Cheese, please

A week before Shavuot, stores are already offering many specials on dairy products.

By RUTH OLIVIERI FOR TNUVA
RED ONION QUICHE WITH GOAT’S CHEESE (photo credit: DANIEL LAYLA)
RED ONION QUICHE WITH GOAT’S CHEESE
(photo credit: DANIEL LAYLA)
Take advantage of the great specials the large dairies are offering in time for Shavuot, and don’t stop at just making cheesecake. The following recipes are full of flavor and are perfect for a light lunch or a warm summer supper.
RED ONION QUICHE WITH GOAT’S CHEESE Makes a 24-cm. round pie
The red onions are baked in balsamic vinegar and then combined with a rich mixture of cheese and cream, producing a glorious pie.
✔ ½ package of a 450 gr. Ma’adanot frozen salty crust dough, defrosted.
For the filling: ✔ 4 tsp. olive oil ✔ ½ cup balsamic vinegar ✔ ¼ cup light brown sugar ✔ 4 red onions, quartered ✔ 2 eggs ✔ 125 ml. cream (38% White Chef) ✔ Salt and pepper ✔ 150 gr. Gilad Kashkaval cheese, grated ✔ 200 gr. roll Fromez goat’s cheese, sliced into ½-cm rounds ✔ Leaves of 3 thyme sprigs
Heat oven to 180°. Line a baking sheet with parchment paper.
To prepare the onions: Mix oil, vinegar and sugar in a bowl. Add cut onions and mix until onions are coated. Arrange on the baking sheet with cut side up. Bake for 20 minutes, remove from oven and cool. Leave the oven turned on.
To prepare the shell: Line the bottom and sides of a round 24-cm. pie dish with the defrosted dough and cut away any excess pastry. Place round piece of parchment paper on the bottom and pour a fistful of dry beans or chickpeas on top as weights.
Bake the pastry shell for 10 minutes. Remove the beans and paper and bake 5 more minutes until color is light gold. Remove from the oven and leave it turned on.
Meanwhile, whip eggs and cream and season with salt and pepper.
When pastry shell is ready and cooled a little, sprinkle it with the grated Kashkaval cheese, arrange the onions in a layer, with cut side up, and place the goat’s cheese rounds in between the onions. Sprinkle with thyme leaves and pour the egg mixture on top.
Bake at 180° for 45 minutes or until the top of the quiche settles and is golden in color. Remove from oven and let cool for 15 minutes before serving.
Note: Use the same method to prepare leek quiche: Omit the onions and replace with a 600 gr. bag of frozen leeks or fresh leeks sliced. Sauté in butter for 8-10 minutes, add 3 Tbsp. balsamic vinegar and season with salt and pepper. Strain well before placing in the baked pastry shell.
SUN PIE WITH SWISS CHARD AND FETA CHEESE Makes two 24-cm. pies
This beautiful pie looks like a sunflower.
The crispiness of the puff pastry and the smooth filling complement each other perfectly.
✔ 1 package of Ma’adanot ready frozen butter puff pastry,, defrosted.
Filling: ✔ 1 container 5% cottage cheese ✔ 250 gr. grated Gilad Kashkaval cheese ✔ Salt and pepper ✔ ¼ tsp. ground nutmeg ✔ 4 large leaves of fresh Swiss chard, green part only, chopped ✔ 250 gr. Piraeus 16% feta cheese, crumbled ✔ 1 jar artichoke paste (use Olivia) ✔ 1 egg, beaten
To prepare filling:
Mix cottage cheese, half of the grated Kashkaval, salt, pepper and nutmeg. In another bowl, mix together the chopped Swiss chard with the crumbled feta and the rest of the Kashkaval.
To shape and bake: Cut the pastry into two equal parts. Using a plate, cut each square into a 24-cm. round. Using a smaller plate, mark a small 20-cm. diameter inner circle. Cut short incisions 5 cm. apart around the edges of the pastry and fold over into small triangles (as shown in the photograph).
Prepare pastry rounds the same way.
Place both in the freezer for 10 minutes.
Heat the oven to 190°.
Spread ½ of the artichoke paste on the inner circle of each pastry round. Divide the cheese mixture between the two pies. In the middle of each, place a heap of the Swiss chard and cheese mixture. It will even out during baking.
Brush the edges of the pastry with the egg.
Bake for 30 minutes or until golden. Cool a little and serve warm.
If you want to prepare in advance, you may fill the pastry shells and freeze until ready to bake. No need to defrost.
CAULIFLOWER TABULEH WITH GOAT FETA Makes 6-8
This is an upgrade of the famous tabuleh salad. Instead of bulgur, use grated cauliflower and add feta cheese for extra flavor.
This is a very low-calorie salad, and the taste is fresh and delicious.
✔ 1 medium-size cauliflower, florets separated ✔ 100 gr. dried cranberries ✔ 1 red chili, seeds removed, very thinly sliced ✔ 5 celery stalks ✔ 1 lemon, with the skin, seeds removed, finely chopped ✔ 1 bunch fresh coriander, leaves only, chopped ✔ 1 bunch fresh mint, leaves only, chopped ✔ 1 bunch fresh parsley, leaves only, chopped ✔ 5 sprigs green onion, chopped ✔ 50 gr. roasted sesame seeds ✔ 50 gr. roasted sunflower seeds ✔ 50 gr. roasted pumpkin seeds
For the dressing: ✔ ¾ cup olive oil ✔ ½ cup lemon juice ✔ 1 heaping tsp. salt ✔ 2 Tbsp. honey ✔ Pepper
To serve: ✔ 250 gr. Piraeus 16% goat’s feta cheese, cubed
To prepare salad: Place cauliflower florets in a bowl. Pour boiling water to cover and leave for 2-3 minutes. Strain and dry. Grate the florets and place in a large bowl. Add the rest of the salad ingredients.
To prepare dressing: Place all the dressing ingredients in a jar with a tight lid. Shake well and pour over the salad. Sprinkle the feta over the salad and serve.
You can use the cauliflower without blanching at all.
You can prepare in advance and refrigerate up to 2 days, but always add the cheese just before serving.