Goat Cheese Chard And Herb Pie In A Phyllo Crust Recipes

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.

Steps:

• Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard.
• Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste.
• Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan's rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil - both the bottom and the sides and edges that overhang the pan -- and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan.
• Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature.

Steps:

• PREPARATION Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard. Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste. Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan's rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil - both the bottom and the sides and edges that overhang the pan -- and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan. Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature. Tip Advance preparation: You can keep this in the refrigerator for a day or two but you will have to rewarm in a 300-degree oven to re-crisp the phyllo.

Steps:

• Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
• Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
• Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
• Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
• In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Steps:

• In a medium pot, bring milk and cream to a simmer.
• Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
• Lightly oil a 9-by-13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
• When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.
• Remove pan from oven and use a spoon to make 6 evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper if desired.