Puff Pastry with Goat Cheese, Green Asparagus, Eggplant and Pea Puree
Ingredients
- Ingredients
- 400 grams Puff pastry dough
- Pastry flour (for dusting)
- 200 grams Peas (frozen)
- 12 stalks green Asparagus
- 4 green Eggplant
- 250 grams Goat cheese
- 100 milliliters Whipped cream
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 3 handfuls Arugula
- 2 pinches sugar
- 1 Tbsp butter
- rough Sea salt (for sprinkling)
Preparation steps
Preheat the oven to 200°C (400°F) convection. Line a baking sheet with parchment paper.
Roll out the puff pastry about 1 cm thick (approximately 1/2 inch) on a floured surface and cut into 4 equal rectangles. Bake on the sheet in the oven for about 20 minutes, then remove from the oven and let cool. In the meantime, cook the peas without thawing in steamer saucepan for about 15 minutes.
Rinse the asparagus, cut below 2 cm (approximately 1 inch) and cook 8 minutes in boiling salted water. Quench in ice water and drain. Trim, rinse and slice the eggplants. Mix the goat cheese with half the cream and 3 tablespoons olive oil until smooth, season with salt and pepper. Pick and rinse arugula.
Puree the peas together with the rest of the cream (50 ml, approximately 1/4 cup) in a blender. Season with salt, sugar and pepper. Heat the remaining olive oil in a large frying pan and cook the eggplant slices in it on both sides for 3 minutes each. Put in the green asparagus and heat by swirling. Melt the butter in a second pan and heat the arugula while stirring. Heat the split pea soup in a pot, stirring.
Cut every puff twice horizontally so that 3 slices arise. Arrange the arugula on plates as a bed and put together the puff pastries with goat cheese, eggplant, pea mousse and asparagus. Sprinkle top pastry sheet with coarse sea salt.
