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1. Toast the walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 5 minutes. Turn out onto a plate to cool. 2. Mix the walnuts, goat cheese, thyme, rosemary, and lemon zest in a small bowl with just enough milk to make the lling creamy. Season with a pinch of salt and the pepper. 3. Lightly dust a work surface and a rolling pin with our. Roll out one sheet of dough into a 15-by-13-inch rectangle, lifting it several times to prevent sticking. Prick very well with a fork. Cut twelve 3½-inch squares, using a ruler and a pizza cutter or sharp knife. 4. Dollop 1 rounded teaspoon of the cheese mixture onto each square. Wet the edge of two adjacent sides with the egg mixture, fold in half to make a triangle, and seal very well with a fork. Place the pastries on a parchment-lined baking sheet, cover with plastic, and refrigerate. Roll, cut, ll, and fold the second sheet of pastry. Let the triangles rest in the fridge for 30 minutes. Reserve the remaining egg mixture. 5. Position a rack in the center of the oven and crank up the heat to 400°F. 6. Brush the triangles with the egg mixture and bake until golden and well pu ed, about 15 minutes. Transfer to a wire rack and cool until warm. 7. To serve, arrange the pastries on a decorative platter, drizzle with a little honey, and sprinkle lightly with flor de sal. VARIAÇÃO Substitute pine nuts for the walnuts.

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The new portuguese table david leite  

The new portuguese table david leite