Cheesy Mexican Penne
If you want to add more lacto ovo vegetarian recipes to your recipe box, Cheesy Mexican Penne
Cheesy Mille Feuille with Confit Tomatoes
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 small shallot , thinly sliced (about 1/4 cup)
- 3 medium garlic cloves , thinly sliced (about 1 1/2 tablespoons)
- 1/4 cup (2 ounces) sherry (such as fino or manzanilla)
- 1 teaspoon fish sauce
- 1 pound cherry tomatoes (about 3 cups), divided
- 1 small bunch fresh thyme , tied together with twine
- 1 teaspoon finely chopped fresh marjoram
- 1/2 teaspoon kosher salt
- All-purpose flour , for dusting
- 1 (14-ounce) package frozen all-butter puff pastry (such as Dufour), thawed
- 1 large egg
- 1 teaspoon whole milk
- 8 ounces bloomy rind, Brie-style soft cheese (such as Jasper Hill Farm Moses Sleeper), cut into 1/4-inch-thick slices (about 1/2 ounce each)
- Chopped fresh flat-leaf parsley , for garnish
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