Mother's Day Pinwheels

Breakfast was big on Mother's Day, but dinner was about using the leftovers. I had leftover beef stew, and one (1) sheet of puff pastry from the ham and pea tart. I also had tons of fresh herbs because that afternoon we'd gone to Claire's Nursery & Garden Center in Patterson, NY, which is a Mother's Day ritual. They don't have a website so I can't link, but truly they are the greatest nursery on the planet. If you're in the area, I highly recommend stopping by.

Anyway, with a fistful of parsley, thyme, basil and oregano I decided to use the puff pastry to make some parmesan-herb pinwheels to go along with the stew and orzo.

Parmesan-Herb Pinwheels

  • Fistful of any kind of fresh herbs, chopped fine
  • 2-3 tablespoons grated Parmesan cheese
  • 1 sheet puff pastry, thawed
  • 1 egg or egg white

Preheat oven to 425. Spray a baking sheet with Pam.

On a lightly floured surface, roll out the puff pastry. Brush with beaten egg or egg white.

Sprinkle with herbs and parmesan.

Starting at one end, roll up pastry like a jelly roll. Press the seam down.

With a sharp knife, cut 1/2" slices and place on baking sheet.

Bake 10-11 minutes until golden brown. Immediately reserve 3 or 4 for yourself because you are the Mommy and you must get yours.

Serve.  Stand back.  Be adored.

Instead of pinwheels, you can put the herbs and cheese on 1/2 the puff pastry rectangle, then fold the plain half over and roll it out a little again. Trim the ends to make a neat rectangle, then cut into 1/2" strips. Twist each strip to make a cheese straw. Bake 10-11 minutes. A little more labor intensive but very attractive served at a cocktail party.

Asparagus Ricotta Tart (With Variation)

I've long wanted to try this Asparagus Ricotta Tart that I saw on Stacey Snacks. Look how pretty:

I've held off for two reasons. First, I had a feeling 50% of the household wouldn't dig it. Second, despite being the season for asparagus, I have to say what I've seen in the stores looks pretty awful. Maybe it's not yet quite the season?

But that box of frozen puff pastry in the freezer is calling me. I think it's the concept of the tart that I find so appealing, more than the ingredients. Can I make this more kid friendly, or at least appeal to 75% of the household? Forget Redman, he can have a scrambled egg. Let's see...

Ricotta Tart with Ham and Peas

  • 1 sheet frozen puff pastry, thawed
  • 1 egg
  • 1 cup ricotta cheese
  • 1/4 cup cubed prosciutto or ham
  • 1/2 bag frozen peas, thawed and drained
  • zest of a whole lemon
  • salt and pepper

Roll out puff pastry in a tart pan, or lay free-form on a baking sheet. You can use whole, or cut into individual "tartlets."

Mix ricotta cheese, egg, zest, salt and pepper. Spread in the center of puff pastry. Sprinkle with ham and peas (if you are making an asparagus tart, use pre-blanched spears).

Let cool 5 minutes then slice with a pizza cutter. This wasn't as pretty as Stacey's, but it was a total hit. We killed it to the crumbs. "We" meaning 75% of us: Redman took no notice of it but Panda had three pieces. Definitely making this for a party, and with the asparagus.