|By Claudia (Claudia) on Friday, December 10, 1999 - 09:35 am: Edit|
I have a recipe from the 50's called Olive Tarts. It uses a cheddar cheese pastry similar to a pie crust (Cheese, butter, flour, salt, & cayenne) that is wrapped around a stuffed olive and baked. I want to make something more elegant, flakier - little tarts with the olives on top. Should I use my blitz puff pastry recipe and add cheddar to it? If I do, when should I add the cheese? And, although I usually serve these hot, I am also looking for suggestions for similar pastries that are good room temp. Thanks.