Those who know me, know that I have an addiction to cheese. They also know that despite loving cheese I am not keen in the slightest on Goat’s cheese (blasphemy I know)! However, a little while ago a friend of mine said ‘trust me Gab, you’ll love this’. And because I am convinced that I will one day be able to train myself to love goat’s cheese equally, I gave it a go and she was surprisingly right.
Being a lazy Sunday afternoon at home alone while the husband is at the cricket and for the first time in I can’t remember how long where I actually have nothing to do, I decided to give this recipe a go knowing that I had some left over marinated Meredith goat’s cheese in the fridge from a party and a random solo bit of filo pastry in the freezer…
One sheet of filo pastry . Olive oil marinated Goat’s cheese . Handful of cherry tomatoes . One egg yolk . One large red onion . One clove of garlic . 2 tbls of balsamic vinegar . 1 tbls of brown sugar . Olive oil . Sprigs of thyme and sage . Salt + Pepper
Preheat oven to 180 degrees C
While the oven is heating up, in a heavy bottomed pan, throw in the sliced red onion and the thinly sliced clove of garlic with a good glug of olive oil. Cook for 15-20 mins on med-high heat and stir frequently to make sure it doesn’t stick. Once the onion and garlic are nice and soft, add the balsamic, sugar and a pinch of salt and turn down the heat to low, stirring frequently for another 15 mins.
Once the onion is all done, put aside and lay your sheet of filo on some baking paper on a flat oven pan. Cut to your desired size (mine was about 20cm x 20cm).
Score a 1 1/2 cm border around the edges (careful not to cut through the filo) and with a folk inside the centre of the border, pierce the filo a few times to help with the cooking. Then with your egg yolk (mix in a small splash of milk) evenly apply to the border section of the pastry.
Keeping in the border, then fill the centre with your onion mixture, a layer of sliced cherry tomatoes, a layer of crumbled goats cheese, a good sprinkle of salt and pepper and some of your thyme and sage (leaving some for garnishing).
Bang that baby in the oven for 15 mins pour yourself a glass of chilled Riesling and you will have yourself a very yummy Sunday afternoon bite! Try serving it between two with a side of green salad and a sweet honey mustard dressing.