What do you do with that leftover dough when you cut along the edge of your quiche dish? Make a quick blueberry tartlet with berries left over from last summer's pickings. We pick berries every summer and freeze them. What a treat to have them any time even when they are not yet in season here in Holland...
Quick Blueberry Tartlet
Roll your leftover puff pastry into a circle. Lay the dough on a piece of baking paper on a baking sheet. The baking or wax paper make for quick clean up as the berries will create their own juice and run.
Place the frozen berries in a bowl. Sprinkle with a touch of flour and sugar to taste. I used about a tablespoon of sugar but you may wish them to be sweeter. Mix well and place in the middle of the dough circle. Fold up the sides of the dough pinching as you go to keep it in a bowl shape.
Brush with a milk wash and bake in a 180C/350F oven until dough it golden and berries cooked. I left mine in while my quiche was baking for about 25 minutes. Serve with whipped cream or ice cream.
Bon appetit or eet smakelijk!