At Radford’s Fine Foods in the Oswestry Market, they really do love their cheese and have decided to share the love. Each month they will feature a star Cheese, with its own little biography and recipe.
First in the spotlight is the delicious Somerset Goats Brie from Capricorn. It has a velvety soft white coat, and a creamy interior which ripens from the outside to the centre with a creamy mild yet full flavoured cheese. To enjoy it at its best, leave it out of any wrapping, at room temperature, for an hour or so and enjoy it on bread or rye crispbread with slices of fresh ripe pear or figs.
Now that we are (hopefully) really into spring, this recipe brings together the sweetness of caramelised butternut squash and red onion with the voluptuous tang of melted brie. A bonus – its quick and easy to make - giving you more time to enjoy the lighter evenings in the garden.
Roast Butternut Squash and Brie Tart
100 grams Capricorn Deli Brie, cut into 1 cm thick slices
Half a Butternut Squash deseeded, peeled and cut into roughly 1 inch cubes
Half a medium sized red onion sliced.
A couple of sprigs of fresh rosemary chopped.
Couple of shakes of dried chilli flakes
1 sheet of ready rolled puff pastry
Salt and freshly ground black pepper
Toss the butternut squash cubes in olive oil and season with salt and pepper and arrange on a large baking dish. Put in oven and cook for 20 minutes at 180c/160cfan/gas 6 until squash is cooked, but still firm. Remove squash cubes and set aside. If there is any oil left from cooking, pour it into a small bowl for later.
Roll out pastry and place onto a sheet of baking parchment, brush 1cm edge with water and fold edge in pressing down lightly. Prick the pastry base with a fork and chill for 20 minutes, while the squash cooks.
Mix the cooked squash with the onion and chopped rosemary, chilli flakes, season some more if necessary and arrange on the pastry base.
Using the baking parchment, put the whole lot onto the baking tray and put back in the hot oven.Bake for 15 minutes until pastry is starting to turn golden and then add the brie slices. Dribble over any of the oil from the baking tin and bake for a further 10 minutes, until the cheese has melted.
Cut into slices and serve with a simple fresh green salad.
Member since: 11th June 2012
Charmed to my boots by Oswestry and the Welsh Marches. I happily do my best to support the fantastic independent shops and businesses in the area through The Best of Oswestry.