Directions
I don't participate often enough in the Improv Cooking Challenge, but had to do it this month.This month it's all about Tomatoes and Balsamic Vinegar. Let me tell you a little about the Improv Cooking Challenge. It's hosted by Nichole of Cookaholic WifeShe likes to throw out a challenge for anyone who cares to participate. Nichole will suggest two ingredients for us to use, and make something delicious from. She calls it the Improv Cooking Challenge. I call it fun. I've participated in it a few times, and have had a blast. I've made a Candied Carrot Coffee Cake, which was pretty darn tasty. I made a taste from my home town, Almond Chicken, I've used Lavender and Lemon in these Lavender and Lemon Scones. I've been a long time fan of Chopped on the Food Network and this is just my little way of playing along. There are more, just click on the Improv Cooking Challenge in the cloud to the right. I happened to run into some incredible tiny heirloom type tomatoes at Trader Joes, and well, gee, magic happened. At least my mouth said it did. I do love my puff pastry, and combining tomatoes and balsamic together is magic. At least in my book. I had a little bit of a Fig and Strawberry Balsamic glaze left and it was the perfect foil for the Tomatoes and Puff Pastry. I also had fun with the Puff Pastry trying out something I'd seen on Instagram. I made some little boats for the tomatoes, and they were fun to make. Here are the photo's I took of the process, and guess what, they were actually fairly easy. And it makes the tarts look really special, like you took hours and hours to make them. 😜 Start with a sheet of puff pastry, that has been thawed in the fridge. Cut each third of the pastry (you know where it folds) into two pieces. Then cut two slices into each side of the pastry like the picture below. After you cut it. Pick up one side, like so.
Then fold it over, tacking it down with a little water to make it stick.Then take the other side, and pull it through. This makes a nice little boat. As you can see, I had a couple of eager little tomatoes in there. They had their turn to shine, a little later on. And after you've got it done, fill with some sliced cherry tomatoes or whole ones, if you like. But I wanted the sliced ones which I then adorned with some chopped chives from my garden. You can use any kind of fresh herb you like. I like chives. Recognize the tomatoes that were so eager to be a part of the dish? No?, well, they're in there, or in one of them. I added a little of my Fig and Strawberry Balsamic Glaze to them before they went into the oven to bake at 425 degrees for 25 minutes. I also employed a trick my mother taught me. After they were baked, I turned off the oven and placed the pan of tarts back in. This 'dries' them out, and in effect bakes them a little longer so that when you bite into the tart, it flakes apart. After they baked I added a little scootch more glaze and then proceeded to demolish eat a couple. If I bake it, I'll eat it. It was lunch... and a snack...
Improv Cooking Challenge:April 2021
Tomatoes & Balsamic Stuffed Caprese Chicken by Making Miracles
Tomato and Balsamic Pasta by Sneha’s Recipe
Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking
Balsamic Braised Chicken Breasts by A Day in the Life on the Farm
Homemade Whole Wheat Sun-dried Tomato Pasta and a Salad by Magical Ingredients
Asparagus Bacon Caprese Salad By Cookaholic Wife
