Under the orange
sticks of the sun
ashes of the night
turn into leaves again
and fasten themselves to the high branches ---
and the ponds appear
like black cloth
on which are painted islands
of summer lilies.
If it is your nature
to be happy
you will swim away along the soft trails
for hours, your imagination
And if your spirit
carries within it
that is heavier than lead ---
if it's all you can do
to keep on trudging ---
there is still
somewhere deep within you
a beast shouting that the earth
is exactly what it wanted ---
each pond with its blazing lilies
is a prayer heard and answered
whether or not
you have ever dared to be happy,
whether or not
you have ever dared to pray.
from Dream Work (1986) by Mary Oliver
- 1 sheet puff pastry (half a 17 ounce package)
- 1 large egg
- 1/4 cup heavy cream
- 1 bunch of radishes (about 1-1/2 cups) thinly sliced
- 1-5 ounce package (container garlic herb cheese such as Boursin) at room temperature
- 1 TB. champagne vinegar or white balsamic vinegar
- 2 oz. smoked salmon
- Optional garnish fresh snipped parsley, dill or tarragon
- Preheat oven to 400 degrees. Roll out puff pastry sheet on parchment paper or a silicone pad and transfer to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1 inch border of the egg wash around the edges of the dough. Then fold in each side about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush dough all over with egg wash.
- Bake the dough until crisp and golden brown 22 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten a bit. Remove to a wire rack to cool.
- Meanwhile soak radishes in a large bowl of ice water until crisp about 15 minutes. Drain radishes and pat dry with a paper towel.
- Mix garlic herb spread with heavy cream until smooth. Spread the cheese mixture over the tart with a spatula.
- Crumble salmon pieces over the tart.
- Whisk vinegar, radishes with a pinch of sea salt.
Cut in tart in fourths for a brunch item or cut in smaller pieces for an appetizer.