This month I have rather unusual recipe for you: Baked Goat Cheese with Strawberry-Rhubarb-Honey.
When you're fed up with sweet strawberries, you'll love this spicy variant.
Baked Goat Cheese with Strawberry-Rhubarb-Honey
- 2/3 cup (200g) rhubarb
- 2/3 cup (200g) fresh strawberries
- 2 tablespoons butter
- 1/3 cup (100ml) white wine
- 2 tablespoons honey
- 1 bay leaf
- 2 teaspoons fresh or dried thyme
- grounded pepper
- 1 egg
- 4 sheets puff pastry (frozen)
- 1 cup (300g) gaot cheese
Clean and peel rhubarb and cut into small pieces. Wash strawberries and cut into small pieces as well.
Heat the butter in a medium sized pan and steam rhubarb for 2 minutes. Add white wine, honey, bay leaf and thyme. Bring to a boil and let cool down.
Slowly add strawberries to mixture and add salt and pepper to your liking.
Preheat oven to 400°F (200°C).
Whisk egg in a small bowl and unfreeze puff pastry. Spread whisked egg onto the pastry borders.
Cut goat cheese into 4 pieces and put each onto one of the pastry sheets. Sprinkle with pepper.
Draw up the borders of the pastry around the cheese and push gently into a cup like form. Cover with the rest of the egg.
Put the four packages onto a buttered baking tray and bake 15 to 20 minutes until crispy and light brown.
Serve together with strawberry-rhubarb-honey.
38 g fat
If the cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm.
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