It’s strawberry season throughout June and July, and in the Sea to Sky that means U-pick time at North Arm Farm near Squamish or grab-and-go pints from Plenty Wild Farms’ stand in Pemberton or at farmers markets. Bring home a bucket (or two, or more) and make these tartlets. Sweet with a hint of savoury, they’re just “really tasty and fresh,” says Ella Broadfield. She serves these crowd-pleasers at various events, but you can also make them yourself. —B.S.
Serves 8
Time: 50 minutes
Macerated strawberries
2 cups strawberries, sliced
2 tablespoons sugar
1 teaspoon balsamic vinegar
Few sprigs of thyme
Sea salt and freshly ground black pepper to taste
Tartlets
1 sheet of puff pastry
¾ cup cream cheese
1½ cups crumbled feta, divided
Sea salt and freshly ground black pepper to taste
1 egg yolk
Handful of arugula
Macerate strawberries in a bowl. Add sugar and vinegar and mix. Remove leaves from thyme sprigs. Add leaves to bowl with sea salt and pepper and mix again. Refrigerate for 30 minutes, stirring occasionally.
Meanwhile, preheat oven to 375°F. Line a baking tray with parchment paper.
Unroll puff pastry sheet and use a sharp knife to cut into 8 equal rectangles. Use knife tip to score a 1-centimetre border around edges of each rectangle, careful not to go all the way through pastry or filling may leak out. Place pastry rectangles on lined tray and prick middle sections (not borders) multiple times with a fork to stop pastry from puffing up too much.
Place cream cheese in another mixing bowl. Add 1¼ cups feta. Season with sea salt and pepper and beat into a smooth cream. Spread cheese mixture evenly over centre of each pastry rectangle.