did your parents ever bring you home some delicious cheese and fruit danish as a kid? you know, the one drizzled with frosting, so perfectly flakey and delicious. well i have been dying for one. but this little 26 week pregnant bod feels TERRIBLE when i eat too much sugar.

so as a fill in, i whipped up this more adult version with creamy ricotta cheese, honey instead of sugar a fruit filling that will please both children and adults. these little bites go down way to easy and could easily be served as a breakfast treat, a passed appetizer or a tasty dessert.

mixed berry & rhubarb + ricotta tartlets

serves: 12 tartlets

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 sheet of puff pastry dough (store bought works great or you could use THIS quick and easy one that i like to use). 1 tbs ricotta cheese (you can find my recipe HERE). 10 strawberries, diced. 10 blackberries, halved. 1 stick rhubarb, diced. .25 cup honey. 2 tbs orange juice + the zest of one orange. 1 tsp fresh tarragon, finely chopped. couple pinches of kosher salt. flour for dusting. rolling pin. muffin tin. 1 tbs veggie oil or baking spray. optional: 12 edible flowers or 12 berry slice for garnish.

start by preheating the oven to 400 degrees f. in a small saucepan, combine your berries, rhubarb, honey, orange zest and juice, tarragon and the pinch of salt. stir well to combine and place it over a medium heat. once the liquid starts to boil, reduce the flame to medium low and allow the fruit to simmer till it makes a nice sauce. about 15-20 minutes, stirring every few minutes so the bottom doesn’t stick and burn.

while your berries are cooking, lightly dust a work surface with the flour and roll out your sheet of puff pastry to a large rectangle.

slice the rectangle into 12 pieces. give each piece an additional roll so they are as square as you can get them and about 1/8th and inch thick. prick each all over with a fork pretty liberally.

spray or oil your muffin tin. fill each muffin hole with a puff pastry square.

bake the tartlets for 12-15 minutes till they are lightly golden brown and puffed up. use the back of a spoon to push any really puffy centers back down into the tin.

fill each tin with 1 tbs of ricotta cheese. by now, your berries should be thick and all the liquid reduced. spoon about 1 tbs of berries into each tartlet. bake again for an additional 5-7 minutes till puff pastry is really golden and crisp on all the edges. allow the tarts to cool slightly.

top with berry or flower garnish.

serve warm or at room temperature.

xo, a

mixed berry & rhubarb + ricotta tartlets

serves: 12 tartlets

prep time: 10 minutes

cook time: 30 minutes

total time: 40 minutes

ingredients: 1 sheet of puff pastry dough (store bought works great or you could use THIS quick and easy one that i like to use). 1 tbs ricotta cheese (you can find my recipe HERE). 10 strawberries, diced. 10 blackberries, halved. 1 stick rhubarb, diced. .25 cup honey. 2 tbs orange juice + the zest of one orange. 1 tsp fresh tarragon, finely chopped. couple pinches of kosher salt. flour for dusting. rolling pin. muffin tin. 1 tbs veggie oil or baking spray. optional: 12 edible flowers or 12 berry slice for garnish.

start by preheating the oven to 400 degrees f. in a small saucepan, combine your berries, rhubarb, honey, orange zest and juice, tarragon and the pinch of salt. stir well to combine and place it over a medium heat. once the liquid starts to boil, reduce the flame to medium low and allow the fruit to simmer till it makes a nice sauce. about 15-20 minutes, stirring every few minutes so the bottom doesn’t stick and burn. while your berries are cooking, lightly dust a work surface with the flour and roll out your sheet of puff pastry to a large rectangle. slice the rectangle into 12 pieces. give each piece an additional roll so they are as square as you can get them and about 1/8th and inch thick. prick each all over with a fork pretty liberally. spray or oil your muffin tin. fill each muffin hole with a puff pastry square. bake the tartlets for 12-15 minutes till they are lightly golden brown and puffed up. use the back of a spoon to push any really puffy centers back down into the tin. fill each tin with 1 tbs of ricotta cheese. by now, your berries should be thick and all the liquid reduced. spoon about 1 tbs of berries into each tartlet. bake again for an additional 5-7 minutes till puff pastry is really golden and crisp on all the edges. allow the tarts to cool slightly. top with berry or flower garnish and serve warm or at room temperature.

we are finally seeing hints of spring headed our way and i have been using the warmer weather as an opportunity to get back into the garden. thanks to all the rain we have been having in orange county, greens are popping up all over the garden with out a whole lot of effort. and the wood sorrel (clover, sour grass) is EVERYWHERE. now, most would call them “weeds” and toss them. but “weeds” are really just anything in your garden you don’t want. and what i really don’t want is waste. so why not cook them up?

wood sorrel’s are tart and bright in flavor and are a great addition to salad or sandwich greens. not to mention, they are beautiful. now, if you don’t have clover’s in your garden, you could easily sub your favorite green (arugula, spinach, kale, etc.) but if you can get your hands on them, you won’t be disappointed.

leek & wood sorrel tart

serves: 8 (makes 2 medium sized tarts, half the filling recipe if you only plan to use 1 sheet at a time)

prep time: 20 minutes

bake time: 40 minutes

total time: 1 hour

ingredients: 1 pack frozen puff pastry dough (they come with 2 sheets, and they need to be thawed in advance, so prepare ahead of time to make this recipe). 1 large leek, white & light green parts sliced an eighth of an inch thick. 1 large shallot sliced an eighth of an inch thick. 1 tbs olive oil. 2 eggs. .5 cup grated white cheddar cheese. .25 cup heavy cream. .25 cup chopped wood sorrel or your favorite green, plus a 6 whole wood sorrel for the top of your tart. 1 tsp kosher salt. .25 tsp freshly ground pepper. baking sheet. parchment paper. edible flowers if you have/can get some.

start by preheating your oven to 400 degrees f. then, prep your puff pasty. now, you can make whatever tart shape you feel like here. the sheets come folded in a rectangle, so the easiest is to keep it folded and roll the dough out to about an eighth of an inch thick. whatever shape you choose, just make sure you roll the dough thin enough so it will cook completely with out over cooking your eggs. once you have rolled your dough out, start to roll the edges of your dough over to create “sides” to your tart.. use your thumb and index finger of one hand and the index finger of the other to pinch the edges of the dough creating ridges and a barrier to keep your filling in. poke the bottom of your tart with a fork so it won’t puff up when baking and then pop the tart in the freezer to harden up for 10 minutes. repeat with the second sheet, or save it for something else down the road if you are feeding a small group. while your tart shell hardens, line a baking sheet with parchment paper. toss the leeks and shallots with half the salt and pepper and the olive oil. lay the leeks and shallots out on the baking sheet and roast for 10-15 minutes until they are starting to brown. once your tart shell has hardened, par bake it for 10 minutes in the oven with out the filling.

while it bakes, whisk together the eggs, cheese, cream and the remaining salt and pepper.

stir in the chopped wood sorrel.

once your tart shell (or shells) is lightly baked, use half the shallots and leeks to cover the bottom of the tart. then, fill the tart about half way with egg filling. top with a couple of whole sorrels and some edible flowers. repeat for the second tart if necessary.

bake for 15-20 minutes until the egg filling is set and the puff pastry is golden on the edges and cooked through. slice and serve hot.

xo, a

leek & wood sorrel tart

serves: 8 (makes 2 medium sized tarts, half the filling recipe if you only plan to use 1 sheet at a time)

prep time: 20 minutes

bake time: 40 minutes

total time: 1 hour

ingredients: 1 pack frozen puff pastry dough (they come with 2 sheets, and they need to be thawed in advance, so prepare ahead of time to make this recipe). 1 large leek, white & light green parts sliced an eighth of an inch thick. 1 large shallot sliced an eighth of an inch thick. 1 tbs olive oil. 2 eggs. .5 cup grated white cheddar cheese. .25 cup heavy cream. .25 cup chopped wood sorrel or your favorite green, plus a 6 whole wood sorrel for the top of your tart. 1 tsp kosher salt. .25 tsp freshly ground pepper. baking sheet. parchment paper. edible flowers if you have/can get some.

start by preheating your oven to 400 degrees f. then, prep your puff pasty. now, you can make whatever tart shape you feel like here. the sheets come folded in a rectangle, so the easiest is to keep it folded and roll the dough out to about an eighth of an inch thick. whatever shape you choose, just make sure you roll the dough thin enough so it will cook completely with out over cooking your eggs. once you have rolled your dough out, start to roll the edges of your dough over to create “sides” to your tart.. use your thumb and index finger of one hand and the index finger of the other to pinch the edges of the dough creating ridges and a barrier to keep your filling in. poke the bottom of your tart with a fork so it won’t puff up when baking and then pop the tart in the freezer to harden up for 10 minutes. repeat with the second sheet, or save it for something else down the road if you are feeding a small group. while your tart shell hardens, line a baking sheet with parchment paper. toss the leeks and shallots with half the salt and pepper and the olive oil. lay the leeks and shallots out on the baking sheet and roast for 10-15 minutes until they are starting to brown. once your tart shell has hardened, par bake it for 10 minutes in the oven with out the filling. while it bakes, whisk together the eggs, cheese, cream and the remaining salt and pepper. stir in the chopped wood sorrel. once your tart shell (or shells) is lightly baked, use half the shallots and leeks to cover the bottom of the tart. then, fill the tart about half way with egg filling. top with a couple of whole sorrels and some edible flowers. repeat for the second tart if necessary. bake for 15-20 minutes until the egg filling is set and the puff pastry is golden on the edges and cooked through. slice and serve hot.