Asparagus, roasted peppers, baby courgettes and Black Bomber, our award-winning extra mature Cheddar, transform a packet of puff pastry into these delightful little lunchtime tartlets, elevated a dollop of Black Bomber pesto, made with basil leave...
Asparagus, roasted peppers, baby courgettes and Black Bomber, our award-winning extra mature Cheddar, transform a packet of puff pastry into these delightful little lunchtime tartlets, elevated a dollop of Black Bomber pesto, made with basil leaves and toasted pine nuts, and a spoonful of sweet Balsamic Caramelised Onion Chutney.
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.
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.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
