Monte Enebro Goat’s Cheese and Sun Dried Tomato Tart
One of my favourite cheeses at Andrew’s is a Spanish goat’s cheese, Monte Enebro. It’s an artisanal cheese with a unique black rind that is at the same time creamy in texture and complex in flavour. Only 7000 are made a year, so we’re extremely lucky to be selling it. Last summer I had some in the fridge and whipped up this super easy tart with sun dried tomatoes that are also sold at Andrew’s. Individual tarts could also be made for a quick dinner party starter.
You will need:
1 sheet of puff pastry, already rolled |100g Andrew’s sun dried tomatoes | 200g Monte Enebro Cheese | Some olive oil | Black pepper and salt | Thyme leaves, or other herbs
-Preheat your oven to 200C.
-Dust your pastry sheet with flour and place in a baking tray.
-Chop sun dried tomatoes and arrange in the middle of the pastry so that there is enough room for the pastry to rise around it at the edges.
-Slice and chop your Monte Enebro cheese into smaller pieces and arrange on top of the sun-dried tomatoes.
-Drizzle with some olive oil, some fresh herb leaves, and season with salt and pepper.
-Place in the oven for 15 minutes, cooking until golden brown. Give a few more minutes if necessary.