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.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
