Walnut and Goat Cheese Puff Pastry with Winter Savory and Rosemary
Serve these pastries hot, along with a favorite aperitif, such as a crisp rose wine from Tavel or Bandol, or a glass of pastis.
1 sheet prepared puff pastry, approximately 12-inches by 10-inches (I use Pepperidge Farms frozen puff pastry, thawed)
2 to 3 ounces soft goat cheese or blue cheese
3 tablespoons finely chopped toasted walnuts
2 tablespoons finely chopped fresh rosemary
1 tablespoon finely chopped winter savory
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
Preheat an oven to 435 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, spread out the pastry dough. Sprinkle it lightly with flour and roll to a scant ¼-inch thick. Cut the pastry in half, lengthwise. Using a spatula, spread the surface of each half with the goat cheese to within ½-inch of one of the long sides, or crumble with blue cheese. Sprinkle the walnuts, rosemary, winter savory, salt, and pepper over the cheese. Roll each piece lengthwise, ending with the ½-inch of ungarnished pastry. Using a little bit of water, seal the roll.
Place the rolls sealed side down and cut into slices about ¼-inch wide. Place the slices seam side down on the prepared baking sheet. Place in the freezer for 15 minutes.
Bake until golden and puffed, 15 to 20 minutes. Let cool 5 minutes, then serve.