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[quote=Anonymous]Op here—thanks PP for the bureka idea! I hadn’t heard of those before but might make it into rotation for lunches.

Other PP—for the tomato carrot tart I looked at a few recipes but ultimately combined a carrot tart and tomato tart recipe to use up ingredients I had on hand. I quartered the carrots lengthwise and roasted them with olive oil and salt and pepper. While that was happening, I placed the thawed puff pastry on a parchment line baking sheet and lightly scored it around the edges so it would puff up around the filling when it baked. I spread veggie cream cheese on it (needed to use that up) and put sliced tomatoe on top of the cream cheese. Sprinkled a little kosher salt. When the carrots were done I put them on top of the tomatoes, brushed a whisked egg around the edges and baked at 400 for around 15-20 min. The carrots roasted for about 15 min before that.

For the blueberry Danish I brushed eggnog the whole thing (don’t do that, it made the cream cheese slippery and hard to spread.) I mixed 8 oz cream cheese with 1/4 c sugar and some homemade vanilla—around 1 t. Mixed it up, spread onto the puff pastry and then topped with blueberries I had hanging around needing to be used up. Popped it in the oven with the other tart and moved it to the top shelf when the other came out. It also baked for around 20 min at 400.

You could cut the puff pastry and make individual sized tarts but I just made big ones and cut them to size after baking. [/quote]

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