Des asperges, des poivrons rôtis, des jeunes courgettes et du Black Bomber, notre cheddar extra-mûr primé, transforment un paquet de pâte feuilletée en ces délicieuses petites tartelettes du déjeuner, rehaussées d'une cuillerée de pesto Black Bomb...
Des asperges, des poivrons rôtis, des jeunes courgettes et du Black Bomber, notre cheddar extra-mûr primé, transforment un paquet de pâte feuilletée en ces délicieuses petites tartelettes du déjeuner, rehaussées d'une cuillerée de pesto Black Bomber, fait de feuilles de basilic et de pignons de pin grillés, et d'une cuillerée de chutney d'oignons caramélisés au balsamique sucré.
METHOD
Preheat oven to 190C fan/ 210C conventional/Gas 6 and line 2 baking trays with parchment or greaseproof paper.
Trim the ends off the asparagus then cut into 2 or 3 pieces, approximately 5-6cm long. Blanch in boiling water for 2 minutes, then drain.
Roll out the puff pastry on a lightly floured board to about 30x20cm. Use a sharp knife to cut in half lengthways then 3 across to make 6 squares, about 10x10cm each.
Score a square about 1cm in from the edge of each piece of pastry. Carefully transfer to the lined baking trays.
Divide the pesto between the pastry squares and spread to the edge of the inner square.
Place a few slices of peppers, courgettes and onion on to each tart. Add a few asparagus pieces, topped by a couple of slices of Black Bomber.
Bake in the oven for 10 minutes, or until the pastry is golden, then reduce the heat to 170C and cook for a further 5-10 minutes until the cheese and pastry are golden.
Serve with Snowdonia Balsamic Caramelised Onion Chutney on the side.
METHOD
Preheat oven to 190C fan/ 210C conventional/Gas 6 and line 2 baking trays with parchment or greaseproof paper.
Trim the ends off the asparagus then cut into 2 or 3 pieces, approximately 5-6cm long. Blanch in boiling water for 2 minutes, then drain.
Roll out the puff pastry on a lightly floured board to about 30x20cm. Use a sharp knife to cut in half lengthways then 3 across to make 6 squares, about 10x10cm each.
Score a square about 1cm in from the edge of each piece of pastry. Carefully transfer to the lined baking trays.
Divide the pesto between the pastry squares and spread to the edge of the inner square.
Place a few slices of peppers, courgettes and onion on to each tart. Add a few asparagus pieces, topped by a couple of slices of Black Bomber.
Bake in the oven for 10 minutes, or until the pastry is golden, then reduce the heat to 170C and cook for a further 5-10 minutes until the cheese and pastry are golden.
Serve with Snowdonia Balsamic Caramelised Onion Chutney on the side.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
