Ingredients
goat cheese, softened |
1/2 cup
|
finely chopped fresh parsley, divided |
2 tbsp.
|
finely chopped fresh chives |
4 tsp.
|
finely chopped fresh dill |
2 tsp.
|
clove garlic, minced |
1
|
lemon zest |
1/2 tsp.
|
(17 oz. pkg.) frozen puff pastry, thawed according to package directions |
1/2 pkg
|
EGGS, divided |
5
|
cherry tomatoes, sliced |
4
|
each salt and pepper |
1/4 tsp.
|
Directions
- PREHEAT oven to 425°F. COMBINE goat cheese, 1 tbsp. parsley, chives, dill, garlic, and lemon zest until smooth and spreadable.
- PLACE pastry on a lightly floured surface. ROLL into a 9-inch square. CUT into 4 even portions. SCORE 1/2-inch border on all sides of pastry squares with a sharp knife. PRICK pastry all over inside score lines with a fork. PLACE on a large parchment paper–lined baking sheet. TRANSFER to the freezer for 5 minutes.
- BEAT 1 egg with 1 tbsp. water; set aside. SPREAD the goat cheese mixture evenly inside the score lines of each pastry square. BRUSH the border of each pastry with egg wash.
- BAKE for 12 to 15 minutes or until pastry is lightly golden. REMOVE the baking sheet from the oven. CRACK the egg into the center of each pastry. TOP evenly with tomato slices. RETURN to oven; bake for 8 to 10 minutes or until whites are set and eggs are cooked to the desired doneness. SEASON with salt and pepper. GARNISH with remaining parsley.
Insider Tips
- Substitute tarragon or basil for dill if desired.
- Alternatively, use store-bought herbed goat cheese or your favorite flavored goat cheese for a quick substitution.
- This recipe is an excellent source of protein and choline and a good source of vitamin A.
Nutritional Info
Per Serving: 1/4th of Recipe
Calories |
534
|
Total fat |
14 g
|
Polyunsaturated fat |
1.2 g
|
Monounsaturated fat |
2.3 g
|
Cholesterol |
250 mg
|
Sodium |
726 mg
|
Carbohydrates |
41 g
|
Fiber |
2 g
|
Sugar |
1 g
|
Protein |
18 g
|
Vitamin A |
118 mcg
|
Vitamin D |
1 mcg
|
Folate |
36 mcg
|
Choline |
185 mg
|
Calcium |
54 mg
|
Iron |
5 mg
|
Potassium |
262 mg
|