Somerset Goats in my Kitchen!
Ethel’s Old Thyme Goat’s Cheese and Tomato Tart
I have been approached by a goat, Ethel to be precise; Ethel asked me if I would like to participate in a BIG culinary challenge, and who am I to refuse a goat! Ethel is one of the infamous Capricorn Goats from Somerset, she frolics in green meadows with Beryl and Dot…..anyway, to get back to the challenge…..I was sent an ENORMOUS hamper stuffed full of the most amazing goodies, including 2 packets of Capricorn soft goat’s cheese, and all I have to do is use the ingredients and develop some new goaty recipes……what a GREAT challenge! I have to say that I have already cooked up a storm with my hamper, and THREE new goaty recipes have been developed, and I have LOTS of ideas for some more…….but, be patient, I am only posting one at a time……you will have to tether yourselves to the gate until I have served them all! So, a BIG thanks to my VERY favourite of lady goats, Ethel, and just see what she sent me in my wonderful wicker hamper…..
Capricorn Challenge Hamper:
– 2 x Capricorn Goat’s cheese
– Rose Farm red onion marmalade
– Jus Roll all butter puff pastry block
– 3 x red peppers
– 1 x red onion
– Vine tomatoes
– Risotto rice
– Parpardelle pasta
– Balsamic vinegar
– Olive Oil
– Red Williams Pears
– 2 x Ready-made pizza bases
– Pumpkin seeds
– Burrow Hill Somerset Cider
With such an amazing array of ingredients, I have to admit to having been dreaming of goat’s cheese lately and how to best use it with the other ingredients in my hamper……I have made two tarts, a salad and a breakfast dish thus far, and have at least TWO more ideas on the menu for next week. Here’s what Ethel says about the challenge…..and what we must all do…….
I can baaaa-rely contain my excitement and just had to write a lil’ blog post to tell you all about my new project.
As Beryl has hoofed off travelling and Dot has been banned from social media (don’t ask), I’m the only Capricorn Goat left on Twitter and I take my responsibility goat-ally seriously. I’m a pretty clever and culinary kid, always in the kitchen experimentin’, and have decided to create a very exciting foodie challenge!
This week I launched my #CapricornChallenge, working with my human foodie blogger pals.
Here’s how it works:
– I send them a hamper jam-packed full of all my fave foods from Somerset and beyond
– They use the ingredients provided as inspiration – adding other tasty extras if they fancy! – to devise a lip-smacking recipe and post it on their blog
– I’ll try each recipe (what a life!) and select 6 finalists over the coming months – these will appear on my website: www.capricorngoatscheese.co.uk
– To finish off the challenge, I’ll choose my overall favourite recipe and the winning chef will receive a trip to Babington House in Somerset (it’s so plush – beats my pen any day!) and a year’s supply of Capricorn Goats Cheese
Pretty cool – right?
Happy cookin’, kids!
Now my first offering may appear simple, but it’s not what you put IN to some recipes, but what you leave OUT, and I think that the combination of buttery puff pastry with creamy goat’s cheese, fresh vine tomatoes and thyme is fabulous; serve slices of this tart with a Balsamic and Olive Oil drizzle and offer some red onion marmalade on the side as a condiment, and you have a stunning meal. And that is exactly how I served this other day, with a bowl of mixed salad leaves, and the tart was devoured between four adults and a child in ONE sitting!
I only added ONE extra ingredient to this recipe, which was the Boursin cheese…….I used: some of the puff pastry, some of the tomatoes, one of the Capricorn Goat’s Cheeses, some of the thyme, some of the balsamic vinegar and olive oil, and I served some of the red onion marmalade on the side…..and the tart base was a FREE FORM one, which resulted in a really crisp base, NO SOGGY BOTTOMS here! You could make individual tarts instead of a big one, but I rather liked the “largesse” of a big tart set in the middle of the table. You can pre-bake the tart base a little while beforehand, as the tomatoes are added AFTER the tart has been baked blind, so you can get ahead with preparation if you know you will be busy.
With thanks to Ethel and all the other Somerset goats for sending me this wonderful hamper, and keep tuned for more recipes over the next week or so…..DO try this tart, it is perfect for summer luncheon parties, as well as picnics and light suppers, and I can honestly vouch that children LOVE it too! The recipe is below, as well as Ethel’s Bio……just so you can get to know her as well as me! See you tomorrow……have a wonderful Saturday evening, Karen.
Likes: Fine arts, handsome bucks, fashion and dancing
Dislikes: A dirty pen, bleating bad language, cows and loud music
Star sign: Capricorn
How she likes her cheese: In a grassy salad with a lemon dressing
Ethel takes great pride in her appearance and is always immaculately groomed. She is a fitness freak and is very strict with her diet so as to keep her reputation for being the most beautiful doe in the herd. She wouldn’t admit it, Ethel has felt threatened by other beauties. She loves to boogie and a huge fan of dancing and ice skating programmes on TV. Being a romantic at heart, Ethel is hoping to find a fine Billy Goat so she can settle down and have her own offspring.
Ethel’s Old Thyme Goat’s Cheese and Tomato Tart
|Prep time||5 minutes|
|Cook time||20 minutes|
|Total time||25 minutes|
|Meal type||Lunch, Main Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Valentines day|
|Karen S Burns-Booth|
A delectable crisp tart with Somerset Goat’s Cheese, fresh tomatoes and thyme – this is perfect for a main course, light lunch, picnic or also served as a starter. Serve this Goat’s Cheese and Tomato Thyme Tart with some Red Onion Marmalade on the side and a Balsamic and Olive Oil drizzle.
- 250g ready made puff pastry (I used a 500g Jus-Rol block, and cut it in half)
- 100g herb and garlic cream cheese (I used Boursin cheese)
- 100g Capricorn soft goat’s cheese (cut into thin wedges/slices)
- 4 to 5 large vine tomatoes (cut into thin slices)
- salt and pepper, to season
- extra virgin olive oil
- scented fresh thyme
- Balsamic Vinegar and Olive Oil (to serve)
A delectable crisp tart with Somerset Goat’s Cheese, fresh tomatoes and thyme – this is perfect for a main course, light lunch, picnic or also served as a starter. Serve this Goat’s Cheese and Tomato Thyme Tart with some Red Onion Marmalade on the side and a Balsamic and Olive Oil drizzle for the full gourmet impact.
|Step 1||Pre-heat the oven to 200C/400F and line a large pizza tray with greaseproof paper.|
|Step 2||Roll out the puff pastry to a large round, about 12″ in diameter, or a size to fit your pizza tray. Bring the sides of the puff pastry up all the way around to form a crust and then prick the base all over with a fork. Bake in the pre-heated oven for about 8 to 10 minutes, or until pale golden brown and puffed up. Remove from the oven.|
|Step 3||Push the centre of the pastry down gently with the back of a spoon, and gently spread the herb and garlic cream cheese over the base, inside the edges of the tart.|
|Step 4||Starting with a slice of tomato and then a slice of cheese, overlap them slightly and arrange in a concentric circle all around the tart – you should be able to two rows and then finish off with a tomato slice in the middle of the tart.|
|Step 5||Season to taste with salt and pepper, drizzle a little olive oil over the top and then scatter some fresh scented thyme leaves over the tart. Put back in the oven and immediately lower the temperature to 180C/360F and bake for a further 5 to 10 minutes, or until the cheese has started to melt and the tomatoes are soft. Remove from the oven and allow to cool for 5 minutes,|
|Step 6||Serve warm with a mixture of Balsamic Vinegar and Olive Oil as a drizzle and some fresh thyme leaves scattered over the top. Wonderful with a large green or mixed salad and some Somerset red onion marmalade on the side.|
Disclaimer: I was sent a hamper of ingredients to test and develop recipes with, I was not asked to post a review on my blog, nor was I paid for the recipes or any blog posts. With thanks to Capricorn Somerset Goat’s Cheese for asking me to be part of the #CapricornChallenge. All views expressed are my own.