One of my favorite things about cooking is how food has the charmed ability to bring all sorts of people together. In my house, the kitchen is a popular place frequently filled with good smells, new ingredients to explore, and something to taste and share.
The following is a recipe that was recently featured on the Kids & Kids photo shoot at Ayers Brook Goat Dairy with the fine folks at Zutano. It’s the type of recipe that is completely adaptable depending on what you or your family enjoy, and what produce is in season. And when you’re in a pinch, what could be more perfect?!
This is also a great recipe when you’ve got some younger folks around who are eager to help. Picking interesting ingredients at the grocery store or farmers market, stirring the fresh chevre mixture, or cutting out the tart dough in fun shapes are all good options for little hands.
- Puff Pastry Sheets, thawed
- 8 oz Vermont Creamery’s Fresh Goat Cheese chèvre, Classic or Herb
- Lightly Roasted Assorted Vegetables, we used assorted beets and sweet potato
- 3 Tbsp. Olive Oil
- 2 Tbsp. Milk
- Salt & Pepper
- Preheat oven to 375º F
- Unfold the sheet of puff pastry and use rolling pin to extend length and width by about an inch
- Cut puff pastry into desired shapes, you can make a large square, mini circles, stars, any fun shape is good!
- Then in a medium bowl, mix the chèvre with olive oil, milk, salt and pepper.
- Spoon mixture over pastry and spread into a thin, even layer leaving a small “crust” uncovered around the edges
- Take prepared vegetables and lay in thin slices. We cut fun shapes out of the vegetables with small cookie cutters; you can make stripes, circles, or layer them too!
- Bake in oven for 20 minutes, or until pastry is crisp. Then cut and serve.
Substitute olive oil and salt and pepper for a drizzle of honey when you stir in the milk with the Classic Fresh Chèvre, then top with your favorite fruit before baking! Sliced peaches or strawberries and blueberries are great!