If you are going to make a Hot Dog, you should wrap that baby in Bacon! Slightly longer prep time but totally worth the effort for so many reasons.
Hot Dog Tart
Hot Dog Tart
This hot dog tart is a wonderful example of taking simple ingredients and creating a spectacular presentation.
Although hardly seen, the cheese layer is the star of this tart providing a moist and flavorsome layer. The ingredients give a generic ‘cheese slice’ but this can be adjusted to your preference including mozzarella for stringy and pepper jack for a little bite.
The weaving process which is the key to the presentation is actually quite quick and easy to do once you get a general concept. Cutting the strips of puff pastry so they are the same thickness as the hot dogs creates a more symmetric look.
2 sheets puff pastry
6 slices of cheese
packet of 6 long hot dogs
1 egg, whisked
favorite beef rub
Preheat a camp oven to 400 degrees F (205 degrees C).
Layout one of the sheets of puff pastry on a greased baking tray.
Create a layer on the puff pastry of the cheese slices.
Cut the second sheet of puff pastry into strips about the same thickness as the hot dogs.
Place the alternate strips of the pastry over the cheese, then at one end place a hot dog. Add the remaining strips of puff pastry creating the first ‘over’ layers of the hot dog.
Prepare for the second hot dog by pulling back the first strips of the puff pastry, add the hot dog the swap the pasty so over now go under, and under prepare to go over. Keep repeating this until all the hot dogs are used.
Gently whish the egg with the fork then brush over the tart. Sprinkle with the meat rub.
Place in the preheated camp oven and cook until the pastry has puffed and is golden brown; about 15 minutes.
Remove then rest for 5 minutes before slicing and serving.