Recipe: Goat’s Cheese and Tomato Pastries
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My housemate and I had a strange array of leftover ingredients in our fridge last week, and we decided to cook them up together as a bit of an experiment. The following recipe was the result – and it turned out very well indeed…
These pastries are perfect as part of a lunch or dinner dish, or maybe even as a mega-hearty mid-afternoon snack!
10-12 cherry tomatoes
1 large red onion
Half a clove of garlic
A handful of green olives
3 tsp tomato puree
125g soft goat’s cheese
A few pinches of mixed herbs (ideally Herbes de Provence)
A few sprigs of fresh rosemary – finely chopped
A little olive oil
6 filo pastry sheets
What to do:
1. Add a dash of olive oil to a large frying pan and bring to a high heat.
2. Chop the tomatoes into quarters and simmer on a medium heat in the frying pan for a few minutes. Make sure any tomato juice from chopping them up is also added.
3. Half the olives and add to the frying pan, stirring regularly.
4. Finely chop the red onion and garlic and add in, stirring to ensure consistent cooking.
5. Mix in the goat’s cheese and tomato puree until both are fully absorbed.
6. Add the rosemary and mixed herbs, stirring so that they are evenly distributed.
7. As the mixture starts to boil, take the pan off of the heat and set aside.
8. Divide the filo pastry into 10cm squares of two layers each.
9. Place generous spoonfuls of the mixture on top of the pastry and wrap into parcels. Repeat until you run out of pastry or mixture!
10. Bake for 20-30 minutes or until crispy and golden.
Cherry Tomato and Goat’s Cheese Pastry