Outside on the sunny terrace of my neighborhood lunch spot Jaurès in Paris, the half–North African, half-French staff is serving a chèvre chaud salad with crispy envelopes of goat cheese folded inside pastry. For a regular chèvre chaud, the goat cheese is gratinated on baguette slices, but wrapped in brick dough. It really is pretty delicious. Brick is commonly used for wrapping bites in the Tunisian cuisine. The sheets resemble spring roll pastry or filo dough—and you could use these as well—but they’re not quite the same. Brick dough is made from ground cooked semolina; filo dough is made from regular wheat flour. Indonesian wheat spring roll sheets are also made from wheat flour, but these usually have egg white or coconut oil added, rendering them less crispy than filo dough and making them better alternatives for brick pastry. Remember, as with all pastry sheets, carefully cover the ones you’re not working with to keep them from drying out. Try different doughs out and decide for yourself which type you prefer.
Crumble the goat cheese, combine in a bowl with the Peppadews and parsley, and fold in the mustard and whiskey. Generously season with black pepper.
Brush a strip of dough with the melted butter. Scoop a rounded tablespoonful of the goat cheese mixture onto one end. Fold the opposite edge over, then fold the dough over diagonally. Continue folding over the dough until you have a neatly sealed triangle. Place on a parchment paper–lined baking sheet and repeat with the remaining dough and filling.
Make the salad: Whisk the vinegar, oil, mustard, and garlic together. Toss with the lettuce. Divide the salad among four plates and arrange the tomato wedges on top (and perhaps add some pieces of crisp bacon, nuts, and thin shallot rings—always lovely.) Place three brick bites on each salad and serve.
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