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.
GOAT'S CHEESE, TOMATO & OLIVE TRIANGLES
Make super easy open sandwiches on wholemeal bread thins to pack in three of your 5-a-day. A great way to enjoy cheese in a low-calorie lunch
Provided by Sara Buenfeld
Categories Lunch
Time 5m
Number Of Ingredients 6
Steps:
- Follow our triangular bread-thins recipe to make your own.
- Cut the bread thins in half, put cut-side up and spread with the goat's cheese. Top with the cucumber and tomato, then scatter over the olives and top with the rocket. Eat straight away or pack into lunchboxes for later.
Nutrition Facts : Calories 254 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.12 milligram of sodium
SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE
It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL
Provided by Scoops
Categories Spreads
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
- Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
- About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
- Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
- Cooking time means to marinate overnight.
Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
GOAT CHEESE AND RED PEPPER PHYLLO TRIANGLES WITH OLIVE FRISéE SALAD
Categories Leafy Green Olive Fry Vegetarian Lunch Goat Cheese Bell Pepper Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 or 5 light-lunch or first-course servings
Number Of Ingredients 13
Steps:
- Make phyllo triangles:
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
- Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
- Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.
- Make salad:
- Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.
TOMATO AND GOAT CHEESE TART
The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Provided by Martha Rose Shulman
Categories dinner, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
- Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
- Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD
Provided by Cindy Pawlcyn
Categories Cheese Olive Tomato Appetizer No-Cook Vegetarian Goat Cheese Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 appetizer servings
Number Of Ingredients 11
Steps:
- Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter. Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.)
- Prepare barbecue (medium-high heat). Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter. Drizzle with dressing; sprinkle with half of olives.
- Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes. Sprinkle with remaining olives.
- Brush bread slices with remaining thyme oil. Grill bread until beginning to brown, turning occasionally, about 5 minutes. Cut toasts diagonally in half. Serve cheese, passing toasts separately.
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