It is a variation of a savory crepe, actually. I made the dough with wheat flour (basically a pie crust recipe), adding for the middle bit of 2 cups ricotta, 2 cups goat's cheese, 3 eggs, fresh rosemary and thyme, and a bit of kosher salt. You then pleat the edges of the dough up around the cheese, using an egg wash to hold the pleats into place, freeze for 30 minutes and then bake at 375. I probably should have made the opening a bit smaller (and the dough not so thin, as it spread out in baking) so you could see the pleating better. After 30 minutes, I added the Bartlett pears, which I had previous grilled on a cast iron grill. Bake another 15 minutes, let cool for 20 minutes, garnish with parsley and fresh pomegranate seeds, and serve warm!
Served with a cup of soup and a nice mixed green salad, it was a lovely way to end the weekend after a whole lot of turkey, stuffing, and mashed potatoes.
We then thought of all the stuff one could have in the middle (prosciutto! mushrooms! butternut squash!) and determined that when his parents come for their visit in December, we will make this again.
1 comment:
Yum! I could eat that right now. Love your house. Every time I see lamb chops I think of you and wish you were here to cook them for me.
I mean to cook them *with* me. Whatever.
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