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Slow living in spring - baking seasonal puff pastry tart, having picnic in the garden and spending lots of days in nature catching golden sunsets.
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This is the puff pastry base recipe I used (with vegan butter, but can be substituted for dairy butter):
• VEGAN Puff Pastry Doug...
Savoury option:
After preparing the base I rolled it out then divided into 2 squares.
On one square I placed 3 spoons of wild garlic pesto, but you can use basil pesto instead if you don't have wild garlic. Then added grated parmesan cheese. Mixed asparagus with 1 garlic clove and olive oil, placed on top of my pastry. Added sliced cherry tomatoes, brie, salt, pepper and more olive oil. Baked everything for 25 minutes at 180C/ 356F. Best enjoyed warm :)
Sweet option:
I simply placed my favourite hazelnut filled chocolate squares on top of the pastry and sliced strawberries on top. Sprinkled with brown sugar and baked for 25 minutes at 180C/ 356F. Also best enjoyed warm. :)
Both can be stored in the fridge for up to 3 days.
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Find me on Instagram:
dariashew
Filmed on: Fujifilm XH2S
Edited with: Premiere Pro CC
Music: Epidemic Sound
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#slowliving #softliving #cottagecore
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