Quick side note for all you living in Austin right now: the new recycling program has begun! Woo hoo! There is no longer a need to sort your recyclables, you can recycle plastics #1-7 (it used to be only #1-2), AND you can recycle cereal boxes! Finally, Austin is stepping up to the plate on their push for Zero Waste. Oh, and while we’re off subject, I ran last night and Wednesday night. It really seems like it’s getting harder and not easier. . . granted I’m pushing myself to run just a bit further each time. I have been keeping up with running 3 times a week since I started running. . . that’s a pretty impressive record for me. Usually I quit the second week in!
Anyways, back to the subject of the post. This was the fate that the homemade ricotta came to on Tuesday night. A delicious fate if I do say so myself. I have to say, I LOVE puff pastry – it makes everything so fancy with so little work. I really liked the way this recipe created the puffed edges – it was simpler and more effective than other methods I’ve tried. Once you’ve rolled out the dough and placed it on the cookie sheet, you just use a knife to draw in the border you want (cut halfway through the dough) and then just fill the tart to the border! I know I’ll be making a tart like this again, but the filling possibilities are endless. 🙂