Goat Cheese Turnovers with Tomato Coulis and Basil Puree Recipe

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Goat Cheese Turnovers with Tomato Coulis and Basil Puree
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Ingredients
22
Count
Nutrition
479
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. For the Tomato Coulis: In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
  2. Add garlic and cook for 1 minute longer before adding the tomatoes.
  3. Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.
  4. Serve warm with hot turnovers and basil puree.
  5. For the Basil Puree: Combine all ingredients in a blender and puree.
  6. Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
  7. Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.
  8. For the Goat Cheese Turnovers: In a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes.
  9. Set aside to cool.
  10. In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
  11. Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
  12. On a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
  13. Using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
  14. Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
  15. Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
  16. In a small bowl, lightly whisk the egg.
  17. Using a pastry brush, brush the edges of the pastry with the egg.
  18. Fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
  19. Lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
  20. Preheat oven to 400 degrees F.
  21. When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy.
  22. Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.78 Kcal (2005 kJ)
Calories from fat 364.6 Kcal
% Daily Value*
Total Fat 40.51g 62%
Cholesterol 50.22mg 17%
Sodium 424.64mg 18%
Potassium 534.04mg 11%
Total Carbs 18.59g 6%
Sugars 6.88g 28%
Dietary Fiber 5.22g 21%
Protein 13.27g 27%
Vitamin C 19.2mg 32%
Iron 6.6mg 37%
Calcium 433.3mg 43%
Amount Per 100 g
Calories 190.89 Kcal (799 kJ)
Calories from fat 145.37 Kcal
% Daily Value*
Total Fat 16.15g 62%
Cholesterol 20.02mg 17%
Sodium 169.3mg 18%
Potassium 212.92mg 11%
Total Carbs 7.41g 6%
Sugars 2.74g 28%
Dietary Fiber 2.08g 21%
Protein 5.29g 27%
Vitamin C 7.7mg 32%
Iron 2.6mg 37%
Calcium 172.7mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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