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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is an easy to make and quiet impressive first course for a dinner party. Ingredients:
3 tablespoons extra virgin olive oil |
1 cup thinly sliced sweet onion |
4 red bell peppers, halved, seeded and thinly sliced |
1 teaspoon minced garlic |
1 tablespoon minced rosemary |
1 tablespoon minced thyme |
salt and pepper, to taste |
6 ounces goat cheese (chevre) at room temperature |
2 sheets frozen puff pasty, thawed |
minced chives, optional |
Directions:
1. Heat the oil in a large skillet over low heat. Add the onions and bell pepper, cook, stirring occasionally, for 30 minutes. Add the garlic, rosemary thyme and a good pinch of salt and pepper. Continue to cook until the vegetables are very soft, making almost a marmalade, about 15 minutes more. (Can be made in advance, cover and refrigerate. Bring to room temperature before continuing.)
2. Heat oven to 375 degrees F.
3. Lightly butter a rimless baking sheet. Roll the puff pasty out on a lightly floured board, to 1/4 inch thick. Using a plate, cut each sheet into 4 circles, for 8 circles total (or you could cut into squares). Place the circles on the cooking sheet and prick the center all over with a fork (otherwise it will PUFF and throw all your toppings off). Gently spread the goat cheese on top, (or put dollops of it on, it will spread as it cooks); top with the pepper mixture, being sure to leave a one inch boarder around the edges.
4. Bake in the center of the oven until the pasty is golden brown, about 25 minutes. Let rest for 10 minutes, sprinkle with chives, if desired, then serve.
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