Tuesday, November 1, 2011

Pop Tarts

You never know where and when inspiration will strike.  Often it's when you least expect it.  I was eating lunch with some folks at work when the conversation somehow turned to pop tarts.  They were never my thing as a kid, and given my penchant for healthier cooking these days, I didn't give them a second thought.



That is, until I thought about my tomato jam.  I know, I know, I've already posted about it several times, but this jam uses some of summer's finest produce and a totally intriguing way.  Challenging myself to use it different ways has been part of the fun.




While I don't have a go-to healthier pie crust recipe yet, I used a cue from Winnie and used greek yogurt for some of the butter in her dough.  This seemed like a great idea and definitely helped create a healthier treat suitable for breakfast or a snack!

Enjoying food so good it makes you smile; that's good living at its finest.



Sweet & Savory Pop Tarts
crust adapted from Healthy Green Kitchen

You can certainly use whatever jam you have to fill these, and if you want to make them sweet, swap out the rosemary for 1T sugar.

2c white whole wheat flour
1/2c finely grated gruyere
1/2t sea salt
1t chopped fresh rosemary (mine was heaping)
1 stick butter, cubed
1c greek yogurt (such as Fage Total 2%)
2-4T almond milk
1 egg
tomato jam

Add flour to a large bowl along with gryere, salt and rosemary, then stir to combine.  Add butter and yogurt, and cut in using a pastry blender or a couple knives.  The dough should resemble some large pebbles at this point.  Stir in milk, 1T at a time, until the dough just comes together.  Divide dough in half, flatten into a loose rectangle, wrap in saran wrap and then refrigerate for several hours or overnight (I only waited an hour and it was fine).

Take your dough out of the fridge and let it soften a bit for ~15min.  Place one half on a lightly floured surface and roll it into a rectangle at least 9"x12" in size (I used a ruler).  Repeat with the second half of dough.  Cut each 9"x12" rectangle into nine smaller 3"x4" rectangles.  Set the trimmings aside.

Beat the egg in a small bowl to use as an egg wash.  Brush over the surface of the first dough (9 rectangles), this will be the inside of the pop tart and help hold the top on.  Add a heaping tablespoon to the center of each rectangle (Deb advises leaving at least 1/2" perimeter of bare dough around the filling).  Place a small rectangle from the second dough (not egg washed) on top of the filling.  Press around the filling with your fingertips to seal the dough on all sides, and then press with the tines of a fork.  Prick the top of each tart multiple times with a fork (for the steam to escape).  Repeat with remaining rectangles.

Carefully add the tarts to a parchment-lined cookie sheet.  Top with grated cheese or egg wash and coarse sea salt.

Here's where I goofed.  I accidentally skipped the 30min refrigeration and found they baked better at 400deg for 18-20min, until lightly golden brown.    However, original instructions called for refrigerating them for 30min while you preheat the oven to 350deg.  Then they're baked for 20-25min.  I'd say you could do either option.

Let the pop tarts cool on the cookie sheet on a cooling rack.

These are best not too long after coming out of the oven (just don't burn your tongue!), although they will be ok for a day or two at RT.  Pop the tarts (haha) in the toaster to reheat them a bit before enjoying!



As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE.  You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:  http://www.fageusa.com/community/fage-greek-getaway.

21 comments:

SSB said...

these sound so good. I'm going to try to make them w/ gluten free dough for a Thanksgiving potluck. I guess first I need to make some tomato jelly!

Emily @ A Cambridge Story said...

What a great use of your tomato jam! I made pop tarts with rhubarb jam in the spring - it's such a fun project!

Daisy said...

i love seeing the new ways you come up with to use that jam. these are the perfect savory breakfast treat!

vanillasugarblog said...

oh my gosh I LOVE YOU.
This is going to be made.
Genius Ms Shan, genius!

Elina (Healthy and Sane) said...

Gorgeous pictures!!! I'd prefer one of these over a regular pop tart for breakfast (or better yet - a snack) any day! :)

BigAppleNosh said...

Yum - they look like they came out great!

Fun and Fearless in Beantown said...

These homemade pop tarts look really spectacular!

Joanne said...

Pop tarts have never really been my thing either..too sweet and too synthetic tasting. But these are a masterpiece, Shannon!

Lindsay and James Cotter said...

SSB, if you make them, let me know how they turn out with GF dough. Look awesome!

Kelly said...

Love that you went for a more savory take and lightened the dough. I would have never thought to use greek yogurt.

Lisa (bakebikeblog) said...

oooh how very clever!!! Most impressive my dear!

Janetha @ meals + moves said...

Color me impressed! I want to try these!

Ranjani said...

I made strawberry pop tarts once but I never thought of making a savory version. Love it!

Lauren @ Healthy Food For Living said...

Shannon... these. are. amaaaazing!!!! What an incredibly creative idea to make savory pop tarts! I can only imagine how fabulous these taste =).

Megan said...

Brilliant use for the tomato jam!!!

Nutmeg Nanny said...

This is such a genius idea! I have never even thought to do a savory pop tart...yum!

Elizabeth said...

I love your jam! I never would have thought I would have liked even a gourmet version of pop tarts but Ted's Bulletin in DC makes AMAZING sweet ones. I'm actually going there next week.

brandi said...

you are so creative! i need to try using yogurt like this, too.

Bianca @ Confessions of a Chocoholic said...

I love the idea of using Greek yogurt in the dough! These look delicious.

Natalie said...

these are far and away the most creative pop tarts i've ever seen! great work!

Kerstin said...

These look like just the perfect way to enjoy your tomato jam and I love the ribbon you used in the pics - so cute!

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