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.
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