On Sunday, Steff and I dressed up and went to this fabulous Cookbook Release Cocktail Party for the lovely sisters, Jenny Engel and Heather Goldberg that are the brainstorms behind Spork Foods! Steff has taken a few cooking classes from them and by the looks of the turn out for the party - they have many many fans. The party was in a GORGEOUS home in the Hollywood Hills overlooking all of Los Angeles and the fabulous canyons - views from their balconies were to die for! They served many dishes from their cookbook for everyone to try and this appetizer was one of my faves! Now, I have never been a big pear or fig fan - but this made me a convert - it was delicious! If you are in need of a fabulous appetizer for a holiday dinner or cocktail party definitely give this a recipe a try - you and your guests will be in for a big treat!
Roasted Garlic Aioli Ingredients:
6 cloves roasted garlic
Dash of neutral tasting high heat oil
1 cup vegan mayonnise
2 tsp. fresh lemon juice
1 tsp. agave nectar
1/4 tsp. sea salt, plus dash
1/4 tsp. finely ground black pepper, plus dash
2 D'Anjou pears, cut to 1/2 inch pieces
10-12 leaves fresh sage, finely chopped
5-6 dry Black Mission figs, sliced
2 tsp. fresh lemon juice
1-2 sheets frozen puff pastry, thawed
For the Filling: Place sliced pears, sage and figs in 3 separate bowls.
Coat pear slices in lemon juice to prevent browning, and set aside.
For the Roasted Garlic: Preheat oven to 350 degrees. Slice off base of bulb with a large chef's knife (just less than half an inch) Place bulb cut side down in an oiled heat proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes or until cloves are soft, set aside.
For the Aioli: Remove roasted garlic cloves from pan. Place on cutting board and smooth with flat side of chef's knife creating a paste. Transfer to a large bowl and add mayonnaise, lemon juice, agave, sea salt and black pepper. Whisk until uniform.
Cut thawed puff pastry into 2 or 3 inch squares. On each square, place about 1 tsp. garlic aioli,a pinch of sage and 1 piece each of fig and pear, reserving about 2 tsp.aioli for serving. Bring up the corners to center of square. Carefully squeeze to seal puff pastry. Repeat for all squares. Line a baking sheet with parchment paper or a silicone baking mat or use cooking spray.
Place each tart on the baking sheet about 1/2 inch apart and bake for about 18-20 minutes, or until tarts are lightly browned. To serve, top each tart with about 1/2 tsp aioli. Garnish with fresh chopped sage for presentation.
You will LOVE this! Enjoy!