Goats Cheese In Pastry Recipes

WARM GOAT CHEESE IN PHYLLO

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

PUFF PASTRY WITH FIGS, GOAT CHEESE, AND CARAMELIZED ONION

Steps:

• Melt butter in a skillet over medium-low heat and cook onions, stirring frequently, until browned, about 25 minutes. Sprinkle with sugar, mix well, and cook an additional 1 to 2 minutes. Remove from heat and set aside to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll out puff pastry dough and place on the prepared baking sheet.
• Stir goat cheese and orange zest together in a bowl until smooth. Season with salt and spread onto puff pastry. Top with figs and caramelized onions. Sprinkle with thyme leaves.
• Bake in the preheated oven until pastry is puffed up and golden brown, about 20 minutes.

ONION & GOAT'S CHEESE TARTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

GOAT CHEESE & ONION PASTRIES

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan. Add onions, shallots and sugar to drippings; cook and stir over medium heat until vegetables are golden brown, 15-20 minutes., Add wine, stirring to loosen browned bits from pan. Stir in thyme, garlic and pepper. Cook, uncovered, until liquid is evaporated, 2-3 minutes. Stir in bacon., On a lightly floured surface, unfold puff pastry. Cut into three 9x3-in. rectangles. Transfer to a parchment-lined baking sheet. Brush dough with egg white; top with onion mixture and goat cheese. Bake until golden brown, 16-20 minutes. Cut each rectangle into 4 appetizers. Garnish with additional thyme if desired.

GOAT CHEESE AND HONEY PUFF PASTRY DESSERT BITES RECIPE BY TASTY

Steps:

• Remove 1 sheet of puff pastry from the package from the freezer and goat cheese log from the refrigerator. Allow to thaw for 25 minutes.
• Preheat your oven to 400°F. Line your baking sheet with parchment paper. Set aside.
• Unwrap pastry dough, place between two sheets of parchment paper and roll with a rolling pin until it is a 12" by 12" square.
• Lather on goat cheese as you see above, then drizzle your honey, sprinkle on your crystals, and finish with your pecans or walnut pieces.
• Cut into 8 1" strips, then, fold each strip in half, stretch it out slightly then twist to make your sticks.
• Repeat 7 more times.
• Combine your egg and water to make a wash. Using a brush, lightly coat the pastry dough then sprinkle over with the turbinado sugar.
• Bake for 20 minutes.
• Remove from the oven, allow to set for 3 minutes.
• Serve warm.

SUMMER VEGETABLE AND GOAT CHEESE GALETTES

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
• Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
• Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
• Preheat oven to 400 degrees F (200 degrees C).
• Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
• Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
• Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.

GOATS CHEESE IN PASTRY

Steps:

• Pre heat the oven to 200c/Gas 6.
• Beat the egg yolk in a cup and put to one side.
• Roll the pastry until quite thin. You will need to end up with two squares of pastry. Each square being about about 16cm square.
• Cut each pastry in half and roll lighty on a floured board.
• Put one cheese in the middle of each pastry.
• Spoon the pesto on the top of each of the cheeses - dividing it equally between the two.
• Using a pastry brush dip into the egg and brush around the edge of each pastry square.
• Now bring opposite corners of the pastry together in the middle and then bring the opposite corners again together - sealing by pinching together. Better explained when you see the picture.
• Put the parcles on a baking sheet and brush with the beaten egg.
• Now grate the parmesan on top of each parcel.
• Bake in a pre heated oven for about 15 - 20 minutes until the pastry is pale golden colour.
• Serve with a green salad.