Amy Poeppel’s LIMELIGHT Goat Cheese Phyllo Tortes from Pascalou

Amy Poeppel’s LIMELIGHT Goat Cheese Phyllo Tortes from Pascalou

Limelight is an incisive, uproarious, and heartfelt story about the allure of Broadway and the magic of New York City, as a new Manhattanite and mother of three finds an unexpected opportunity that she’s perfectly suited for, but that just might turn her—and her family’s—world upside down.

“Limelight is a book that celebrates New York City, its theater, food, and lifestyle! There are some wonderful restaurants mentioned throughout the novel, including one of my very favorites,  Pascalou, a cozy French bistro on Madison Avenue. It would be perfect to serve their delicious warm goat cheese phyllo tortes for a book club meeting. Lottie Baglan, Pascalou’s owner, and her husband Chef Pascal Bonhomme have shared their recipe. Pair these savory tarts with a lovely French wine, and you’ll be in the perfect mood to talk books.”
– Amy Poeppel

 

Amy Poeppel’s LIMELIGHT Goat Cheese Phyllo Tortes from Pascalou

Prep Time: 20 minutes

Cook Time: 45 minutes

Amy Poeppel’s LIMELIGHT Goat Cheese Phyllo Tortes from Pascalou

A book club recipe for Amy Poeppel's Warm Goat Cheese Phyllo Tortes paired with her novel, LIMELIGHT. The recipe is from one of her favorite New York restaurants, Pascalou.

Ingredients

  • Phyllo dough pastry sheets (#7, 14” x 18” sheets), 1 sheet per torte
  • Olive oil
  • Plum tomatoes, quartered, 1 to 1½ tomatoes per torte
  • Garlic
  • Fennel seeds
  • Shallots
  • Salt and pepper
  • Montrachet goat cheese, softened, 2½ ounces per torte
  • Roasted red peppers, fresh basil, pesto and olives for garnish

Instructions

  1. Preheat oven to 350°F.
  2. Make phyllo baskets: Brush phyllo sheet lightly with olive oil. Fold sheet in half and then in half again. Mold into well-oiled large muffin tins or ramekins.
  3. Bake until phyllo is golden brown all over, bottom to top, about 25 minutes. Cool slightly, then remove from pan to cool completely.
  4. Increase oven temperature to 450°F.
  5. Roast tomatoes: Heat olive oil in a skillet, then add garlic, fennel seeds and shallots. Saute for about 30 seconds. Transfer to baking dish. Add plum tomatoes, sprinkle with salt and pepper, and bake for 45 minutes.
  6. Make tortes: Scoop a spoonful of tomatoes into each phyllo basket and top with 2½ ounces goat cheese. Garnish with roasted red peppers, fresh basil, pesto and olives.
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