Goat Cheese Turnovers with Tomato Coulis and Basil Puree

  • For the Tomato Coulis:
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds very ripe plum tomatoes, peeled, seeded and coarsely chopped
  • Salt and white pepper
  • For the Basil Puree:
  • 1 1/2 cups basil leaves, washed and dried
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper
  • For the Goat Cheese Turnovers:
  • 4 large onions, thinly sliced
  • 5 tablespoons olive oil
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped basil
  • 2 cloves garlic, pressed
  • 1/2 recipe homemade goat cheese (about 1/2 pound)
  • Salt and freshly ground black pepper
  • Flour, for rolling out pastry
  • 1 package frozen puff pastry, thawed in refrigerator
  • 1 egg, beaten
For the Tomato Coulis:
  • In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes. Add garlic and cook for 1 minute longer before adding the tomatoes. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated. Serve warm with hot turnovers and basil puree.

For the Basil Puree:
  • Combine all ingredients in a blender and puree. Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance. Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.

For the Goat Cheese Turnovers:
  • In a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes. Set aside to cool.

  • In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese. Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.

  • On a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square. Using a very sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares. Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side. Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture. In a small bowl, lightly whisk the egg. Using a pastry brush, brush the edges of the pastry with the egg. Fold the unoccupied corner of pastry over the goat cheese and onions and press edges with a fork to decoratively seal. Lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.

  • Preheat oven to 400 degrees F.

  • When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy. Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.

  • Homemade Goat Cheese: 1 gallon goat's milk (unpasteurized) 1 quart buttermilk 3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores) Olive oil, for seasoning Salt Pepper

  • In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper.

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