Recipe by Sharon123
From the Essence of Emeril, this is a showstopper! So worth the effort! The servings is an estimate.
Top Review by Just Call Me Martha
These are well worth the effort and received rave reviews from our guests. I actually cut the pastry a little smaller and got 8 out of one sheet instead of 4, so they were more of an appetizer size. I used a vidalia onion, which carmelized quite nicely due to the extra sweetness. Since I made the turnovers smaller, the onions became a bit awkward to work with when trying to seal edges. I would suggest to anyone making this smaller size to ensure that the onions are cut paper thin or perhaps even chopped. The fresh herbs and garlic in the cheese were just perfect in our opinion. The tomato coulis was very nice and it took about 15 - 20 minutes to simmer out the released juices. The basil puree was great as well, although one could substitute a pesto here to add a bit more flavour. All in all, a splendid dish, great mix of flavours and beautiful presentation. I'll make this again for sure. Thanks Sharon.
For the Tomato Coulis
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1⁄2 lbs ripe plum tomatoes, peeled,seeded and coarsely chopped
- white pepper
For the Basil Puree
- 1 1⁄2 cups basil leaves, washed and dried
- 2 cloves garlic, minced
- 1⁄2 cup extra virgin olive oil
- 1 teaspoon salt
- fresh ground black pepper
For the Goat Cheese Turnovers
- 4 large onions, thinly sliced
- 5 tablespoons olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon chopped basil
- 2 cloves garlic, minced
- 1⁄2 lb homemade goat cheese or 1⁄2 lb use store bought goat cheese
- salt & freshly ground black pepper
- flour, for rolling out pastry
- 1 package frozen puff pastry, thawed in refrigerator
- 1 egg, beaten
Directions See How It's Made
- For the Tomato Coulis: In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
- Add garlic and cook for 1 minute longer before adding the tomatoes.
- 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.
- Serve warm with hot turnovers and basil puree.
- For the Basil Puree: Combine all ingredients in a blender and puree.
- Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
- Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.
- 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.
- Set aside to cool.
- In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
- Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
- On a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
- Using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
- Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
- Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
- In a small bowl, lightly whisk the egg.
- Using a pastry brush, brush the edges of the pastry with the egg.
- Fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
- Lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
- Preheat oven to 400 degrees F.
- 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.
- Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.