Fig and Goat Cheese Turnovers with Mixed Green Salad
Total Time:1 hour
The tanginess of goat cheese balances out the sweetness of the figs. This classic pairing shines in these sweet and savory turnovers.
- 1 pie crust
- 1 tablespoon butter
- 2-3 shallots (or 1 small onion), diced
- 4-6 ounces dried figs (or fresh figs)
- 1-2 sprigs thyme, plus 1 tablespoon minced, set aside
- 1 bottle red wine of your choice (fruity Tempranillo is nice)
- 3-4 ounces goat cheese, softened to room temperature
- 1 egg, beaten
- 1 pound mixed greens
- 1/4 cup walnuts, chopped and toasted
- 1/4 cup olive oil
- 1 tablespoon reduced red wine (leftover from making fig spread)
- 1 teaspoon red wine vinegar
- 1 shallot, minced (or about 1-2 tablespoons of minced onion)
- 1 tablespoon honey
- Salt and pepper to taste
- In a medium saucepan, saute shallots in butter over medium heat until they are translucent. Add figs, sprigs of thyme and most of the bottle of wine (reserving a glass for yourself!). Gently simmer on low heat until the figs have softened and the wine has reduced a bit. (This goes for both frozen and fresh figs.)
- Strain the figs, reserving the wine and discarding the thyme. Pour the wine back into the saucepan and continue to simmer, on medium-low, until it has reduced by about half.
- Meanwhile, combine the softened goat cheese and about half of the minced thyme. In a food processor, combine the figs and the other half of the minced thyme. Process until smooth. Stream in the reduced wine (reserving at least a tablespoon to be used in the vinaigrette) until you get the consistency of preserves. You can also stream in a little honey to sweeten it up if you’d like. You now have a fig spread! Allow the fig spread to cool at least to room temperature (Note: This can also be made the day before).
- Roll out the pie crust. Cut into eight 3 inch squares. You might have to re-roll scraps a few times. Set the squares on a parchment-lined baking sheet. If the dough starts to get too soft, place the baking sheet with pie dough in the refrigerator for a little bit.
- Fill the center of the pie crust squares with a small spoonful of goat cheese and a small spoonful of the fig spread, leaving enough space around the edges for sealing. Brush a little of the egg wash around the edges. Fold one corner of the pie crust over to its opposite corner to form a triangle. Seal the edges together with your fingers. Continue until all turnovers have been filled and sealed. Brush the tops of the turnovers with egg wash.
- Bake turnovers for about 15-20 minutes, or until golden brown, in a pre-heated 350 F degree oven.
- Meanwhile, make the vinaigrette for the mixed green salad by combining the reduced red wine, red wine vinegar, honey and minced shallots. Whisk in the olive oil until combined. Add salt and pepper to taste.
- Toss the mixed greens with the vinaigrette and mound on the center of 8 small plates. Sprinkle walnuts over the top. Place one turnover over each salad. Serve and enjoy!
Delicious as either a light lunch or an appetizer.
Calories: 314, Fat: 15 g, Cholesterol: 48 mg, Sodium: 76 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Protein: 7 g