Puff pastry can be used to make many different savoury hors d’oeuvre or bite sized appetisers. The most famous of these being little-stuffed Vol-au-vent cases topped with a little lid or delicate Crolines, small lattice topped parcels. My recipe today is how to make the third, great little tartlet case that can also be made slightly larger and used as a savoury starter, light lunch or filled with whipped cream and fruit as a simple, elegant dessert.
A piece of greaseproof paper cut to the shape of the pan or casserole and placed on top of a sauce, soup or stew to prevent a skin forming during cooking, reduce evaporation and keep ingredients submerged in the cooking liquor.
A small onion with couple of studded cloves securing a bay leaf used to flavour milk for béchamel or bread sauce.