Lets start with the preparation of the shallots. I get asked all the time how to chop shallots. Here are my simple instructions. Remove the skins of the shallots and discard. There is usually two halves to each shallot. You will be using both halves of two shallots in this recipe. (four halves) Seperate the halves and place the flat side on the cutting board. Using a sharp knife, slice the shallots into thin slivers vertically. And that’s how you cut shallots.
You’ll want to cook these in a hot skillet with the flavored olive oil. Cast iron works great but you can also use a non-stick skillet. To carmelize the shallots you will cook them until they are golden brown. You’ll want to add the balsamic vinegar so that they get thick and sweet. The balsamic will get syrupy as it cooks.
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.
Brush the exposed puff pastry with egg beaten with a little water. This will make the puff pastry get golden brown when baked.
Other salad recipes that you might like to try are:
Raspberry and Lemon Salad with Crispy Chicken Croutons
Goat Cheese Puff Pastry
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 4 Oz. Slices of Goat Cheese, about 1 inch thick
- 1 Puff Pastry Sheet from a box of prepared dough, thawed
- 1/4 Tsp. Herbs de Provence
- 2 Large shallots, thinly sliced then diced
- 2 Garlic Cloves, finely minced
- 1 Tbsp. Patricia and Paul Herbs de Provence Olive Oil
- 1 Tbsp. Patricia and Paul Lavender Balsamic Vinegar
- 1/4 Tsp. Herbs de Provence
- 1 Egg
Salad Dressing
- 1 Cup Orange juice
- 3 Tbsp. Patricia and Paul Herbs de Provence Olive Oil
- 2 Tbsp. Patricia and Paul Lavender Balsamic Vinegar
- 1 Tsp. Dijon mustard
- Kosher Salt and Freshly ground black pepper
- 3 Cups Spring lettuce
- 8 Cherry tomatoes, cut in half
- Kosher salt and Freshly ground black pepper
Instructions
- 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!
