goat cheese

Savory Fall Tart

Puff Pastry filled with Caramelized Onions, Goat Cheese, Butternut Squash and Brussels Sprouts

Here you have it! An easy and impressive looking/tasting tart that will start your holiday dinner off with a bang! 

Ingredients-

  1. 1 Large Vidalia Onion
  2. Balsamic Vinegar (Just a few Tablespoons)
  3. 1 Large Butternut Squash (peeled and cut into 1 inch cubes) You can also use one package of pre cut squash if you find it at the grocery store..just makes your life easier!
  4. About 25 Brussel Sprouts( (cleaned, dried and cut in half or quarters if their very big)
  5. 5 Oz Creamy Plain Chevre Goat Cheese (can also use Cranberry goat cheese)
  6. 1 Sheet of Frozen Puff Pastry Dough, thawed (I like Pepperidge Farm) 
  7. Extra Virgin Olive Oil
  8. Salt & Pepper
  9. Red Pepper Flakes (Optional)
  10. 1-2 Tablespoons Honey
  11. Egg wash-1 egg lightly beaten with 1 tablespoon of milk

Steps-

While your caramelizing the onions roast the sprouts and squash!

Preheat the oven to 400F.

Caramelized Onions-

  1. Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

  2. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

  3. After 10 minutes, sprinkle some salt and black pepper over the onions, and if you want, you can add a dash of sugar to help with the caramelization process. One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

  4.  Cook, stirring every few minutes: Let cook for about 30 minutes, stirring every few minutes. You want the onions to get nice and soft and a caramel color (but not hard and burnt!).When the onions are at this point add about 2 Tablespoons of Balsamic Vinegar to deglaze the pan and create more flavor.  Let the liquid evaporate. Set onions aside. 

Brussel Sprouts and Butternut Squash

  1. Spread out the peeled and cut squash on a sheet pan and drizzle with Olive Oil and sprinkle with salt and black pepper. 
  2. on a separate sheet pan spread out the cut Brussels Sprouts and drizzle with Olive oil and sprinkle with salt and pepper.
  3. On separate racks in the oven, roast until fork tender and caramelized. 

Assemble the Tart- 

  1. On top of parchment or wax paper roll out the puff pastry dough until it is about a 10x16 inch rectangle. 
  2. Drizzle a little olive oil on the bottom of a sheet pan or rectangular roasting pan. Carefully flip the dough onto the prepared pan making sure it doesn't have any holes. Remove the parchment paper. 
  3. Leaving a 1 & 1/2 inch rim of bare puff pastry around the tart, spread on an even coating of caramelized onions. Use all of them!
  4. Then sprinkle and even layer of the Brussels Sprouts and roasted squash. 
  5. If you like, sprinkles a little red pepper flakes over the top as well as a little black pepper and salt.
  6. Drizzle a little honey over the top of the filling. 
  7. Fold in the sides of the puff pastry to create a barrier so the filling doesn't spill out. 
  8. With a pastry brush, baste the edges of the tart with the egg wash. 
  9. Bake the tart in a preheated 400F oven for 20 minutes or until the edges and bottom are golden brown. Remove from the oven and crumble the goat cheese over the top of the tart. Bake another 5 minutes or so or until the goat cheese melts slightly and everything comes together. 
  10. Option-drizzle some more honey or some balsamic reduction (you can buy at the store) over teh top of the tart for a little extra flavor and color. 
  11. Cut with a pizza wheel or knife and enjoy!

 

 

 

 

 

Veal Rollatini- Veal cutlets stuffed with goat cheese, tomato & eggplant

Rollatini are a fantastic dish to make when you're having guests over for dinner or even on a day when you have limited time but still want a hearty delicious meal.  Rollatini looks very impressive and fancy, but it is very easy to make!  If you don't like veal, you can use thinly pounded chicken cutlets instead!  I often will make Rollatini with fish like flounder too but will stuff it with grilled zucchini, caramelized onion and tomato with no cheese for a lighter meal.  I serve my Veal Rollatini with tomato sauce for some moisture but you can eat it with Basil Pesto instead, a Marsala wine sauce or a Balamic reduction.

Ingredients-

  1. 1 Medium Eggplant  Peeled and Sliced into very thin rounds
  2. 3 ounces Goat Cheese (You can also use shredded mozzarella)
  3. Extra Virgin Olive Oil
  4. Lemon Juice
  5. 1 Medium Tomato Sliced very Thin
  6. 2 Large Veal Cutlets Pounded Very Thin
  7. Balsamic Vinegar
  8. 1 Egg
  9. Seasoned Bread Crumbs
  10. Fresh Basil Leaves
  11. Salt and Pepper
  12. Canola/Vegetable Oil
  13. Tomato Sauce or Basil Pesto to top the Rollatini

Steps-

  1. Preheat the oven to 375F.
  2. Toss the sliced eggplant with extra virgin olive oil, salt and pepper.  On a barbeque grill, grill pan or george forman style grill or panini press, grill the eggplant on both sides until it has nice grill marks and is very soft and tender. Set aside
  3. Next assemble the Rollatini by spreading about 1-1.5 ounces of goat cheese on one side of each veal cutlet.  
  4. Next place slices of eggplant on top of the goat cheese (enough to cover most of the veal cutlet. Then drizzle the eggplant with some Balsamic Vinegar and a pinch of salt and pepper.
  5. Next place about two very thin slices of tomato on top of the goat cheese. Squeeze a few drops of lemon on the tomatoes and sprinkle them with a little salt and pepper.  It is important to season each ingredient so you have flavor throughout.
  6. Place 2 basil leaves on top of the tomatoes. 
  7. Gently and tightly roll up the stuffed veal.  Use some of the goat cheese to glue the seam closed or secure with a tooth pick.  Sprinkle the outside of the rollatini with salt and pepper.
  8. Beat the egg in a bowl and then carefully dip the rollatini in the egg and then the seasoned bread crumbs to coat it.  
  9. Pour enough vegetable oil in a frying pan to coat the bottom in a thin layer.  Heat the oil on medium heat.  Once the oil is hot, place the rollatini in the pan seam side down.  Once the rolaltini is golden brown, flip it onto the other side and brown it on the other side.
  10. Remove the rollatini from the pan with a spatula and place it on a baking sheet seam side down.  Place in the oven for a few minutes or until the meat is fully cooked and the rollatini is hot throughout.  While the rollatini is in the oven, heat the tomato sauce on the stove.
  11. Plate the rollatini and spoon some tomato sauce over the top and sprinkle with some chopped basil.  If you do not want tomato sauce, you can drizzle some basil pesto over the top instead!
  12. ENJOY!