Yes: Puff pastry turns kale, tomatoes, even salad into buttery, flaky treats.
 | | Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. |
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All Croissants, All the Time |
If you got lost in the laminated layers of Julia Moskin's reporting on the new generation of croissants and felt an overwhelming urge to croissant-ify everything, we're here to help. These shattery, flaky pastries are notoriously tricky to tackle at home — though, if you'd like to do so, Claire Saffitz has this helpful video — so we let puff pastry do the heavy lifting. Use that freezer staple to make a satisfying slab of almond pastry with Sohla El-Waylly's recipe for giant croissants (above). In an accompanying video, she also guides you through chocolate-hazelnut and ham-and-cheese versions. Top kale or collards with a crispy, croissant-y crust in Ali Slagle's creamed greens potpie, or wrap pastry around your favorite soft rind cheese for Tejal Rao's baked Camembert salad. (Side note: How great are those three words together?) And follow Melissa Clark's lead by roasting cherry tomatoes into sweet little jewels in this caramelized tomato tarte Tatin, a New York Times Cooking reader favorite. Cut this giant savory croissant into wedges to share at your next gathering, or keep it for yourself to enjoy with an afternoon coffee or glass of wine. |
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