Yesterday was Therapy Day.
Therapy Day usually includes a full eight hours of sleep, a cup of coffee on the porch, sometimes a homemade breakfast. (Mine did.) It can include lounging on a pool float and getting slightly crispy with some friends. (Mine did.) It may include evening drinks with the girls or with the guys or with the neighbors. (Mine did.)
And Therapy Day, for me, always includes baking.
I’m not saying the day was perfect… I did have to hunt for my outdoor cat and get her to the vet (quite a project). I may have cried over spilt milk once or twice (…or twenty times). I did suffer through the thick heat of a 95-degree run (although, I felt pretty good afterward). And I did not have a very good hair day.
But there was the BAKING! And so none of those other things mattered quite as much once I was in the zone.
I made, for the second time, some flourless, butterless chocolate chip cookies. If I’ve made them TWICE, you know they are good. I wasn’t going to blog about them, but… I feel like the world, or at least my little corner of the blog world, should know about them. But that’s for another day.
I’m still on summer peaches!
Here’s a story: I decided to make Peach Hand Pies using puff pastry. Here is how they turned out:
This is what we call a Food Fail in the Food Blogging World. I’m not ashamed. I have Food Fails every once in a while (read: once a week).
When the hand pies failed, I reached for a block of brie and began to eat my feelings. And I brainstormed. There was no way I wanted to attempt hand pies again. I’m not very good with pastry to begin with. If my pies were so far off the first time, there’s no way I’m going to make them camera-ready on the second try. But I did still had one sheet of puff pastry left. I needed a foolproof, non-fancy way to use it.
Ya know what? Sometimes the best ideas are right in front of your nose. Literally.
Puff pastry + brie + peaches. And rosemary for good measure. Flavors that work so well together, it’s killing me.
And made into a flat pie (i.e. a tartlet? a pastry square?). FOOLPROOF!
And here I go. Winning in the kitchen with puff pastry. There’s a first for everything!
Peach, Rosemary, & Brie Tartlets
- 1 sheet puff pastry thawed according to package directions
- 4 ounces brie rind removed
- 2 large peaches sliced 1/4-inch thick
- 1/4 cup rosemary sprigs
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Lay puff pastry flat on prepared baking sheet and cut into 9 rectangles. Using your fingers, fold the puff pastry up slightly along the edges to make a rim.
Thinly slice the brie and lay slices evenly across puff pastry rectangles. Top with sliced peaches and a sprig of rosemary.
Bake about 20 minutes until pastry corners are puffed and golden brown. Let cool about 10 minutes and serve.