Galette puff pastry

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Kind of like an Apple Pie without all the work. This Puff Pastry Apple Galette is my take on the traditional French Tart. By using store bought puff pastry and a simple homemade apple filling, this comes together quickly. A wonderful fall dessert for any day of the week or even special occasions like Thanksgiving.

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End of Summer Tomato Tart on Puff Pastry - siegefoodphotoblog.com Tomato Mozzarella Tart, Puff Pastry Tomato Tart Recipe, Summer Puff Pastry Recipes, Summer Solstice Meals, Puff Pastry Side Dish, Tomatoe Tarts, Tomato Puff Pastry Tart, Puff Pastry Tomato Tart, September Food Ideas

We all mourn the end of summer, especially in the Midwest as we prepare for an 8 month winter! We found some of the most beautiful tomatoes this year at farmers markets and could not stand to see them go to waste! This tart is a wonderful way to use them up and serves as […]

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Puff Pastry Galette, Apple Puff Pastry, Apple Galette, Cast Iron Skillet Recipes, Pie Tart, Puff Pastry Recipes, Flaky Pastry, Go To The Gym, Ice Cream Toppings

I haven’t been baking much this year (read: your girl is on a major weight-loss/health/wellness/fitness journey and currently cannot go to the gym lol), but this is by far the best thing I’ve made in a long time. I first came across a puff pastry galette from Williams Sonoma on pinterest and knew I had […]

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Gruyère & Rosemary Puff Pastry Potato Galette Ooey Gooey Gruyère In Puff Pastry, Puff Pastry Galette Savory, Savory French Pastries, Potato Pastry Recipes, Potato Leek Puff Pastry, Puff Pastry Potato Tart, Fall Puff Pastry Appetizers, Puff Pastry Entrees, Gallette Recipe Puff Pastry

A sheet of puff pastry with shallots and Gruyère cheese topped with buttery slices of potato and fresh rosemary.Ingredients 3 medium potatoes, thinly sliced Puff pastry sheet200g Gruyère cheese3 shallots, diced 30g butter, melted1 tsp garlic powder1 tsp dried thyme 1 tbsp fresh rosemary, chopped Salt & cracked black pepper Method- Roll out the puff pastry and add the finely chopped shallots and Gruyère cheese into the centre, leaving a 3cm border of pastry to fold over later- Thinly slice…

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