Goats Cheese In Pastry Food

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.

TOMATO TARTS WITH ROASTED GARLIC & GOAT'S CHEESE

Steps:

• Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
• Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
• Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
• Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

EASY ASPARAGUS TART WITH GOAT CHEESE

Steps:

• Preheat the oven and thaw the pastry: Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
• Bake: Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

GOAT'S CHEESE, POTATO & ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
• Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat's cheese and spread out evenly.
• Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

SPINACH & GOAT'S CHEESE PUFF

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry and put in a large Swiss roll tin. Trim any excess pastry at either end if necessary. Prick all over with a fork, then bake for 10 mins.
• Use a hand blender to blitz the spinach with the eggs, milk, half the goat's cheese and nutmeg, until the spinach is chopped but not puréed. Take the pastry from the oven and press down the centre, as it will have puffed up. Spoon on the filling, scatter with the rest of the cheese, then bake for 15 mins until the filling is set.