Puff Pastry Squares with Pea and Tarragon Purée
Dana Treat Original
Makes 12 appetizer portions

You could, of course, just put this purée on crostini  instead of the puff pastry to make it simpler.  Or serve it with pita chips as a dip.  If you choose the latter, I would thin it with more olive oil when you are making it in the food processor.

12 ounces puff pastry
1 egg beaten with 1 tbsp. water (for egg wash)
Tarragon mustard or other Dijon mustard (optional)
6 ounces frozen peas
2 tbsp. cream cheese
2 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 stalks tarragon, leaves stripped and chopped
2 ounces feta or blue cheese, crumbled into small bits
Chive blossoms, for garnish (optional)

Preheat the oven to 400ºF.  Dust a work surface with flour and lay unfold the puff pastry onto the surface.  Using a floured rolling pin, gently roll the puff pastry just enough to flatten the seams.  Using a biscuit cutter, a cookie cutter, or a paring knife, cut out 12 squares and transfer each to a parchment paper lined baking sheet.  (You want about 3-inch squares.)  Brush each square with the egg wash.  Using a paring knife, score a border, about ½-inch wide without cutting all the way through the pastry.  Using a fork, dock holes in the bottom of each pastry, inside the border.  Place the baking sheet in the freezer for 15 minutes.

Place the baking sheet in the oven for 15 minutes, or until the pastry squares are nice and golden brown.  You might need to poke your fork back into the bottoms of the pastry to deflate them a bit as they bake.  Remove from the oven and allow to cool.

Bring a small saucepan of water to boil.  Add the peas and cook for 1 minute.  Drain and immediately rinse with very cold water.  Place the peas in a food processor fixed with the steel blade.  Add the cream cheese, olive oil, and pinch each of salt and pepper.  Keep in mind that the cheese you add will be pretty salty so use a light hand with the salt.  Pulse the mixture until it is combined but still chunky.

Place the mixture in a bowl and gently stir in the cheese and tarragon.  Taste for seasoning and add more salt and pepper if necessary.  Swipe just a bit of mustard across the bottom of each square.  Scoop the purée onto each and garnish with chive blossoms if you like.