Goat Cheese in Puff Pastry with Strawberry Rhubarb Compote

Ingredients

• 4 sheets of frozen puff pastry (about 15x15 cm each)
• 200 g strawberries
• 200 g rhubarb
• 1 tbsp butter
• 75 ml dry white wine
• 1 tbsp Lemon Juice
• 1 tsp lemon zest
• 1 tbsp thyme
• 1 tbsp honey
• 4 slices goat fresh cheese (about 75 g each)
• 1 egg yolk
• pepper from the mill

Instructions

1. 1.

   Let the puff pastry thaw. Wash, trim, and halve or quarter the strawberries depending on size. Wash, trim, and cut the rhubarb into pieces. Sauté in hot butter and deglaze with white wine. Add honey, lemon juice, zest, and thyme. Bring to a boil, remove from heat, and let cool slightly. Then fold in the strawberries.

2. 2.

   Preheat the oven to 200 °C fan.

3. 3.

   Place each goat cheese slice in the center of a puff pastry square. Brush the edges with a little egg yolk, lift lightly, and press together. Brush again with egg yolk and place on a baking tray lined with parchment paper. Season with pepper and bake in the preheated oven for about 20 minutes until golden brown. Remove and serve with the honey‑strawberry rhubarb compote.