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Puff Pastry with Goat Cheese, Bacon, Sautéed Vegetables & Mint Recipe
Delicious midweek snack with simple ingredients comes together quickly!
I baked this delicious midweek snack with some puff pastry, indulgent toppings, and a bit of vegetables I had handy in the fridge. For this recipe, I’ve included the tools and ingredients you’ll need, as well as steps to prepare. Check out the process pictures at the end!
Knife & cutting board
Puff pastry, thawed
1/4 yellow onion, sliced
1 medium shallot, sliced
2 cloves garlic, minced
1/8 red cabbage, sliced
1/2 zucchini, sliced
1 Tbsp butter, melted
1 package of goat cheese (I used truffle flavored)
3 pieces bacon, cooked and chopped
1 small bunch mint, chopped
Red chili pepper, to taste
Salt, to taste
Thaw puff pastry according to package directions.
Cook bacon per your preferred method: I prefer it in the oven for 10 minutes at 450º. When bacon is done cooking, turn oven down to 375º.
Prepare onion, shallot, garlic, cabbage, and zucchini.
Heat up olive oil in pan on medium, add vegetables and seasonings. Sauté until softened. I like to start with onions, add garlic until fragrant, then add cabbage before the zucchini. When the zucchini starts to brown, turn off the heat.
Melt butter over low heat.
Slice puff pastry into portions and place on Silpat liner. Brush with melted butter.
Spread goat cheese on puff pastry. Add vegetable toppings. Slice cooked bacon and place on top. Put the sheet pan into oven.
Cook for ~25 minutes. Check it after 15 minutes and adjust according to preference. You can even pop it in the broiler for 5 minutes.
Chop mint while the puff pastry is cooking.
When puff pastry is done cooking, top with mint and a sprinkle of salt and pepper.