This is not going to turn into a puppy blog.
After this I will restrain myself to the occasional puppy-update… Say. once a month (or so).
But I couldn't resist this shot.
Guapa – sleeping with total puppy abandon.
She didn't even move when the flash went off.
Bonnie, on the other hand, likes to be in a snug place for her naps – and wakes up at the slightest sound to see what's happening in her world.
On to the food…..
We had a lovely lunch at a sidewalk cafe in Bordeaux just before some of the family left.
I had my usual favorite: a lettuce salad with warm goat cheese on croutons.
This time, however, it was, ever so slightly, different.
On the croutons, under the warm, slightly oozing goat cheese, was a bit of pesto and honey.
It was wonderful.
The flavors blended with the tangy chevre perfectly.
I happened to have some phyllo in the fridge, and….
Chevre, Pest and Honey Tart
2 sheets filo (phyllo) dough
1 tbs olive oil
2 slices chevre (goat cheese), 3/4" (2cm) thick
4 tsp pesto
2 tsp honey
2 thick slices of a small tomato
Place 2 ramekins, 2 1/2 – 3" (6 – 7cm) on a baking sheet and set aside. Lay out 1 sheet of filo and, using pastry brush, lightly brush all over with olive oil. Fold the sheet in half, lightly brush the top. Fold in half again, the other way, so you have a small square. Brush the top lightly with olive oil. Pick the filo up by bringing all 4 corners together and carefully put inside a ramekin. Smooth out the bottom a bit so it kind of lines the ramekin, leaving the 4 corners to hang over the edge. It should all be rather loose. Repeat with other sheet and ramekin.
Spoon 1 tsp of honey into each phyllo cup. Top with 2 tsp pesto, 1 slice of goag cheese and 1 slice of tomato.
Bake at 400F (200C) for 20 minutes. The corners hanging over the edges will get quite brown very quickly – don't worry, they won't burn (Or, at least, mine didn't)
When done remove from oven and carefully remove filo cups from ramekins. Kind of wiggle, then turn upside down into your hand. Serve.
So simple and yet, so very, very good!