These tartlets were inspired by one of my favorite pairs of earrings. They’re just dangly earrings with peacock feathers hanging off of them. If it’s not too bold to say, I think that I was fairly ahead of the curve in regard to the peacock feather earring trend. I could be wrong, but that’s what I’m going to go with. I love all of the colors in peacock feathers and how beautifully they all blend together. Naturally, I felt compelled to translate this into something delightful and edible.
I gave a fair bit of thought as to the base of these wee treats. Puff pastry? Flatbread? Croissant dough? As of late, I’ve taken a shine to making croissant dough and using it in lieu of puff pastry. Well, that, and I’ve thus far been unable to locate puff pastry in the freezer aisle even though I’m confident that it’s there, and I refuse to ask for help finding it in the grocery store seeing as I worked for a couple years at the one I most often frequent so I should really know where it is. Perfectly reasonable, no? Moving on, it turns out that some thinly rolled croissant dough made an OK base for these, but in the end, flatbread kept it together a bit better. Better luck next time, croissant dough.
Next, I formulated the toppings. Most important (to me, at least) was that they have all of the colors of a peacock feather: brown, green, and blue. For the brown, I used Satay Peanut Sauce from Trader Joe’s. It’s got a nice peanut-y flavor and just enough spice to stand out amongst the other flavors. The peanut sauce is topped with something leafy and green. I envisioned this with arugula, but I’ve had the darnedest time finding it. That said, spinach worked fine. Fennel could be fun, too. To top it all off, some homemade blueberry compote adds a delightful sweetness to the mix and completes our color trifecta. Ta da! Done! If nothing else, they’ll be fun to look at. Please consider wearing some peacock feather earrings while you serve these, just to see if anyone makes the connection.
Flatbread adapted from This Food Thing
Blueberry compote adapted from Epicurious
Makes about 30 flatbread triangles
3 cups all-purpose flour
1 cup cold water
3 Tbs. cold butter, cut into 1/2″ cubes
1 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup spicy peanut sauce
2 cups spinach (or arugula or fennel)
1 recipe blueberry compote
Blueberry Compote Ingredients:
1 12oz bag frozen blueberries
1/3 cup water
1/3 cup granulated sugar
1 large mixing bowl
1 cookie sheet or pizza stone
1 cooling rack
1 pastry cutter
1 rolling pin
1 knife or pizza cutter
1 medium saucepan
To Make the Flatbread:
In the large mixing bowl, combine 1 cup of the flour and the cold butter. Use the pastry cutter to cut the butter into the flour. Continue to do so until the butter has been reduced to pea-sized pieces. Then, add the remainder of the dry ingredients (flour, salt, baking powder, baking soda), and stir until well-combined. Make a well in the center of the dry ingredients. Pour the cold water into the center of the well. Use a spatula to fold the dry ingredients into the water. Once the majority of the dry ingredients have been incorporated into the water, use your hands to knead the dough until all of the dry ingredients have been incorporated into the dough. Wrap the dough in plastic wrap, and allow it to chill in the refrigerator for at least 30 minutes.
Place the cookie sheet or pizza dough in the oven, and preheat the oven to 425F, allowing the sheet to heat up as well. Remove the dough from the fridge and unwrap it. On a gently floured surface, roll out the dough. You may need to split the ball of dough and do this in in two phases. Roll the dough out until it is very thin, about 1/8″-1/4″. Use a fork to gently poke holes throughout the dough. Use a knife or pizza cutter to cut the dough into triangles. Quickly remove the cookie sheet or pizza stone from the oven the place the triangles onto it. Bake the triangles for 10-12 minutes, or until the tops are a pleasant golden brown. Remove from oven, and allow to cool on cooling rack for at least five minutes before adding toppings.
To Make the Blueberry Compote:
Heat a medium saucepan over medium heat. Add the water, sugar, and 1 1/2 cups of the frozen blueberries. Stir continuously, and allow the mixture to heat until the berries begin to burst (about 10 minutes). Then, add the remainder of the frozen blueberries. Continue to stir the mixture as it begins to bubble and steam. Continue this until the mixture has thickened (about 10-15 minutes). Once the mixture has reached the desired consistency, transfer to a heat-resistant bowl and allow to cool in the refrigerator until ready to use.
To Assemble the Flatbread:
On each flatbread triangle, spread about a teaspoon of the peanut sauce. Top it with about a tablespoon of torn spinach (or another desirable leafy green). Top the spinach with a teaspoon or two of the blueberry compote. Serve at slightly warmed or at room temperature. Assembled flatbread will keep in the refrigerator for about 3 days. Enjoy!