Chevre and Pimiento Pastries
Total time: 20 minutes
This is a simple pastry, made with 'pantry' ingredients.... Just assemble and bake.
Ingredients:
- 3oz (90gr) goat cheese a proper goat cheese: log-shaped and wrapped in paper. It will have a thin, whitish, rind that is edible, substitute Brie or Camembert.
- 7oz (210gr) drained pimentos or roasted red peppers net weight
-
2 tsp dried oregano, divided
- 1/2 sheet puff pastry
- 1 cup (8oz, 240ml) tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp Balsamic vinegar
- 1 tsp brown sugar
Instructions:
- Thaw the puff pastry, if needed.
-
In a small saucepan heat the tomato sauce, Worcestershire, vinegar, sugar and 1 tsp oregano to a simmer.
- Cover and keep warm until needed.
- Open and drain pimientos or red peppers. If whole cut in half or slices.
- Thinly slice goat cheese.
- Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm).
- Lay the cut pastry on a baking sheet. With a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
- Divide the peppers and arrange within the scored lines on each pastry.
- Divide the goat cheese and lay on the peppers.
- Sprinkle with 1 tsp oregano .
- Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed up and are golden brown.
- Remove and serve with Tomato Sauce on the side.