Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan.
Combine eggs, creme fraiche, parsley, chives, salt, and pepper in a bowl and mix until well combined.
Line the greased tart pan with puff pastry. Spread smoked salmon over the bottom, followed by Gruyere cheese. Pour egg mixture on top.
Bake in the preheated oven until eggs have set and puff pastry has risen and browned, about 45 minutes.
br>Cut puff pastry to cover each mug. Cover mug with puff pastry and press
an of soup and season with salt and pepper or any
Preheat oven to 400\u00b0F. Grease and line 6 - 3 inch tart pans with puff pastry.
Cream butter and sugar until light and fluffy. Add egg and beat well. Fold in ground almonds and ginger. Distribute 2 tbsp between each tart shell. Arrange pear slices over top. Bake for 30 mins, or until filling is set and golden.
Serve warm with heavy cream.
nch ovenproof frying pan. Sprinkle with spices. Arrange pears, cut-side
ightly floured surface, roll each puff pastry sheet into a 12 inch
aking sheet with parchment paper.
Roll out 1 puff pastry sheet and
Make sure to cover with another paper towel so chicken
he excess water; then combine with other veggies).
Cover pan
pringform pan with parchment paper.
Roll out puff pastry on a
FILET OF BEEF WITH PUFF PASTRY:
In a large skillet,
Thaw the puff pastry for about 40 minutes, once
200 degrees C).
Roll puff pastry sheets out a flat work
Line 9x13 inch casserole with puff pastry, stretching pastry half way up sides
br>Thaw 1 sheet of puff pastry, about 30-40 minutes.
3 to 5 minutes; season with salt and mix well. Transfer
br>Cut 4 pieces of puff pastry so that each is just
small oven-proof bowls with cooking spray.
In a
ot.
Cut rounds of puff pastry about 1/2-inch larger
heets with parchment paper.
Roll out a sheet of puff pastry on