Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.
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Galbani® Jammy Tartlets
Serves: 12
INGREDIENTS
For the Pastry Shells
| 2 sheets | All-butter puff pastry, thawed |
| 1 egg | Beaten, for egg wash |
For the Filling
| 4 tbsp. | Strawberry jam |
| 4 tbsp. | Citrus marmalade (orange or lemon) |
| 4 tbsp. | Fig jam |
For the Candied Galbani Mozzarella Perles
| 1 cup | Granulated sugar |
| ⅓ cup | Water |
| 1 drop | Lemon juice or vanilla extract, optional |
| 36 | Galbani Mozzarella Perles |
For the Garnish
| 36 | Candied Galbani Mozzarella Perles (3 per serving) |
| Fresh fruit: sliced strawberries, blueberries, orange segments | |
| Fresh herbs: mint, micro basil | |
| Citrus zest: lemon, orange | |
| Pistachio, chopped, optional | |
| Confectioners’ sugar, for dusting | |
Equipment
| Pie weights (or parchment with beans), to prevent puffing in center | |
METHOD
For the Pastry Shells
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Preheat oven to 400 degrees F.
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Lightly roll out puff pastry on a floured surface. Cut into 12 rounds or squares (2.5–3"). Score a border on each piece and dock the center. Brush the edges with egg wash.
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Place on a parchment-lined sheet tray. Add pie weights or parchment with beans to center to prevent puffing.
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Bake for 10–12 minutes or until golden and crisp. Remove weights and gently press down centers while warm to create space for filling.
For the Filling
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Let tartlet bases cool slightly. Add about 1 tsp. of jam to each—rotating flavors for variety.
For the Candied Galbani Mozzarella Perles
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Combine sugar and water in a saucepan. Begin bringing mixture to a boil without stirring.
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After sugar has dissolved and just before the mixture reaches a full boil, add drop of lemon juice or vanilla extract.
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Continue boiling until mixture reaches 300 degrees F using a candy thermometer (hard crack stage).
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Skewer one of the Mozzarella Perles and quickly dip into the sugar syrup.
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Immediately plunge into ice water to set the candy shell, then pat dry. Repeat with each of the Mozzarella Perles.
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Use immediately.
For the Garnish
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Place three candied Mozzarella Perles at the center of each tartlet.
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Top each tartlet with its respective jam-flavor topping:
a. Strawberry jam: sliced strawberry, mint, lemon zest
b. Citrus marmalade: orange segment, micro basil, orange zest
c. Fig jam: blueberry, mint, optional chopped pistachio
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Finish with a light dusting of confectioners’ sugar.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments
