Laura
Arnold
Lara M
Sara Dobson
CibbuanoPotato, rosemary and goat’s cheese tarts
October 27th 2006 23:23
Potato, rosemary and goat’s cheese tart
Aah! Delicious, delicious tarts! Potato, rosemary and goat’s cheese tarts today to be specific! Simple to make and full of flavour! And the new rage!? Goat’s cheese. It really does taste different to *normal* (cow’s milk) cheese. It looks similar to fetta, has a smooth texture and fresh flavour.
Goat’s cheese is made using goat's milk, just a slightly obvious fact. However, the intensity of the flavour and aroma varies according to several factors including how much goat’s milk is in the cheese and the method of production. Cheeses can also be made from a blend of goats and cows milk, producing a more delicate flavour than cheeses made from 100% goats milk. If you haven’t tried goat’s cheese before and are a bit a wary of jumping straight in, why not go for a blended cheese? Such as the goat’s cheese in the South cape range. It’s definitely not something you want to miss out!
Potato, rosemary and goat’s cheese tarts
Ingredients: 1 sheet of ready-made puff pastry, 1 large potato (or 2 small ones), 120g goat’s cheese sliced, 1 tbsp fresh rosemary leaves, sea salt and pepper
Steps: Preheat the oven to 200 degrees Celsius. Cook the potato(es) in a large saucepan of salted boiling water for 20-25 minutes or until tender (but not falling apart). Drain, then peel the potato and cut into 5mm slices.
Cut the puff pastry into 4 squares. Top each with slices of potato, goat’s cheese and rosemary and bake for 15-20 minutes or until puffed and golden. Remove from oven and drizzle with oil and sprinkle with salt and pepper if desired.
Makes 4
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