- TOMATO COULIS:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
- Salt and white pepper to taste
- BASIL PUREE:
- 1 1/2 cups basil leaves, cleaned and dried
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- Freshly ground black pepper
- GOAT CHEESE TURNOVERS:
- 4 large onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon chopped basil
- 2 cloves garlic, pressed
- 1/2 recipe homemade goat cheese (about ? pound)
- Salt and freshly ground black pepper to taste
- Flour for rolling out pastry
- 1 package frozen puff pastry, thawed in refrigerator
- 1 egg
In a sauté pan heat the olive oil and sauté 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.
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.
GOAT CHEESE TURNOVERS:
In a large skillet sauté 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 two triangles, and place two heaping tablespoons of the caramelized onions on one 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 eggwash, then chill at least 10 minutes in the refrigerator.
Preheat oven to 400ºF.
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.
Yield: 8 servings