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Рецепт Goat Cheese Turnovers With Tomato Coulis And Basil Puree
by Global Cookbook

Goat Cheese Turnovers With Tomato Coulis And Basil Puree
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Ингредиенты

  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 x onion minced
  • 3 x garlic cloves chopped
  • 1 1/2 lb very ripe plum tomatoes peeled, seeded, and coarsely minced Salt to taste Freshly-grnd white pepper to taste
  • 1 1/2 c. basil leaves washed, dry
  • 2 x garlic cloves chopped
  • 1/2 c. extra-virgin extra virgin olive oil
  • 1 tsp salt Freshly-grnd black pepper to taste
  • 4 lrg onions thinly sliced
  • 5 Tbsp. extra virgin olive oil
  • 1 tsp minced rosemary
  • 1 tsp minced thyme
  • 1 tsp minced basil
  • 2 x garlic cloves pressed
  • 1/2 x recipe Homemade Goat Cheese (see recipe) Salt to taste Freshly-grnd black pepper to taste Flour for rolling out past
  • 1 pkt frzn puff pastry thawed in refrigerat
  • 1 x egg beaten

Инструкции

  1. For the Tomato Coulis: In a saute/fry pan, heat the extra virgin olive oil and saute/fry onion till softened, about 2 to 3 min. Add in garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook till tomatoes have softened and most of the released liquid has evaporated. Serve hot with warm turnovers and basil puree.
  2. For the Basil Puree: Combine all ingredients in a blender and puree. Transfer to an airtight container and store refrigerated till ready to use, up to 1 day in advance. Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.
  3. For the Goat Cheese Turnovers: In a large skillet saute/fry onions in 3 Tbsp. of the extra virgin olive oil till very soft, translucent/soft and caramelized, stirring frequently, about 15 min. Set aside to cold.
  4. In a bowl combine remaining 2 Tbsp. of extra virgin olive oil, minced herbs, garlic, and goat cheese. Stir well to thoroughly combine, season with salt and pepper, and chill till ready to assemble turnovers.
  5. On a large cutting board or possibly counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square. Using a very sharp knife, trim edges so which they"re straight, and cut pastry into 4 equal sized squares. Mentally divide the squares into 2 triangles, and place 2 heaping Tbsp. of the caramelized onions on 1 side. Using the back of the spoon spread onions out slightly, then top with 3 Tbsp. of the goat cheese mix.
  6. In a small bowl, lightly whisk the egg. Using a pastry brush, brush the edges of the pastry with the egg. Fold the unoccupied corner of pastry over the goat cheese and onions and press edges with a fork to decoratively seal. Lightly brush the top of the turnover with egg wash, and then refrigerateat least 10 min in the refrigerator.
  7. Preheat oven to 400 degrees.
  8. When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 min, or possibly till pastry is golden and puffy. Serve hot or possibly warm with hot Tomato Coulis and drizzle with Basil Puree.