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.
ZUCCHINI AND GOAT CHEESE TART
Steps:
- Place the flour, 3/4 teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.
- Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
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.
BAREFOOT CONTESSA'S GOAT CHEESE TARTS
These look awesome! The picture on the recipe page is beautiful and I want to make them as soon as possible. They look manageable for the residednt's - we'll slice them in four quarters and then we'll give them two quarters, at a time. Did not include cooling/refrigerator time of 15 minutes.
Provided by Manami
Categories Savory Pies
Time 1h20m
Yield 4 tarts
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F degrees.
- Line a sheet pan with parchment paper.
- Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; sauté 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 golden.
- Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square.
- Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps.
- Repeat with the second sheet of pastry.
- Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
- Sprinkle a tablespoon of the 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 edges.
- 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.
- If the pastry is warm, chill for 15 minutes.
- Bake for 20 to 25 minutes, until the pastry is golden brown.
- Garnish each with a sprig of thyme and a drizzle of olive oil.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 944, Fat 62.8, SaturatedFat 16.6, Cholesterol 16.9, Sodium 608.7, Carbohydrate 76.3, Fiber 5.1, Sugar 9.7, Protein 19.2
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES
I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.
Provided by Ms B.
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
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