Smoked Salmon and Goat Cheese Torta

posted in: Recipes | 0

Best paired with Adam Puchta Dry Vignoles

Smoked Salmon and Goat Cheese Torta
Served at the 2013 Say Cheese Wine Trail.
  • 1 package (17.3 oz) puff pastry sheets
  • 5 eggs
  • 1½ cup sour cream
  • 32 oz. goat cheese1-8 oz package of cream cheese
  • 2 cups shredded Italian cheese blend
  • Chives, to taste (dried or fresh)
  • Parsley, to taste (dried or fresh)
  • Salt and pepper to taste
  • 6 – 8 oz. thinly sliced smoked salmon
  • Garnish with: additional sour cream & dill weed

Pre-heat oven to 400° F. Roll out puff pastry on lightly floured surface and transfer to baking sheets. Using a fork, pierce dough all over. Bake until golden brown, about 15 minutes. (Can be prepared 1 day ahead. Cover and let stand at room temperature).In a large mixing bowl, beat together sour cream, goat cheese, cream cheese, shredded cheese, chives, parsley and salt. Incorporate eggs one at a time, blending well after each addition. Spread on prepared  puff pastry crusts. Bake at 400° for 15 – 20 minutes.

Cut into squares and top with smoked salmon, sour cream and dill.

NOTE: Recipe makes 2 – 18×13 sheet pans