Happy Monday Everyone!
I hope your weekend was a good one and you were able to spend time with all the important fathers in your life.
Today went very quickly. By the time I came home from work, I was hungry.
Not only was I hungry and needed to eat in a hurry, but I was craving more goat cheese after my delicious lunch salad.
Butter lettuce, fresh goat cheese from the market, red peppers and balsamic glaze.
Dinner was inspired by my assistant and a recipe she told me about involving goat cheese, butternut squash and puff pastry.
My time spent in the French region at the market yesterday is also probably to blame for this wonderful creation!
Apple, Red Onion and Goat Cheese Pastry
- 1 roll puff pastry
- 1 small container reduced-fat créme fraîche
- 1 red onion, thinly sliced in rings
- 1 roll goat cheese, sliced
- 1 apple, thinly sliced
- fresh rosemary, finely chopped
- 1 egg, beaten
- Preheat oven to 430° F (220° C.) Unroll the puff pastry and place it on parchment paper on a cookie sheet.
- Spread the créme fraîche over the pastry, leaving a half-inch border.
- Layer the red onions, apples, and goat cheese, sprinkle with the chopped rosemary.
- Brush the pastry border with beaten egg.
- Bake for 10-15 minutes in the preheated oven, until the cheese is melted and the pastry is golden brown.
All that you need, minus the rosemary.
The hard part is already done for you.
A creamy foundation
Sweet red onion rings
I wasn’t sure about the apples so only used half.
Next time I’m going all out as the apple added the perfect sweetness.
Gotta love the goat cheese!
Fresh rosemary sprinkles
Baked until flakey and golden brown.
Served with steamed broccoli.
So rich and luxurious!
From start to finish, this recipe took no more than 25 minutes to complete. The result was amazing!
Too rich for a meal, this would make the perfect appetizer. Pair it with a nice white wine and you’re set to go. Compliments will most certainly ensue.
Give it a go!