Shortly before the end of the year I showed you my delicious tomato marmalade, which was very popular. And here I bring you one of the best ways to use it: these ravioli shaped puff pastries are filled with tomato marmalade and goat’s cheese, a perfect sweet and savoury combination that will be a hit wherever you decide to take it.
I first discovered these bite sized delicacies at a New Year’s eve celebration some years ago. A friend of a friend who had access to farm grown tomatoes had made their own marmalade, and combined it with the goat’s cheese in a stroke of genius. The golden puff pastry is the perfect transportation for these flavours to reach your tastebuds. And the best part is that this recipe has a cheat: we use store bought puff pastry (although you can opt to make your own).
Let’s get this party started! Here’s what you will need:
- one puff pastry sheet
- 100g goat’s cheese
- tomato marmalade
- Preheat oven at 200°C.
- Sprinkle some flour on a clean and dry surface. Roll the puff pastry slightly, and then slice it to make rectangles of about 5×10 approx.
- Take a heaped teaspoon of goat’s cheese at a time and place it on each of the puff pastry rectangles (towards one of the sides, not on the centre!).
- Take a teaspoon of marmalade and place it over the cheese.
- With some water and using your finger or a small brush, wet the edges of each pastry slice.
- Carefully fold the puff pastry over the filling, and press with a fork over all edges. The water will help it hold together.
- Bake for about 12 minutes or until slightly golden and crispy.
- Remove from the oven and allow to cool. I warn you, tomato marmalade gets VERY HOT, you don’t want to burn your tongue!
BONUS TIPS:
- Obviously this recipe can easily be adapted to about a million other ingredients. If you don’t have homemade tomato marmalade, you can always use store bought. Other marmalades that work well with goat’s cheese are: blackberry or raspberry, or even bitter orange if you feel adventurous.
- The cheese can also be changed: brie or camembert work well but be sure to close the pastries very well with fork, or you might end up with a cheesy mess.
