A star of takeaways for summer picnics and potlucks
This stewed tomato and goat cheese puff is packed with both flavor and nutrients. Goat cheese is a great source of protein, calcium, and healthy fats. It is also easier to digest than cow’s milk cheese. “Some of the fat in goat cheese comes from capric acid, a beneficial medium-chain fatty acid with anti-bacterial and anti-inflammatory properties,” says Ravi Rawat, sous chef, Grand Hyatt Kochi Bolgatty. “And as the tomatoes have been stewed, it does not lose its properties or goodness.”
Recipe courtesy Ravi Rawat, sous chef, Grand Hyatt Kochi Bolgatty
Ingredients
For the stewed tomatoes
1 onion, finely chopped
2 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup vegetable broth
4 large tomatoes, diced
For the goat’s cheese puff
1 sheet of puff pastry, thawed
4 ounces goat cheese
2 tablespoons fresh chives, chopped
1 egg, beaten (for egg wash)
Method
To make the skewed tomatoes, heat the olive oil in a large saucepan over medium heat and add the onions and garlic to the pan. Sauté until they become translucent. Add diced tomatoes, sugar, salt, pepper, oregano, and basil to the pan. Stir well.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat and cover the pan. Let it simmer for about 20-30 minutes, stirring occasionally.
Once the tomatoes have cooked down and thickened, remove from heat, and set aside.
To make the goat cheese puff, preheat oven to 400º Fahrenheit.
Cut the puff pastry sheet in approximately 4 inches diameter. Also, cut the same diameter puff with a lattice cutter. Fill the goat cheese and stewed tomato mix on the 4 inches diameter puff circle. Brush the corner with egg wash or water.
Place the puff sheet cut with the lattice cutter. Brush it with the egg wash and bake it in the oven for 15 to 20 min at the temperature. Remove the puffs from the oven and let them cool for a few minutes before serving.
