Sometimes the process of pantry purging feels a bit like having a starring role on my personal version of Chopped.
It’s too bad no one is around to give me $10,000 for my efforts.
Here’s the most recent challenge:
- From the freezer – one sheet of puff pastry and sliced strawberries
- From the pantry – recently reduced raspberry balsamic vinegar
And with that, dear readers, I decided to make a Strawberry Balsamic Tart.
Line a baking sheet with parchment paper. Unfold thawed puff pastry sheet. Fold up edges.
Whisk together two teaspoons of balsamic vinegar with two tablespoons of honey (bonus points if you use the best, Desert Creek Honey).
Place strawberries on pastry sheet, distributing evenly. Drizzle honey-vinegar marinade lightly over berries.
Bake at 375F for 25 minutes or until pastry is lightly browned. Serve warm.