Goat cheese puff pastry, fresh chives, sundried tomato pesto, garlic confit |

Preparation time: 30 min

Preheat your Four at 400 °F

• Preparation

  Lightly crush the garlic with the skin.  Finaly slice the chives.

  Prepare the eggwash, a bowl of water and a brush.

  Grate the parmesan.  Roast the pine nuts in the oven for roughly 5 minutes or until nice and golden.

• Puff pastry

  With the help of a round cutting mold, cut 2 inch circles from the sheet of puff pastry.  On a baking sheet lined with parchment paper, place 12 of the puff pastry circles.  

  With the other 12 circles, use a 1 inch ring mold to cut out a hole in the center.  This will give you rings.

  Using the brush, lightly wet the first 12 circles and then place the 2 inch rings on top with a slight pressure to make sure that they stick.  Brush them a second time with the eggwash.  Cook in the oven for 15-20 minutes or until cooked through with a nice golden color.

• Roasted garlic and goat cheese

  Garlic

  On a sheet of aluminum foil, place the garlic, season with salt and pepper and drizzle with olive oil.  Close the aluminum foil to form a pouch and cook in the oven for roughly 30 minutes at 365°F.

  Set aside.

  Goat cheese

  Whisk the goat cheese and add a little bit of cream if necassary un order for it to be nice and smooth.  Add the chives and season to taste.

• Sundried tomato pesto

  With the help of a blender or food processor, blend together the basil, sundried tomatoes, pine nuts, capers, cheese, garlic and lemon juice.  Add the olive oil as you blend until the mixture is nice and smooth.  Season with salt and pepper to taste.  Set aside.

• Plating

  Remove the cap from the puff pastries and with the help of a pastry bag, fill the inside to half and garnish with a roasted garlic piece.  Top with the goat cheese.  Decorate with little balls of tomato pesto and a nice basil leaf.