Monte Enebro Goat’s Cheese and Sun Dried Tomato Tart

Monte Enebro Goat’s Cheese and Sun Dried Tomato Tart
April 27, 2016 Team

Monte Enebro Goat’s Cheese and Sun Dried Tomato Tart

(Serves 1)

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

How to

-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.

Recipe by Lauren

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