Entertaining with Chef Eddie

Recipe: - Foyet de Fomage

This recipe was given to me by a friend who is also a Chef; he and I have used it in both professional and private functions. It is a simple and elegant recipe. The sweet and tartness of the apple is enhanced by the sharpness of the onion and is then balanced by the salt and the creaminess of the gruyere cheese.

This is one that you should have in for emergencies. It can be prepared in less than an hour from start to finish and can also be made up to a day ahead and reheated. It should be served at room temperature or just above.

When you make this you want to thaw the Puff Pastry just to the point that it is malleable. If it becomes too thawed it becomes sticky, hard to manage and may tear.

Puff Pastry is nothing more than butter and flour that is formed into dough and rolled and folded many times to form hundreds of layers. When the pastry is baked the moisture in the butter creates steam which causes the dough to rise giving it its flakey delicate layers.

Other uses for Puff Pastry are Napoleons, Beef Wellington, and can also be a good substitute for Croissant dough.

Foyet de Fomage

1 Sheet Puff Pastry
1 Green Apple (peeled & cored)
1 small Yellow Onion sliced in thin rings
2 cups Grated gruyere cheese
1 Egg with a small amount of water (beaten)

Unfold puff pastry and roll slightly. Place on large parchment lined baking pan.
Slice apple thinly. On half of the puff pastry sheet layer the apple, cheese, & onion. Brush top with egg wash and bake at 350 degrees F. (conventional oven) or 300 -325 degrees (convection oven) and bake until golden brown
Printable Recipe

 

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