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Goat Cheese Gallettes with Raspberry Sauce Veg HT HD 25mins
Serves 4 Hot Vegetarian Fruit Vegetables Hors d'oeuvre Starter Appetizer
Ingredients 175g/6oz Puff Pastry 225g/8oz fresh or frozen Raspberries 25g/1oz Caster Sugar 275g/10oz Chevre Cheese Freshly ground Black Pepper Baby Salad leaves to serve
Instructions
1.
Preheat the oven to 200C, 400F, Gas Mark 6.
2. Using a sharp knife, make an indentation around the edge to form a border about 2.5cm/1 inch wide, making sure not to cut all the way through. Place the squares on a baking sheet bake for 15 minutes until risen and golden.
3. Meanwhile, place the raspberries in blender of food processor and process until smooth. Pass the puree through a sieve to remove the seeds.
4. Place the raspberry puree in a saucepan together with the sugar and heat over a very low heat, stirring from time to time, until the sugar has dissolved. Taste and add a little more sugar if desired but it shouldn't be too sweet.
5. In a small mixing bowl, break up the cheese, seasoning with a little freshly ground black pepper and mix well.
6. Place ¼ of the cheese mixture on each pastry square then return gallettes to the oven for 5 minutes to warm through.
7. To serve - divide the salad leaves between 4 individual plates, place 1 gallette on each plate and drizzle a little of the warm sauce over top. Serve warm.
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