LND: Entertaining Recipes - Puff Pastry Pizzas

 

Yes, I cropped the same picture from the last post.  I was too lazy to differentiate between the two appetizers last time, but I couldn't start a new blog post with the same header.  I originally had envisioned some mad photo shopping to be involved.  But this blog is about my cheffery, not my computer design skillz.  So focus on the stuff without shrimp in the above picture and be glad I didn't resort to arrows and borders a la MS Paint. 

So here's what you need to make this crowd-pleasing hors d'oeuvre (do you add the s at the end even when you want it to be singular? French is not a language I know.):

Puff Pastry (buy it in a box from your grocer's freezer section that contains two sheets of dough)

Onion

Garlic

Pesto (I buy the Trader Giotto's premade variety, but choose your fav)

Balsamic Vinegar

Brie Cheese

Salt, Pepper, Soy Sauce (didn't see soy sauce coming with the S&P did you?)

1. Slice puff pastry sheets while still chilled, but not completely frozen because they will crack, but when too thawed they'll stick to things and lose their shape.  Good luck.  Cut into whatever size you want for your party and place on a greased or non-stick cookie sheet.  Spread a little bit of the pesto sauce on them.  

2. Slice your onion.  Saute with a tablespoon or so of garlic over medium/low heat in butter/oil/bacon grease, whatever you prefer! (I opted for EVOO this time).  Stir often so as to avoid burning.  Carmelization will occur in due time.  Patience, young grasshopper.  It can take up to 45 minutes if you're working with a bad stove, a lot of onions, and low heat.  

3.  Once carmelized, add the balsamic to the onions.  Start with 1/8 of a cup and add more to your taste.  You don't need too much for it to pack a punch.  Salt and pepper at this point and if you're so inclined, and add a dash of soy sauce to cut the bitterness of the balsamic.  

4. Now the fun parts (i.e. the time-consuming, potentially finger-burning, not so fun parts).  Put some of the carmelized onions atop the pesto-covered pastry sheets.  Then add a small slice of brie cheese atop the onions.  

5. Bake.  I'd follow the package directions if they recommend a particular temperature setting.  I used 375 degrees for 12-18 minutes, until the puff pastry puffed and was light golden brown.  Serve warm, but they're not bad at room temp either (so no worries if you don't consume them all within the first 5 minutes).  

*photo credits for the past 2 thanksgiving appetizer posts given to LND's father and his fancy DSLR camera that far outperforms my point and shoot.  But do not get comfortable with this level of photo-quality because this blog hasn't made it to the big leagues yet.  That, and I haven't resorted to moving back home where the nice camera lives, so for now you'll have to settle for quality photos only during the holidays.