Tara of Tara's Multicultural Table wanted to organize a surprise baby shower for Lauren of Sew You Think You Can Cook. What fun!
To be honest, I'm not a huge fan of baby showers. It's not that I don't think it's a milestone worth honoring - it is! - I just despise playing those baby shower games. In fact, when one of my best friends hosted my baby shower, I said 'no games!' Or maybe that was for my bridal shower. I don't remember.
In any case, I agreed to participate for Lauren because it didn't involve any games and it did involve creating a recipe. Congratulations, Lauren!
I decided to share a recipe that can be either an appetizer or a dessert, depending on your palate. And it's fairly hands off since you're using a pre-made puff pastry. One of these days I'll make my own puff pastry; today is not that day. But I will share the flowers that my boys picked for me this afternoon!
- 2 quince
- puff pastry
- 8 ounces chevre
- 1 egg
- 1/2 C raw honey + 1 T
- 1 T organic raw sugar
Do this the day ahead of when you need to make the crostata. Preheat oven to 400 degrees F. Wash and dry the quince. Place the quince in a baking dish and cover with foil. Roast for 60 to 90 minutes, until the quince is soft. It depends on the size; mine too about 75 minutes. Let cool and set aside.
Preheat oven to 400 degrees F. Lay your puff pastry on a baking stone.
In a medium mixing bowl, whip together the chevre, egg, and 1/2 C honey. Spoon that into the middle of your puff pastry.
Core the quince and slice into thin wedges. Arrange the quince slices in an overlapping pattern. Then bring up the edges of the puff pastry over the cheese mixture and the quince.
Drizzle 1 T of honey over the top and sprinkle with 1 T of raw sugar. Bake for 20 minutes. The puff pastry will be browned and the chevre custard will be set. Let cool for 10 to 15 minutes before slicing.