January’s cheese of the month is…
Here at Coombe Castle we are bringing in the new year with a brand new cheese. Made at Hartington Creamery in the Peak District, Dovedale Blue is a brand new blue cheese, unlike anything else we’ve supplied at Coombe Castle before.
The young soft cheese has earned itself various awards since its launch last summer. It has even been given a prestigious Protected Designation of Origin, meaning that it can only be produced in the region of Dovedale, the beautiful valley in the Peak District, from which the cheese takes it’s name.
Dovedale is produced in small batches using only hand-made methods, making it a truly artisan product. Matured for 6-8 weeks, the cheese has a sumptuously smooth texture with a delicate creamy blue flavour. This month we decided to create a Dovedale and Tomato Tart, the ultimate classic combination of ingredients. The saltiness of the Dovedale paired with the tang of the tomatoes was a match made in heaven- certainly setting the standards high for the New Year.
January’s recipe is:
Dovedale Blue & Tomato Tart
- 20g butter
- 1 tbsp olive oil
- 3 red onions thinly sliced
- 1 packet of ready to roll puff pastry
- Heritage tomatoes (various sizes and colours- the more variation the better)
- 120g Dovedale Blue in small pieces
- Thyme to season
- Honey to drizzle
- Preheat oven to 200 degrees.
- Saute onions in butter until very soft. Keep at a low heat to avoid making them brown/crispy.
- Roll out pastry into a rough circle. Once onion mixture has cooled, spoon out on to the pastry, being sure to leave a small border at the edges.
- Crumble on two thirds of the cheese, spreading it evenly and bake for 15- minutes.
- Thinly slice the tomatoes and arrange covering onion and cheese mixture. Sprinkle over the thyme.
- Continue to bake for 20 minutes until pastry is golden and tomatoes are cooked.
- Drizzle with honey for an extra sweetness.