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Goat's Cheese Puff with Tomato Compote and Sauce

Starters and Tidbits A- A+

Preparation Time: MEDIUM
Serves: 4


  • 200g Puff pastry
  • 125g Goat's cheese
  • 100g Tomato compote
  • 100g Ripe tomatoes
  • 50ml Gallo Raspberry Vinegar
  • 1 Egg
  • 200g Mixed leaves salad

Spread the puff pastry squares, place a slice of goat cheese and a spoon of tomato compote in the centre of each.
Close the squares by joining the four corners in the middle, brush the beaten egg over the top and bake in an oven at 220ºc, until the pastry is puffed and toasted.
Place the remaining tomato compote over heat, add the Gallo cider/raspberry vinegar and the chopped ripe tomatoes.
Serve the puff pastry cakes over this sauce and the salad leaves on a skewer.

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