This hearty meal combines tasty, yet healthy ingredients. And your family will love it!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 400° F.
2. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper. From the long side with parchment on top, roll pastry very lightly until it is 10-11 in. Turn over, so pastry is now directly on counter. Using the bottom of a 9 in. tart pan as a guide, cut the pastry at least one inch larger than the pan bottom. Pick up the parchment and center pastry in 9 in. tart pan with removable bottom. Peel off parchment and press pastry in pan and up sides. Roll rolling pin across top to remove excess pastry.
3. Blind bake the pastry by placing parchment on top of pastry. Add pie weights. Chill at least 20 minutes. Transfer to oven and bake for about 15 minutes. Remove parchment and weights. Return to oven until bottom is beginning to brown. Remove and set aside.
4. Make the filling by sautéing fennel, leeks, garlic, salt and pepper in butter until just slightly caramelized. Add Balsamic vinegar and stir in fennel powder. Set aside.
5. Whisk together cream, Crème Fraîche, Savory, eggs, salt and pepper. Scatter pieces of soft goat cheese over cooked pastry then sprinkle with grated Comté cheese. Add the fennel mixture and the cream mixture. Bake for 25 minutes or until filling is puffed and golden. Serve warm.