Exec chef Geoffrey Caswell-Murphy created a vegetarian puff pastry appetizer perfect for entertaining. There are quite a few steps but it comes together in a jiffy.
Kitchen: Share at The Westin Edmonton
Paired with: 2016 Synchromesh Riesling.
Green Tomato and Jalapeño Gel
| 10 | green tomatoes |
| 3 | jalapeño |
| 1½ c | cider vinegar |
| 1 pinch | salt |
| 1 c | white sugar |
| 5 g | agar/300g liquid (1.6 per cent of liquid weight) |
Blend tomatoes, jalapenos together. In a saucepan, combine the blended ingredients with the vinegar and bring to a simmer for 15 minutes. Strain through cheesecloth, combine with salt and sugar and boil for 1 minute. Add agar, hydrate for 1 minute and pour into a vessel to cool completely overnight in the refrigerator. Once cooled, blend to create a smooth gel.
Puff Pastry
| 1 sheet | puff pastry |
| egg wash | |
| 2 T | chopped herbs |
Roll out the puff pastry into a larger rectangle, brush with egg wash and sprinkle with herbs. Using a multi-wheeled dough cutter, cut into 3-inch x 1-inch rectangles. Bake in the oven at 350ºF for 20 minutes, or until golden brown and slightly puffed. Reserve at room temperature.
Roasted Eggplant
| 1 kg | striped eggplant |
| 2 t | garlic powder |
| salt and pepper to taste | |
| 2 T | chives and thyme chopped |
| 2 T | oil |
Dice eggplant into a small (1/6-inch) dice and season with remaining ingredients. Roast in the oven at 400ºF for 10 minutes, or until tender with slight colour. Reserve.
Whipped Ricotta
| 600 g | ricotta |
| 1 T | chopped chives |
| 1 t | chopped thyme |
| 1 | lemon zest |
| pinch of salt |
Add all ingredients into the Robot Coupe. Blend until light and smooth. Store in a piping bag.
Mustard Tomato Pickle
| 2 kg | multi-coloured cherry tomatoes, cut in half |
| 3 lg | shallots |
| 8 t | grainy mustard |
| 8 t | Dijon |
| 1 c | cider vinegar |
| ½ c | brown sugar |
| 1 c | water |
| 1 t | turmeric |
| ¼ c | salt |
In a large sauce pot, bring together the shallots, mustards, vinegar, sugar, water, turmeric and salt to a boil and simmer until the sugar has cooked out. Add cut tomatoes into the mixture, stir well and let cool. Keeps two weeks in the fridge.
Long Sweet Pepper Coulis
| 1 kg | long sweet peppers |
| 3 T | extra virgin olive oil plus ½ c extra virgin olive oil |
| 3 T | kosher salt |
Toss peppers with 3 T oil and salt and roast in the oven at 400ºF for 17 minutes or until charred (black) and soft. Place peppers in a bowl and cover with plastic wrap to steam for 15 minutes or until cool enough to touch. Peel and seed then add peppers to a Vitamix blender and blend until smooth; slowly add in the rest of the oil to emulsify. Cool.
To assemble: Place a teaspoon stripe of pepper coulis on the bottom of the plate. Split the puff pastry in half and place the bottom at a right angle to the coulis. Place some pickled tomatoes with a little juice on one end of the pastry; then 1 or 2 pieces of roasted eggplant next to the tomatoes; 1 teaspoon of whipped ricotta next to the eggplant and finally ½ teaspoon of green tomato gel. Cover with piece of the pastry. Repeat. Garnish with toasted pine nuts and some chives or micro greens if desired. Makes about 20 puff pastry rectangles.