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Vegetable, Thyme and Goat Cheese Strudel
Description Vegetables, Thyme & Goat Cheese Strudel
(Serves 8)
1 box phyllo dough
1 pound unsalted butter
1 pound drained whole milk ricotta cheese
1 pound goat cheese
1 cup corn flakes
2 cups sliced & blanched vegetables
1 small onion, chopped fine
2 cloves garlic, minced
1/4 cup grated Parmigiano Reggiano
1 teaspoon fresh herbs Thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Prepare “Mise en place”: melt butter, crumble corn flakes, have side towels ready. Prepare filling. Melt two tablespoons of butter in a frying pan and cook onion and garlic. Add blanched vegetables. In a large bowl, combine ricotta, goat cheese and Parmigiano cheese. Add fresh thyme and vegetables onion mixture. Season to taste with salt and pepper. Spread one sheet of phyllo dough on top of a towel. Brush phyllo with butter and sprinkle corn flakes on top. Add a second sheet of phyllo and repeat process until you have four complete layers.
Place one fourth of the cheese mixture on top of the prepared phyllo and top with vegetables onion mixture. Roll phyllo up jelly roll style, and place roll on a parchment line cookie sheet. With a serrated knife, cut roll into slices (don’t cut all the way through the strudel) and brush top with butter. Bake in a preheated 400°F oven for 20 minutes or until golden brown. Serve with lemon thyme sauce. Prepare three more vegetable strudels. Bake or wrap and place in the freezer.
Lemon Thyme Sauce
1 minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine Juice of one lemon
1 Tablespoon fresh thyme
1 teaspoon Dijon mustard
1 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper
In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil and reduce by half. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Stir in the thyme and serve.
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