In case you are as late to the cooking geniusness which is Pepperidge Farm frozen puff pastry sheets as I have been, let's fix that right now. The P-farm puff pastry as well as the Dufour brand (more upscale, made in smaller batches, better ingredients, more expensive which are available in some supermarkets, and IMHO not that much better than the P-farm) is the most exciting thing to happen to my kitchen since forever. I really like the P-farm stuff as it's not made with butter and I cook for people who can't handle dairy. The pastry comes out perfect; flaky, rich, moist and when you brush it with an egg wash it bakes into a rich, Victorian beouf en croute color. I'm going to be posting some of my favorite recipes that you can use the P-farm puff with in the next few weeks. I made this tart to go with brunch for a friend's birthday last weekend. You can make it to serve as an hors d'oeuvre with (red or white) wine, as the centerpiece of a light lunch with an arugula salad, or a side dish with dinner. It's sooo good and easy to make. The other thing to think about is substituting regular soft goat cheese if you don't like roquefort.
onion and blue cheese tart
1 sheet of Pepperidge Farm Frozen Pastry [they come two to a box], thawed about 30 mins
2 Tbs olive or canola oil
4 yellow onions, sliced
1 teaspoon grated lemon rind
6 1/2 oz crumbly blue cheese (roquefort is very good in this recipe)
3 oz small, oil-cured, pitted black olives
2 Tbs fresh thyme, leaves pulled off stalks
fresh ground black pepper
pre-heat oven to 400. Roll out the pastry on a lightly floured surface until it is a rough rectangle shape and about 1/8 of an inch thick. [when you take it out of the box it is 1/4 inch thick to give you an idea] Line a cookie sheet with parchment paper and put the pastry on it.
cook the oil, onions, and lemon rind in a frying pan over a medium heat. you want the onions soft and golden brown. turn of the heat and let them cool slightly.
Sprinkle the cheese evenly over the pastry, leaving a 1 inch or less border. Top with the cooked onions, olives, thyme leaves and pepper. fold over the corners to make a neat looking border. Bake 23-30 minutes until the pastry is puffed and golden. Serve warm....