CLAM AND BACON TART

Name: CLAM AND BACON TART
Ingredients: 1, sheet of frozen puff pastry (from a package of 2 like Pepperidge Farm); 4 tablespoons butter; 10 large garlic cloves, peeled and chopped; 1 tablespoon olive oil; 1 small onion, chopped; ¼ teaspoon red pepper flakes; ½ teaspoon; Dish off the Block Ciao Bella Italian Spice Blend; ¼ teaspoon salt; ¼ teaspoon black pepper; 4 ounces cream cheese; 1 tablespoon fresh lemon juice; 1 pound fresh chopped clams (or 3, 6.5 ounce cans chopped or baby clams), drained and lightly pressed with paper towels to remove some of the moisture; ½ cup fresh grated parmesan cheese (plus 2 tablespoons for garnish); ¼ cup flat leaf parsley, chopped; 5 slices bacon, cooked crisp and finely chopped; ¼ teaspoon Dijon mustard; 1 cup baby arugula leaves, packed

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Instructions: Preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Let the puff pastry sheet defrost on the counter while

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Cooking tools:

Baking sheet
Parchment paper
Oven
Saucepan
Skillet
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Paper towel
Fork
Rolling pin
Pastry brush
Mixing bowl
Whisk
Grater
Spoon
Spatula
Colander
Kitchen timer
Stove

Ingredients

1, sheet of frozen puff pastry (from a package of 2 like Pepperidge Farm)
4 tablespoons butter
10 large garlic cloves, peeled and chopped
1 tablespoon olive oil
1 small onion, chopped
¼ teaspoon red pepper flakes
½ teaspoon
Dish off the Block Ciao Bella Italian Spice Blend
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces cream cheese
1 tablespoon fresh lemon juice
1 pound fresh chopped clams (or 3, 6.5 ounce cans chopped or baby clams), drained and lightly pressed with paper towels to remove some of the moisture
½ cup fresh grated parmesan cheese (plus 2 tablespoons for garnish)
¼ cup flat leaf parsley, chopped
5 slices bacon, cooked crisp and finely chopped
¼ teaspoon Dijon mustard
1 cup baby arugula leaves, packed