Goat Cheese, Sage, Garlic and Tomato Puff Pastry
Have you discovered Puff Pastry? It’s amazing. I’m used to defrosting Filo dough and spending hours brushing each layer with butter for amazing spanicopita and baklava, but when you don’t have hours to do this, store-bought puff pastry is amazing. The only brand I’ve seen out there is Pepperidge Farms, though maybe our grocery stores are limited. I had left over puff pastry from a Caramel, Brie, Almond tart I had done and I wanted to serve a new appetizer.
Ingredients
- 1 package Puff Pastry
- 12 ounce Fresh Chèvre
- 6 ounce Sharp Cheddar Diced
- 1/4 cup Parmesan Cheese Grated
- 1 Ripe Tomato Cut into 1/4
- 3 Garlic Cloves Chopped
- 1 teaspoon Dry Sage
- 1 teaspoon Fresh Oregano or Marjoram
Directions
Defrost puff pastry. Preheat oven to 350. Lightly grease an 8×8 baking dish. Place puff pastry in bottom. Spread goat cheese over the bottom of the pastry. Spread cheddar and Parmesan on top of goat cheese. Spread tomato and garlic evenly. Sprinkle sage and oregano on top of all other ingredients. Cook at 350 for a half hour or until pastry puff is nice light to medium golden brown. Note: If you under cook it the pastry underneath all the ingredients will remain moist instead of crisp. Hint: This is a base recipe for any great appetizer. Experiment with different cheeses, vegetables and spices!
