From the time to time Andrew's like to try new cheeses and offer our customer's something a little different. These last two week's we have started selling a new goat's milk cheese, Monte Enebro, which has been incredibly popular. Perhaps you'll understand how good it is when I tell you that I, who previously avoided all goat's cheese like the plague, am absolutely in love with it. So much so, I made this super easy, but delicious, goat's cheese and sun dried tomato tart. Monte Enebro is an artisanal Spanish 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 in our shop!
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.
1 Preheat your oven to 200C. 2 Dust your pastry sheet with flour and place in a baking tray. 3 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. 4 Slice and chop your Monte Enebro cheese into smaller pieces and arrange on top of the sun dried tomatoes. 5 Drizzle with some olive oil, some fresh herb leaves, and season with salt and pepper. 6 Place in the oven for 15 minutes, cooking until golden brown. Give a few more minutes if necessary. 7 Serve hot and enjoy!
The amount this tart serves is largely dependent on how you want to serve it. As a rectangle, you could slice it into bite size pieces suitable for a party or serve it in four slices, as I have done, to serve four for lunch or a starter.
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