Puff Pastry – Savoury Tarts
Laminated dough acquires its name from sheeting many layers of dough with butter. This is how we get the puff in puff pastry.
Though this is not the only type of laminated dough. When the dough is enriched with eggs and milk, as well as being yeasted, we can achieve the many beautiful layers of a croissant dough too.
Brasserie Bread uses a high-quality cultured butter giving our laminated dough a truly extraordinary flavour and delectable flakiness. So much of the puff pastry available on the market is not made with real butter, real ingredients. Taste the difference!
Just take a sheet, top it with a few ingredients, pop in the oven, and smell the cultured butter while it puffs – In a few minutes you are set.
- Mushroom, Vannella Cheese Scamorza, and Sage
- Red Grapes, Radicchio, Manchego, Balsamic
- Kale, Anchovy, Chilli, Shaved Parmesan
Preheat oven to 200C. Place 375g Brasserie Bread frozen puff pastry on a large oven tray lined with non-stick baking paper.
Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
Top the pastry with your favourite topping.
Cook for 18-20 minutes or until pastry is golden and cooked on the base.
- Firstly, always work with cold dough. Particularly if it’s a warm day, you can work with this dough shortly after removing from the freezer.
- Gently score the boarders to create a wonderfully puffed edge around the enticing fillings
- The tool you use and the way you cut the dough is important also. Using a long sharp knife to cut in one clean swift motion, rock the knife from side to side. Don’t pull the knife through the dough as you will disrupt the beautiful layers. Another great tool to use is a round pizza cutter.
- Laminated dough should be kept frozen, well covered, when you are not using it.