Goat Cream Cheese Puff Pastry with Tomato Ragout

For the goat cream cheese patties, wash the zucchini, cut off the ends and cut 4 very thin slices lengthwise (e.g. with a bread slicer).

Fry the slices in olive oil without letting them take color. (They should just be pliable afterwards!).

Remove and drain on paper towels. Clean the carrot and cut 2 very thin slices lengthwise from the center (peeler).

Bring water to a boil and blanch the carrot slices and the chive stalks briefly.

Keep the water for the tomatoes! Peel the onion, dice finely. Cut the tomatoes crosswise, blanch, skin and seed and cut into small cubes.

Sauté the onion in olive oil, add the tomatoes, tomato paste, red wine and spices. Simmer until it is thick but still chunky. In a small saucepan, boil down the apple juice and balsamic vinegar to a syrupy consistency.

Preheat oven to 90 °C. Cut the fresh goat cheese into large cubes and make into parcels with the zucchini slices, wrap with 1 carrot slice and tie with a chive stalk like a gift wrap.

Put half of the tomato ragout on a plate and place the goat cheese parcel on top. Place in the oven just long enough for the cheese to begin to run. Serve with the marinade.

Preparation Tip:

When the tomato ragout is still lukewarm/warm, it is enough to heat the goat's cream cheese packets in an oven-safe dish until the cheese starts to run and then just jerk the cheese onto the arranged tomato ragout with a spatula.

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