Piquant Cheese Flan Recipe
I am sharing this recipe of Piquant Cheese Flan which is near and dear to my heart. Stock up on more and more Cheese as you will want to make this Piquant Cheese Flan time and again. Will you be able to suggest a recipe on par with this Piquant Cheese Flan recipe? I doubt.
Ingredients
3/4 (17-1/4-oz., 489-g) pkg. frozen puff pastry, thawed
Filling & Topping:
2/3 cup (150 g) finely chopped ham
1 lb. (450 g) cream cheese
1 tablespoon tomato paste
1 tablespoon paprika
Pinch each of salt, white pepper and sugar
Few drops of Worcestershire sauce
1 small clove garlic, crushed
4 tablespoons chopped fresh mixed herbs
12 small hot red peppers, if desired
12 capers
Directions
Divide puff pastry dough in half.
On a floured surface, roll out each half to an 8-inch (20-cm) round.
Sprinkle baking sheets with cold water; place dough rounds on dampened baking sheets.
Pierce dough lightly with a fork.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake dough rounds 10 to 15 minutes or u;ntil puffed and golden.
Cool on a rack.
To make filling and topping, mix ham, half the cream cheese, tomato paste and paprika in a medium bowl.
Season with salt, pepper, sugar and Worcestershire sauce.
Combine garlic, just over half the remaining cream cheese, herbs and a little salt and pepper in a small bowl.
Cover 1 prebaked pastry round with tomato, ham and cream cheese mixture.
Place second pastry round on top; spread with herb and cream cheese mixture.
Using the blade of a knife, mark into 12 portions.
In a small bowl, beat remaining cream cheese.
Put into a pastry bag fitted with a fluted nozzle.
Pipe a rosette of cream cheese onto each portion; top with hot red peppers and capers.
On a floured surface, roll out each half to an 8-inch (20-cm) round.
Sprinkle baking sheets with cold water; place dough rounds on dampened baking sheets.
Pierce dough lightly with a fork.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake dough rounds 10 to 15 minutes or u;ntil puffed and golden.
Cool on a rack.
To make filling and topping, mix ham, half the cream cheese, tomato paste and paprika in a medium bowl.
Season with salt, pepper, sugar and Worcestershire sauce.
Combine garlic, just over half the remaining cream cheese, herbs and a little salt and pepper in a small bowl.
Cover 1 prebaked pastry round with tomato, ham and cream cheese mixture.
Place second pastry round on top; spread with herb and cream cheese mixture.
Using the blade of a knife, mark into 12 portions.
In a small bowl, beat remaining cream cheese.
Put into a pastry bag fitted with a fluted nozzle.
Pipe a rosette of cream cheese onto each portion; top with hot red peppers and capers.
