Ingredients Jump to Instructions ↓

  1. Tomato Coulis

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 1 Onion - chopped

  4. 3 Garlic cloves - minced

  5. 1 1/2 lbs 681g / 24oz Very ripe plum tomatoes - peeled, seeded,

  6. And coarsely chopped Salt - to taste

  7. Freshly-ground white pepper - to taste

  8. Basil Puree

  9. 1 1/2 cups 60g / 2.1oz Basil leaves - washed, dried

  10. 2 Garlic cloves - minced

  11. 1/2 cup 118ml Extra-virgin olive oil

  12. 1 teaspoon 5ml Salt

  13. Goat Cheese Turnovers

  14. 4 Onions - thinly sliced (large)

  15. 5 tablespoons 75ml Olive oil

  16. 1 teaspoon 5ml Chopped rosemary

  17. 1 teaspoon 5ml Chopped thyme

  18. 1 teaspoon 5ml Chopped basil

  19. 2 Garlic cloves - pressed

  20. 1/2 Homemade Goat Cheese - (see recipe)

  21. Salt - to taste

  22. Freshly-ground black pepper - to taste

  23. Flour - for rolling out past

  24. 1 Frozen puff pastry - thawed in refrigerat

  25. 1 Egg - beaten

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  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 chill at least 10 minutes 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 minutes, or until pastry is golden brown and puffy. Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.

  9. This recipe yields ?? servings.


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