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When preparing the puff pastry, I have a little trick that adds a ton of flavor.  Sprinkle some herbs de provence on top of the puff pastry and then roll it into the pastry.  You are smoothing and thinning the dough out while adding delicious herbs to it.  Need a herbs de provence substitute?  Don’t have any in the pantry?  Us a mix of your favorite dried seasonings like rosemary, thyme, oregano, basil mint and just a little lavender if you have it. 


Goat Cheese Puff Pastry

Goat cheese with herbs de provence and lavender balsamic vinegar is wrapped in puff pastry and baked until golden brown.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 47 minutes
Course Starter
Cuisine General
Servings 2 Served
Calories 92 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Salad Dressing


  • Preheat the oven to 400 degrees.
  • Very thinly slice shallots, then dice.  Finely mince the garlic. Add a tablespoon of the herbs de provence olive oil to a non-stick skillet set over medium-high heat.  Once hot, add the shallots and sauté gently until translucent. (about 1 minute)  Add garlic and continue to cook until shallots are soft and the garlic is fragrant.  When the mix is starting caramelized, about 5 minutes,  add the balsamic vinegar, season to taste with salt and herbes de Provence.  Stir and cook for about a minute.  Set aside.
  • Cut circles twice the size of the goat cheese round out of the puff pastry. Sprinkle with the 1/4 teaspoon of herbs de provence and roll into the dough.
  • Top each circle of puff pastry with the round of cheese. Top with a large mound of the carmelized shallots and garlic. Fold the pastry up around the top of the goat cheese leaving the onion mixture exposed. Tie loosely with twine to hold the puff pastry in place.
  • Mix the egg with a tablespoon of water. Brush the outside of the puff pastry to help it get golden brown when baked.
  • Put in the oven and bake for 35-40 minutes until golden.
  • Meanwhile make the dressing. Whisk everything together in a bowl. In a separate bowl, add the spring lettuce mix and the cut tomatoes. Dress the salad lightly with the dressing. Sprinkle with the salt and pepper.
  • Plate one baked goat cheese bundle on a plate with the salad on the side.  Sprinkle the plate with a little herbs de provence.  Enjoy!


Calories: 92kcalCarbohydrates: 14gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 60mgPotassium: 292mgFiber: 1gSugar: 11gVitamin A: 415IUVitamin C: 63mgCalcium: 51mgIron: 2mg
Keyword appetizer, cheese, lunch, starter
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