Peach and goat’s cheese puffs
Try the Indre goat’s cheese for this recipe
The Berry region is renowned for the quality of its goat’s cheese, some of which has the AOC award normally given to wine. Crottin de Chavignol, Selles-sur-Cher, Saint Maure de Touraine and Valencay are just a few of the many local types of cheese. Goat’s cheese can be found in all the local markets, at very reasonable prices.
Try this simple recipe – you can use ready prepared puff pastry (pate feuillete) and the wonderful white or golden peaches that are available in the Indre now. The puffs can be served as a first course, pudding or savoury.
Ingredients for 4 puffs
1 roll of ready prepared pate feuillete
1 small crottin of goat’s cheese
1 ripe peach, chopped
1 tablespoon runny honey
Preheat the oven to 200C/gas mark 6
Roll out the pastry and cut into 4 even sized pieces. Divide the peach between the pastry, leaving a border.
Crumble over the goat’s cheese.
Cook puffs in the top of the oven for 15/20 minutes.
Drizzle the honey over the cheese and return to the oven for a further 3 minutes.
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