Through this week, it came to our attention that we had an over abundance of soft goats cheese.
This brought on visions of onion and goats cheese tarts, and memories of the traditional French Pissaladiere which we had first enjoyed in Nice. Decided they would be great with goats cheese as well.
Rummaged through our very well stocked holiday home pantry and found olives and a tin of Ortiz anchovies! Bingo!
Made 2 versions …both a lot more “unstructured” …both first smothered in store bought good quality onion jam. One version just onion jam and goats cheese, one with anchovies and olives. Both sprinkled with fresh rosemary and thyme. Both delicious with some fresh rocket.
These would be great to take on a picnic too once cooled to room temperature. We enjoyed them with our leftover couscous salad and some bbq sausages for a relaxed summer lunch.
Prep time: 30 minutes incl defrosting pastry cooking time: 10 minutes
- 3-4 sheets puff pastry
- 1 egg beaten
- Small can anchovies
- 6 pitted green or black olives
- 4 tablespoons soft goats cheese
- 6 tablespoons onion jam
- Black pepper
- Fresh thyme and/or Rosemary
1. Defrost puff pastry according to packet instructions
2.Pre-heat oven to 220 degrees Celsius
3. Cut pastry into half to make 6-8 lengths, crimp edges to form shallow rectangular cases
4. Brush bottoms and edges with beaten egg
5. Prick bottoms of cases with a fork to stop them puffing up.
6. Spread onion jam across the base of each case, then add anchovies and olives to half the cases. Crumble goats cheese on all the cases, then sprinkle thyme and/or rosemary and black pepper.
7. Bake in hot oven for 10 minutes or until pastry is golden and crisp.
8. Slice as you like and serve hot or at room temperature.