Roasted Vegetables & Herb Goat Cheese in Puff Pastry

I haven’t cooked a “real” dinner in a long time. Z and I have been eating a lot on-the-go or fending for ourselves for dinner, so I’ve been consuming a lot of veggie burgers and egg sandwiches these past few weeks.

Last night, however, I was determined to make us a real meal – but it had to be quick, as Z had to be somewhere at 7:15 (I get home around 6:30). We had a sheet of puff pastry in the freezer, and I had picked up some peppers and an onion at the market near my work earlier that day. With those ingredients, dinner was born.

First, I roasted the peppers and onions with some olive oil, salt and pepper.

While the vegetables were roasting, I sliced up some grape tomatoes and thawed the puff pastry.

Then, I opened up the star of the meal: Garlic and herb goat cheese from Trader Joe’s.

Within 20 minutes, we had a simple, healthy and satisfying dinner.

Roasted Vegetables & Herb Goat Cheese in Puff Pastry

Yields: 4 servings

-1 onion, chopped

-1 green bell pepper, chopped

-Salt and black pepper, to taste

-1 tbsp. extra virgin olive oil

-1 tsp. minced garlic

-Splash white wine

-Butter, for baking dish

-1 sheet of packaged frozen puff pastry, thawed

-1/4 cup grape tomatoes, halved

-1 oz. Garlic & Herb goat cheese, crumbled

-Crushed red pepper, to taste

Directions:

1.) Preheat oven to 400 degrees. In a bowl, toss peppers and onions in olive oil, salt and pepper; spread evenly on a baking sheet, and roast in oven for 10 minutes.

2.) When the vegetables are tender, remove from the oven. Toss peppers and onions with garlic and white wine. Butter a pie baking dish, and place puff pastry in the middle of the dish. Pour vegetables over the pastry.

3.) Sprinkle the tomatoes over the roasted vegetables, and top with the crumbled goat cheese. Season with crushed red pepper and a bit more salt and black pepper. Folder puff pastry over the vegetables and cheese, and dab (or brush) the pastry with olive oil, to help it brown.

4.) Cook the pastry in the oven for about 20 minutes, or until pastry is golden brown. Serve immediately, while puff pastry is still crisp.

The end result was a crispy, flaky, buttery pastry filled with sweet, flavorful vegetables and tangy goat cheese.

Despite how simple this was to make, it ended up being a rather elegant dinner. Even though we ate this quickly by itself, this pastry would pair well with a side salad for a well-rounded, nutritious (and affordable!) weeknight meal.

What quick-and-delicious meals have you made lately?

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