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Ideas for puff pastry appetizers?

I'm thinking of making mini savory tarts out of some puff pastry and serving them at a bbq this weekend. While I love showing off, I'll need them to be kind of unfussy. I'd like something where I can prepare the filling ahead of time and then assemble and bake at the location of the bbq. I'm open to the filling being baked with the pastry or a cold/room temp filling added after baking.

So far my ideas are;
caramelized onion and anchovy or blue cheese
ham and cheese
roasted red pepper and goat cheese

Any other great ideas?

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  1. Ina Garten has just such an appetizer, tomato and herbed goat cheese tarts. I've been meaning to try them... they just sound so tasty, and quick and easy.

    http://www.foodnetwork.com/recipes/in...

    1. Prosciutto, mozzarella, and fresh sage

      1. One of my go-to finger foods is a mini brie en croute. I cut puff pastry in to squares, about 1 1/2 in (I eyeball it with a pizza cutter) and stick them in a mini muffin tin, spoon in a bit of jam and add a piece of brie. Bake at 375 for about 12 minutes or until the pastry is just turning golden. I have baked halfway (just until the pastry sets, about 7 or 8 minutes) popped them out into foil hotel pans and transported to the location and baked on sheet trays until heated through. I usually have some half baked in the freezer to bring on short notice.

        1 Reply
        1. re: sarahjay

          i've made a version of this using regular tart pastry dough. I use chunky apricot jam flavored with garlic powder and rosemary. I like to add a bit more savory to the mix. Also have added a bit of pecan (usually 1/2 of a half pecan) to each. These go quickly.

        2. If you're open to make them ahead of time, just spread out your puff pastry, sprinkle it with gruyere and prosciutto, roll it up, slice and bake. Easy and elegant.

          1 Reply
          1. re: katecm

            That's typically my "go to" easy hors d'oeuvre as well, although I usually add a very light spread of honey mustard and parm instead of gruyere.

          2. Olive paste or tapenade, straight out of the jar.