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Ingredientes
- 1 x full sheet puff pastry, 1/8 inch thick cherry tomatoes basil oil, (Recipe follows) balsamic reduction, (recipe follows) Goat Cheese Mix
- 1 c. goat cheese
- 3 Tbsp. extra virgin extra virgin olive oil Caramelized Onions
- 2 Tbsp. vegetable oil
- 3 med onion, fine julienne
- 7 sprg thyme, bundle Balsamic Reduction
- 1 1/2 c. balsamic vinegar Basil Oil
- 2 c. basil, leaves
- 2 c. parsley, leaves
- 1 c. grape seed or possibly vegetable oil
Direcciones
- Preheat oven to 400 degrees Fahrenheit. Roll out the puff pastry on a floured surface to 1/8 inch thickness. With a cookie cutter or possibly a knife cut four circles, 3 inches in diameter. Place on a parchment lined baking sheet & return to freezer for 20 min.
- To bake, place another piece of parchment over puff pastry rounds & a baking sheet on top. This ensures the puff pastry to rise proportionately & not to high. Bake in oven for 10 - 15 min rotating pan to ensure even cooking. When golden remove from oven & allow to cold.
- Goat Cheese Mix:In a stainless steel bowl or possibly a kitchen aid with a whisk attachment. Whisk goat cheese with extra virgin olive oil. Season with salt and white pepper. Chill till ready to use.
- Caramelized Onions:In a large pot over medium heat, add in oil. When warm, add in onions & thyme. Allow to sweat. When onions are transparent increase heat to medium high & stir with a wooden spoon till onions are caramelized (scraping bottom of the pot to prevent burning). When onions are a dark brown, season with salt and freshly grnd white pepper. Remove thyme bundle & chill onions till ready to use.
- To Assemble:In a round mould, place puff pastry on bottom and spread with caramelized onions. Dot the top with goat cheese. In a fry pan with a little extra virgin olive oil slightly hot cherry tomatoes. Place tomatoes on top of goat cheese to cover entire surface. Place in oven for 4 - 5 min to heat thoroughly.
- Balsamic Reduction:In a small pot over medium heat, reduce vinegar to 1/2 c.. Stir occasionally to ensure vinegar does not burn on the bottom. Remove from heat & allow to cold. Place in an airtight container & chill till needed.
- Basil Oil:In a small pot of boiling water, briefly blanch herbs & immediately shock in ice water to preserve colour. Dry thoroughly. Puree in blender & gradually add in oil. Chill overnight. Strain through a cheesecloth lined sieve. Chill oil till needed.
- To Serve:In the center of a large plate place 1/2 tsp of goat mix. Place goat cheese tart on top & carefully remove the mould. Drizzle basil oil & balsamic reduction around the tart. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 176 | 59% |
| Total Fat 20.03g | 25% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.18g | |
| Cholesterol 27mg | 9% |
| Sodium 240mg | 10% |
| Potassium 412mg | 12% |
| Total Carbs 19.05g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.63g | 6% |
| Protein 13.55g | 22% |
