A recipe from Chef Kitty Morse’s “Edible Flowers: A Kitchen Companion with Recipes” (Chef’s Press 2015). This cookbook is now available as well as Chef Morse’s other cookbooks “Mint Tea and Minarets” and “A Biblical Feast” – they are all available as GREAT Christmas presents. If you would like to order a signed copy of Kitty’s new cookbook, go to her website: www.kittymorse.com. Meanwhile, enjoy Kitty’s recipe for Puff Pastry Croustade with Pears, Candied Walnuts and Gorgonzola.
Puff Pastry Croustade with Pears, Candied Walnuts and Gorgonzola
Serves 6
Photo Michael Pawlenty
Ingredients:
1 package frozen puff pastry, thawed according to directions
2 tablespoons milk
2 tablespoons butter
1/4 cup brown sugar
2 to 3 tablespoons balsamic vinegar
1 large Bosc pear, peeled and thinly sliced
1/2 cup crumbled gorgonzola
Candied walnuts
Mixed blossoms, for garnish
Directions:
Heat the oven to 400 degrees F.
On a baking sheet lined with parchment paper lightly dusted with flour carefully unfold one puff pastry rectangle. Rewrap other sheet for future use.
Cut off ½ inch of dough along each edge. Dip your fingers in milk and dab some along each side. “Paste” trimmed pieces along edges. Prick base with a fork to prevent it from puffing up too much during baking, line bottom with dried beans or pastry beads.
Bake 15 minutes until lightly puffed and golden. Set aside.
In a skillet, melt butter, brown sugar and balsamic vinegar. Saute pear slices until lightly caramelized, 6 to 8 minutes. Set aside.
To bake: Line puff pastry with pears, and sprinkle with cheese and walnuts. Bake for 10 minutes until cheese is bubbly. Slide pastry onto a serving platter, sprinkle with blossoms, cut in squares and serve warm.
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Marveous Mavens 