I love a trek to St. Mark’s Summit on a misty fall day.
Being surrounded by nature’s beauty makes my soul sing.
And, after a chilly excursion to the mountaintop, this dish helps to warm your soul and fill your belly:
Savoury Puff Pastry
- 2 ⅓ cups flour
- 14 tablespoons butter, frozen
- Pinch salt
- 8-10 tablespoons chilled water
- 1 tablespoon lemon juice
Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
In a jug mix together water and lemon juice and set aside.
In a large bowl mix together flour and salt. Everything should be cold so feel free to put the bowl of flour in the fridge to chill.
Grate the frozen butter directly into the flour mix. Stir the frozen butter into the flour with a knife in with a knife.
Add the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough.
Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
Form your puff pastry into little boats. In the centre, add sliced cherry tomatoes and a layer of bocconcini and top with a fresh basil leaf.
Bake at 350 degrees for half an hour. Serve. Warm your heart.