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Goat Cheese Turnovers With Tomato Coulis And Basil Puree

Courses: Starters and appetizers

Recipe Ingredients

  Tomato Coulis
2 tablespoons 30mlExtra-virgin olive oil
1   Onion - chopped
3   Garlic cloves - minced
1 1/2 lbs 681g / 24ozVery ripe plum tomatoes - peeled, seeded,
  And coarsely chopped
  Salt - to taste
  Freshly-ground white pepper - to taste
  Basil Puree
1 1/2 cups 60g / 2.1ozBasil leaves - washed, dried
2   Garlic cloves - minced
1/2 cup 118mlExtra-virgin olive oil
1 teaspoon 5mlSalt
  Freshly-ground black pepper - to taste
  Goat Cheese Turnovers
4   Onions - thinly sliced (large)
5 tablespoons 75mlOlive oil
1 teaspoon 5mlChopped rosemary
1 teaspoon 5mlChopped thyme
1 teaspoon 5mlChopped basil
2   Garlic cloves - pressed
1/2   Homemade Goat Cheese - (see recipe)
  Salt - to taste
  Freshly-ground black pepper - to taste
  Flour - for rolling out past
1   Frozen puff pastry - thawed in refrigerat
1   Egg - beaten

Recipe Instructions

For the Tomato Coulis: In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated. Serve warm with hot turnovers and basil puree.

For the Basil Puree: Combine all ingredients in a blender and puree. Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance. Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.

For the Goat Cheese Turnovers: In a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes. Set aside to cool.

In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese. Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.

On a large cutting board or 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 that they're straight, and cut pastry into 4 equal sized squares. Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1 side. Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.

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 chill at least 10 minutes in the refrigerator.

Preheat oven to 400 degrees.

When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy. Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.

This recipe yields ?? servings.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A12) - from the - TV FOOD NETWORK


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