450 g package pre-rolled frozen butter
puff pastry sheet
, thinly sliced
300 mL sliced
roasted red peppers
300 g log herbed
- Thaw pastry sheets according to package instructions. Then, in a large, nonstick skillet, melt butter over medium-high heat. Add onions, garlic and rosemary, and cook, stirring, for 15 minutes or until starting to brown. Reduce heat to medium, cover and cook, stirring occasionally for about 10 minutes or until very soft and golden brown. Remove from heat and stir in roasted red peppers. Let cool.
- Take a piece of parchment paper the same size as your baking sheet and lay on the kitchen counter. Place pastry on the paper, transfer to large baking sheet and attach two long ends to make one large rectangle; trim off any excess pastry. Spread with onion mixture.
- Using unflavoured dental floss, cut goat cheese into 15 rounds and place atop onion on pastry so that each of 15 finished pieces will have its own round of goat cheese. Bake in a preheated 425°F (220°C) oven for about 30 minutes or until pastry is golden brown and crisp. Cut into 15 rectangles to serve.
Instead of goat cheese, dot pastry with ricotta. Or substitute 1 cup shredded Asiago or Parmesan for the goat cheese and sprinkle evenly over onion mixture.
Nutrition (per serving)
- 6 g,
- 17 g,
- 13 g,
- 2 g,
Originally published in the December 2010 issue. Photo by Edward Pond.