On the Line: Anne Eng of Panfiniti, Part Three
|Photo by Mary Pastrana|
We don't give many guidelines when our subjects select a recipe to share. As long as it is scaled down for home kitchens, we trust their judgement. Anne Eng of Panfiniti chose to branch off from her truck's namesake grilled entrées and go for something panini-free. Her thoughtful responses can be found in parts one and two, but we're too busy having fun with pastry circles.
Sun-Dried Tomato and Mushroom Tart
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
3 tablespoons olive oil
1 large onion, thinly sliced
3 large garlic cloves, chopped
Salt and pepper
1/2 pound mushrooms, sliced
1/4 cup prepared basil pesto
1/2 cup slivered sun-dried tomatoes (drained from oil)
4 tablespoons feta cheese
Unfold a sheet of puff pastry. Roll lightly so you can cut 2- to 6-inch circles from each sheet. You will have a total of 4 circles. Place the circles on 2 baking sheets and keep refrigerated until ready to use.
Heat the olive oil in a large skillet and sauté the sliced onions and garlic over medium heat for 15 to 20 minutes. Add salt and pepper to taste.
In another skillet, sauté mushrooms for about 8 minutes. Season to taste.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with a fork to prevent it from puffing during baking.
Spread circle inside score lines with the prepared pesto, top with the onion-and-garlic mixture, then the mushroom and sun-dried tomatoes. Sprinkle 1 tablespoon of feta over each tart. Make sure no topping goes on the outer rim circle or the tart will not puff properly.
Bake in a preheated 425-degree oven for about 20 minutes, until golden brown. Enjoy!
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