to the boards
about entertaining, cooking, etiquette and more.
movie night snacks
continued from page 1
This recipe takes your
standard pizza toppings and pairs them with a delicate,
flaky, buttery pastry crust. You can caramelize the onions the day
before to cut down on the prep time.
1 medium onion
splash balsamic vinegar
sugar and salt
1 unbaked sheet of pre-made
frozen puff pastry, thawed at room temp for 30 min
1 large egg, lightly beaten
¼ cup smooth tomato sauce
¾ cup grated mozzarella cheese
2 Tbsp. or so of shredded fresh basil
1/3 cup sliced black olives
6-8 as an appetizer
Slice the onion into very thin rings. Heat up a Tbsp. or so of olive oil
in a skillet, and throw in the onion. Cook over medium-high heat until
the onions begin to turn golden; turn down the heat to medium-low, and
cook slowly, stirring every once in awhile (not too often, maybe 5
minutes or so -- you want the onions to brown), for about 30 minutes. The
onions will be brown and a bit sticky; add a splash of balsamic vinegar
and sprinkle of sugar, and cook for another few minutes (until the onion
loses the acidy-vinegar flavor). Add a few dashes of salt to taste,
remove from heat and set aside.
Preheat the oven to 400F and thaw the puff pastry for 20-30 minutes at
Roll out the sheet of puff pastry on a floured surface, until you have a
10" x 15" or so-sized rectangle. Trim off a ½" strip
around each side, and reserve. Place the rectangle on a big baking sheet
(if you have the sort of cookie sheet that doesn't have raised edges,
use that, as it'll allow you to slide off the finished pastry onto a
more attractive serving vessel. Otherwise use the nicest-looking baking
sheet you have -- the finished pastry will be too delicate to lift off of
a raised-edge sheet.).
Brush the edges of the rectangle lightly with beaten egg, then
place the strips on top -- this'll give you a good raised border to
enclose your toppings. Prick the base (not the raised part) of the
pastry all over with the tines of a fork, then brush both the base and
the top of the raised edges with egg wash. Try not to let the egg drip
down the sides, as that'll cause the layers of the pastry to stick
together, and you won't get as flaky a finished product. Pop the dough
into the fridge for about 20 minutes and let it chill.
Bake the pastry for 10-12 minutes, until you have a nice puffy, lightly
Smooth on a thin but even layer of tomato sauce -- don't go too heavy on
this, as the pastry crust is fairly delicate. Sprinkle some mozzarella,
add the onions, olives and basil, and finish with a little more
mozzarella and parmesan. Pop it back in the oven for about 7 minutes,
just enough to melt the cheese. Cut into small squares and serve.
lounge . nourish
host . laze
. home .