Goat Cheese En Croute

When you remember a dish you had at a restaurant 10 years later, it’s worth recreating. This would be best served with a side salad with a lemon or citrus vinaigrette. It’s a rich dish so this helps cut it.

Ingredients

2 Sheets Puff Pastry, thawed 40 minutes

Roasted vegetables - I used brussel sprouts, turnips, carrots, sweet potato. Mine were cut up in bite sized pieces but if you used thinly sliced and could stack them it would be even easier

Few Tbsp goat cheese

Top with Dijon Cream Sauce (recipe below)

What To Do

Preheat oven to 375*.

Thaw puff pastry and lay on a piece of parchment paper on a baking sheet.

Sprinkle or spread (depending how soft) goat cheese across puff pastry

Top with roasted vegetables

Lay other piece of puff pastry on top

Pinch corners with your fingers or a fork

Brush with egg wash or milk

Bake in oven for 45 minutes or until golden brown.

Top with dijon cream sauce below.

Dijon Cream Sauce

Ingredients:

•2 tbsp unsalted butter
Few tbsp finely diced red onion
1/4 cup white wine
1.5 cups heavy cream

1/2 cup almond milk
1-2 tbsp Dijon mustard
1/2 tsp sea salt
Few dashes ground white pepper

What To Do

Melt the butter and then briefly saute red onion. Next add the white wine and let reduce for 5 minutes then add the cream and whisk together. Add the dijon and salt/pepper. Bring to a simmer. Let the cream reduce by at least half, which should take about 10 to 15 minutes. Once done, the sauce should be thick enough to coat the back of a spoon. Taste for seasoning and serve.