Baked goat cheese with herbes de Provence

Based on 4 ratings

“If you can’t find Banon cheese, try to use fresh, round goat cheese. I add lavender to the herbs de Provence mixture—you can usually find the edible flowers in organic or health food stores (if not at the market!).”

Difficulty

Easy 👌
45
min.
Preparation
45
min.
Baking
30
min.
Resting

Ingredients

Servings:-2+
200 g goat cheese
¼ tsp herbes de Provence
¼ tsp salt
250 g flour
140 g butter
egg
20 g water
onions
4 cloves garlic
½ tsp balsamic vinegar
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
5 g basil
5 g chervil
5 g parsley
150 g mixed lettuce
egg (for coating)
salt
pepper
herbes de Provence
edible flowers
olive oil (for frying)
Metric
Imperial

Utensils

  • pastry cutter
  • 2 bowls (large)
  • oven
  • knife
  • cutting board
  • frying pan
  • rolling pin
  • cookie cutter
  • parchment paper
  • scissors
  • baking sheet
  • bowl (small)
  • Step 1/5

    To make the pastry dough, add herbes de Provence and salt to the flour and combine. Roughly chop the butter into the herbed flour using a pastry cutter. Make a well in the mixture, crack the egg in, and incorporate it using the same method. Add water little by little and continue working until a dough forms. Place the dough in a bowl and let rest in the fridge for at least 30 min. Meanwhile, preheat oven to 175°C/350°F.
    • ¼ tsp herbes de Provence
    • ¼ tsp salt
    • 250 g flour
    • 140 g butter
    • egg
    • 20 g water
    • pastry cutter
    • bowl (large)
    • oven

    To make the pastry dough, add herbes de Provence and salt to the flour and combine. Roughly chop the butter into the herbed flour using a pastry cutter. Make a well in the mixture, crack the egg in, and incorporate it using the same method. Add water little by little and continue working until a dough forms. Place the dough in a bowl and let rest in the fridge for at least 30 min. Meanwhile, preheat oven to 175°C/350°F.

  • Step 2/5

    Very thinly slice onions and garlic. Add a generous amount of olive oil to a frying pan set over medium-high heat, then add onions and sauté gently until translucent. Add garlic and continue to cook until onions are soft and caramelized. Add balsamic vinegar, season to taste with salt and herbes de Provence, and set aside.
    • onions
    • 4 cloves garlic
    • ½ tsp balsamic vinegar
    • salt
    • herbes de Provence
    • olive oil (for frying)
    • knife
    • cutting board
    • frying pan

    Very thinly slice onions and garlic. Add a generous amount of olive oil to a frying pan set over medium-high heat, then add onions and sauté gently until translucent. Add garlic and continue to cook until onions are soft and caramelized. Add balsamic vinegar, season to taste with salt and herbes de Provence, and set aside.

  • Step 3/5

    Roll out the pastry dough. You can either make smaller, individual portions, or make a larger wrapped goat cheese for sharing. There are two ways you can form the wrapped goat cheese.
    • rolling pin

    Roll out the pastry dough. You can either make smaller, individual portions, or make a larger wrapped goat cheese for sharing. There are two ways you can form the wrapped goat cheese.

  • Step 4/5

    For the first method, cut out two discs larger than the cheese, leaving at least 3 cm/1 in. of space around the edges. Place the cheese on one disc, top with a large spoonful of caramelized onions, and place the other pastry disc on top. Use water (egg or milk works, too) to seal the edges if needed and crimp them to create a scalloped edge. Cut a small piece of baking paper and roll it into a cylinder. Poke a hole in the top of the pastry and place the cylinder in—this will become a chimney and help the inside to cook. For the second method, roll out a large pastry disc with approx. 5 cm/2 in. of free space around the edges. Place the cheese in the center and, working in a clockwise motion, fold in the edges as you would with a galette, overlapping the edges to seal (using a bit of water, egg or milk to seal if needed). Top with a generous spoonful of caramelized onions. Place the wrapped goat cheese on a baking sheet, brush with some beaten egg, and transfer to the oven to bake until golden brown, approx. 35 – 45 min.
    • 200 g goat cheese
    • egg (for coating)
    • cookie cutter
    • parchment paper
    • scissors
    • baking sheet

    For the first method, cut out two discs larger than the cheese, leaving at least 3 cm/1 in. of space around the edges. Place the cheese on one disc, top with a large spoonful of caramelized onions, and place the other pastry disc on top. Use water (egg or milk works, too) to seal the edges if needed and crimp them to create a scalloped edge. Cut a small piece of baking paper and roll it into a cylinder. Poke a hole in the top of the pastry and place the cylinder in—this will become a chimney and help the inside to cook. For the second method, roll out a large pastry disc with approx. 5 cm/2 in. of free space around the edges. Place the cheese in the center and, working in a clockwise motion, fold in the edges as you would with a galette, overlapping the edges to seal (using a bit of water, egg or milk to seal if needed). Top with a generous spoonful of caramelized onions. Place the wrapped goat cheese on a baking sheet, brush with some beaten egg, and transfer to the oven to bake until golden brown, approx. 35 – 45 min.

  • Step 5/5

    To make the salad dressing, add olive oil, vinegar, and mustard to a bowl, season with salt and pepper, and whisk together. For the salad, add basil, chervil, parsley, mixed salad leaves, and edible flowers to a large bowl. Add dressing and toss gently with your hands. Serve the cheeses hot, with the salad on the side. Enjoy!
    • 2 tbsp olive oil
    • 1 tbsp red wine vinegar
    • 1 tbsp Dijon mustard
    • 5 g basil
    • 5 g chervil
    • 5 g parsley
    • 150 g mixed lettuce
    • salt
    • pepper
    • edible flowers
    • bowl (small)
    • bowl (large)

    To make the salad dressing, add olive oil, vinegar, and mustard to a bowl, season with salt and pepper, and whisk together. For the salad, add basil, chervil, parsley, mixed salad leaves, and edible flowers to a large bowl. Add dressing and toss gently with your hands. Serve the cheeses hot, with the salad on the side. Enjoy!