Sun-dried Tomato & Ricotta Vols-au-vent

In cheese, pastry, savory on April 3, 2010 at 19:26

Week 8 | 4.5.2010

Vols-au-vent, “blown by the wind”. What a playful image. It reminds me of the Dutch phrase Uitwaaien, “walking in the wind for fun,” from the fun language book In Other Words.

Puff pastry windows or shells should be weightless enough to be swept away by the wind. My task: fill them with tomato ricotta filling topped off with some spiced garbanzo beans so that this loss does not occur!

Savory Bite? Yes! Bakery Bites never promised to be exclusive to sweets – particularly with ingredients as delicious as freshly made ricotta. Those with a sweet tooth have no fear, a sweet treat to welcome you back next week.


Another batch of puff pastry in the works. 2 double turns to go. I’m feeling that a follow-up post on making puff pastry would be appropriate : )

Ricotta = milk + buttermilk (or any acid – lemon juice, vinegar, both if one runs out…). 1 gallon of milk as curds shrinks down surprisingly to about a quarter of the starting volume.


Roasted chickpeas spiced with rosemary fresh from the garden, smoked paprika, garlic, cayenne, salt & pepper. 400F oven stir or shake occasionally ~ every 15 min for 30-45 min until crispy.



  1. […] pastry is a delicious base for any number of sweet or savory pastries. It’s hard to go wrong when you start off with a pound of butter! Despite its […]

  2. […] have received several more requests for savory bites since vols-au-vent week. Excellent. Savory pastries often means adding cheese. “Cheese Gromit! We’ll go […]

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