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GOG Recipe: Morbier, Courgette & Tomato Tartlets
This recipe uses our Spring 2016 Cheese of the Month, Morbier. The baking process melts the Morbier which develops the nutty yet fruity flavours so it’s an ideal cheese to use when cooking. Perfect paired with salad and enjoyed as a light lunch, this recipe makes 4 tasty tartlets!
From the Grocery
1 small Courgette
Small bunch of Flat Leaf Parsley
10 Cherry Tomatoes
4 Tsp. Mr Organic Tomato Purée
300g Jus-Rol Puff Pastry (or homemade if you have time)
From the Deli
175g Morbier Cheese
Method
1. Roll the pastry until it’s about 3mm thick then cut into 4 12cm squares
2. Leaving a 2cm border, cut a smaller square inside each square
3. Now for the tricky bit – pick up two opposite corners , bring them together in the middle and thread one corner under the other (the border should now be the same size as the square)
4. Stick the border to the base using egg wash
5. Prick the middle with a fork to stop it puffing and cook in the oven for 10 minutes at 180°C
6. Meanwhile, slice the courgette using a julienne and cook with pepper and salt then drain the water away
7. Once the pastry has cooled, spread a teaspoon of tomato puree in the middle square of each tartlet
8. Place thinly sliced cheese, the courgette and then quartered cherry tomatoes on top
9. Top with a little more cheese then bake again for 6 minutes at 180°C
10. Garnish with flat leaf parsley
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