Herb Pastry Recipes

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
• Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
• Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

Steps:

• Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

Steps:

• Place all ingredients in the bowl of a food processor; process until smooth, scraping down the sides and adding more oil as necessary.

Steps:

• Sift flour w/ salt & cayenne pepper. Rub in butter & lard until mixture resembles breadcrumbs. Stir in herbs & mix well. Add cold water and mix to a firm dough,first with knife, then with hand. Add more water, if necessary. Wrap and chill for 30 mins. before using.

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store in an airtight container, up to 3 days.