Oh My Goats’ Cheese Pie

Oh My Goats’ Cheese Pie

  • 1 punnet of Driscoll's raspberries (125 g)
  • 1 sheet baking paper
  • 4 sheets (10x10 cm) frozen puff pastry
  • 2 tablespoons Parmesan cheese
  • 150 g crumbled goats’ cheese
  • 2 teaspoons fresh thyme
  • 60 ml balsamic vinegar
  • 2 tablespoons honey
  • Freshly ground black pepper

35 minutes | 6-8 servings | dinner | autumn | winter | lunch | dinner | drinks | christmas

Raspberry
Recipe raspberry with goat cheese pie
Raspberry

Directions

  • Remove the berries from the fridge
  • Preheat the oven to 200°C
  • Unfold the sheets of puff pastry and place on baking paper
  • Use the tip of a sharp knife to score a 1 cm border around the edge of the pastry
  • Bake for 10 minutes and remove from the oven
  • Use a fork to flatten the inside square of the pastry
  • Sprinkle the pastry squares with the Parmesan and then the goats’ cheese
  • Return to the oven for about 10 minutes until the pastry border is golden brown
  • Bring the balsamic vinegar and honey to the boil in a small pan, and let it simmer for 5 minutes
  • Place the raspberries on top of the warm melted cheese, and sprinkle with thyme and pepper
  • Serve immediately with the honey glaze
  • Bon appetit!
Leafs Raspberry
Leafs

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