I've been on a mission to create some unconventional hamantashen, so I was experimenting with puff pastry. Let's just say that my Raspberry & Brie Puff Pastry Hamantashen went into the oven looking perfect, and came out a tasty disaster that in no way resembled little 3-cornered hats.
Anyway, I was left with a sheet of thawed puff pastry, and it was time to make dinner, so I embarked on experiment #2. This Sweet Potato, Spinach & Caramelized Onion Tart with Balsamic Reduction turned out far better. It's a versatile recipe, too. Keep it pareve, and serve portions as an elegant appetizer with meat meals, or top it with goat cheese or parmesan and serve as light brunch or lunch entree with salad.
Photo © Miri Rotkovitz