Hello there! I have a little recipe for you today. I was kindly contacted by Holly a couple of weeks ago asking if I fancied coming up with some recipes using primula cheese; it was an offer I couldn’t refuse!
I’ve made some recipes using primula cheese before and have been extremely impressed with the results. Admittedly before being contacted by Holly I’ve only ever thought of primula as a tasty sandwich filling or toast topper, but it turns out that with a little imagination primula can help you to create easy – and incredibly tasty – meals and snacks.
I decided to develop a series of dishes that could feature as part of a celebratory Easter menu, but that would easily translate into everyday dishes for when you’re feeling a little adventurous and in need of something a little different. Because of my hemi hand I really struggle to grate cheese: it sounds odd, but when one hand doesn’t want to cooperate it makes it hard to complete simple tasks. Primula cheese is fabulous for me because it’s very easy to add to many dishes due to its squeezy tube, and I have been finding it enjoyable in a variety of different things.
Today’s installment of the menu is the starter, and would also make a really tasty (and easy) midday dinner for a family.
Primula Puff Pastry Tart
A roll of ready made puff pastry (don’t bother making it yourself. Ease is key here!)
Three sliced large tomatoes,
Half a tube of original Primula cheese,
One finely chopped spring onion,
A handful of crispy bacon pieces (lardons are also ideal),
Cracked black pepper,
Finely chopped fresh parsley to garnish,
Salad leaves to serve (optional).
1. Roll out your puff pastry sheet; this should be fairly easy. If frozen make sure it’s fully defrosted before trying to unfurl it, or it will crack. Place the pastry onto a sheet of baking paper and place onto a baking tray.
2. Prepare your fresh ingredients, and fry off the bacon (or lardons) until crispy. Preparation before hand will make assembly of the tart a lot easier!
3. Spread approximately half a tube of Primula onto the pastry, making sure to leave space to form a lovely crispy crust.
4. Sprinkle on your chopped bacon and spring onion and layer your tomato slices over the top, ensuring you leave the edges free of ingredients once more. Season with pepper to taste, drizzle the tomatoes with olive oil and place in an oven heated to 180° celcius/gas mark 4/5.
5. Cook for around 20-30 minutes, or until the pastry is golden and crisp, but make sure you keep an eye on it to avoid burning the edges. Once removed from the oven sprinkle liberally with parsley or another herb of your choice; basil would also be a delicious addition.
6. Cut up into slices; ours was cut into six generous slices but would easily feed more if the portions were made smaller. Serve hot from the oven or leave to cool and serve at room temperature with a crisp green salad on the side.
I was really impressed with this, and I’m keen to try out some different toppings in the future; the possibilities seem (almost) endless!
I hope you enjoyed this first installment. Keep your eye out for more recipes using Primula cheese over the next couple of weeks…I have lots of cooking to do!
I hope you’re having a great Sunday whatever you’re doing, and let me know if you give this a try; I’d love to see what you think!