Goat Cheese Turnovers with Tomato Coulis and Basil Puree
Delight your guests with these irresistible Goat Cheese Turnovers with Tomato Coulis and Basil Puree, a sophisticated appetizer that blends creamy, tangy, and fresh flavors into one elegant bite. Encased in golden, flaky puff pastry, the turnovers feature a luscious filling of goat cheese and cream cheese, perfectly balanced with the vibrant duo of accompaniments: a velvety tomato coulis made with sweet cherry tomatoes and a fragrant basil puree enriched with Parmesan and pine nuts. With simple yet refined techniques such as blending fresh herbs and crafting a smooth coulis, this recipe elevates any gathering or special occasion. Serve these turnovers warm, garnished with a drizzle of basil puree and coulis, for a visually stunning and mouthwatering starter that’s rich in flavor and presentation. Perfect for entertaining, these cheesy delights are ready in under an hour and make an unforgettable addition to your table.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 150 grams Goat cheese
- 50 grams Cream cheese
- 1 large Egg
- 1 tablespoon Milk
- 250 grams Cherry tomatoes
- 2 tablespoons Olive oil
- 1 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 20 leaves Fresh basil leaves
- 1 tablespoon Pine nuts
- 15 grams Parmesan cheese
- 1 teaspoon Lemon juice
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the goat cheese and cream cheese until smooth and creamy. Set aside.
Roll out the puff pastry sheets slightly and cut each sheet into 4 equal squares.
Place a spoonful of the cheese mixture in the center of each square. Fold the pastry over to create a triangle, sealing the edges by pressing down with a fork.
In a small bowl, beat the egg with the milk to make an egg wash. Brush the tops of the turnovers with the egg wash.
Place the turnovers on the prepared baking sheet and bake for 15–20 minutes, or until golden brown and puffed. Allow to cool slightly before serving.
To make the tomato coulis, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the cherry tomatoes, garlic, salt, and sugar. Cook for 10 minutes, or until the tomatoes soften and break down.
Transfer the cooked tomatoes to a blender and blend until smooth. Strain the mixture through a fine mesh sieve to create a silky tomato coulis. Set aside.
For the basil puree, in a food processor combine the basil leaves, pine nuts, Parmesan cheese, lemon juice, remaining olive oil, and black pepper. Blend until smooth.
To plate, spoon a generous amount of tomato coulis onto the plate. Place a goat cheese turnover on top, and drizzle with basil puree. Serve warm and enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 515 mg | 40% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
