score the puff pastry width wise while still folded in thirds, into approximately 1" pieces, making 7 equal pieces. Cut it through all the way, then open up the 1" sections and cut where the puff pastry was folded.
In a small bowl, crack the egg into in and add the 1 Tbsp of water and whisk. Line your sheet pans with parchment paper. Place 21 pieces on one sheet pan, and the other 21 pieces on another sheet pan, then brush with egg wash. Put a piece of parchment on top of the puff pastry rectangles and place another sheet pan on top. Bake for 30 minutes. Half way through, switch the baking sheets between oven racks and rotate them 180 degrees. After the 30 minutes, remove the top sheet pan to allow the puff pastry to brown. Bake for an additional 2-3 minutes until golden brown. Once they are done, remove from oven and allow to cool for 5-10 minutes before removing the parchment paper.
Oven Roasted - Carmelized Onion Tartlet
Assemble all your tartlets on a sheet pan, put a small teaspoonful of the onions on the tartlet, flatten, add about 4-5 slices of tomatoes, sprinkle with Monterey Jack cheese and bake off till heated and cheese is melted.
Wild Mushroom - Blue Cheese Tartlet
Assemble all your tartletss on a sheet pan, put a small teaspoonful of the mushrooms on the tartlet, flatten, add a sprinkling of the crumbled bleu cheese and bake up till heated and cheese is slightly melted.
Makes 42 pieces