Getting a real raw goatmilk cheese like Selles-sur-Cher here is impossible, but I was able to buy the not raw kind here at EDEKA.
The cheese sits between 2 layers of a "pesto" that has not much resemblance to a classic Pesto Genovese.
It the greens are baby spinch and it is made witj whole hazelnuts. Just a bit of garlic, salt and olive oil are added. It should be a little coarse.
The baby spinach not used in the pesto was served as a side salad.
Recipe for 2 with 2 small leftover pastries:
1 rectangular butter puff pastry
175 g goatmilk creamy cheese in ash
150 g baby spinach
1 garlic clove
50 g whole hazelnuts
3 tbsp olive oil
Salt and pepper
1 egg
Prepare the pesto first by chugging the hazelnuts and 60 g baby spinach, pressed garlic, olive oil with salt and pepper in a blender. Make a coarse paste.
Use a 15 cm bowl as a template and cut out 2 circles. Spread some of the pesto on and layer some spinach leaves on top. Cut the cheese in 1,5 cm slices and set it on the spinach.
Now more pesto. Close the pastry with the second circle and use a fork to press the rim together. Use some offcuts for decor on top.
Brush with eggwash and bake at 190 C fan for 25 to 30 min
Cut through the middle, serves two.
If you have cheese, pastry dough and pesto still there, make some small pastries. Good for a handheld snack the next day.
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