Description
A stunning appetizer or snack featuring a mosaic of colorful herbs and edible flowers baked into flaky, buttery puff pastry. Perfect for spring gatherings or as an edible art piece.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry (about 9x13 inches), thawed
- 2 tablespoons olive oil
- 1 egg, beaten (for egg wash)
- 1/2 cup mixed fresh herbs (such as parsley, chives, dill, and basil), finely chopped
- 1/2 cup mixed edible flowers (such as pansies, violets, nasturtiums, and borage), petals separated
- Salt and freshly ground black pepper to taste
- Optional: flaky sea salt for finishing
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, gently roll out the puff pastry sheet to a 10×14 inch rectangle. Transfer to the prepared baking sheet.
- Using a sharp knife or pizza cutter, cut the pastry into desired shapes (squares, diamonds, or free-form pieces) about 2-3 inches each, being careful not to separate them fully. You can leave them as a connected sheet for baking.
- Brush the entire surface of the pastry with beaten egg wash.
- Sprinkle the chopped herbs evenly over the pastry, pressing gently so they adhere.
- Artfully arrange the edible flower petals on top of the herbs, creating a stained glass pattern. Press down lightly.
- Season with salt and pepper. Optionally, sprinkle with flaky sea salt.
- Bake for 15-18 minutes, or until the pastry is puffed and golden brown. The flowers will dry and retain their colors.
- Allow to cool on the baking sheet for 5 minutes, then carefully separate the pieces. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Edible flowers can be found at specialty grocery stores or farmers’ markets. Ensure all flowers are labeled as edible and pesticide-free. For a savory twist, add finely grated Parmesan cheese.