This Sobrasada and Goat Cheese Tart is so easy to whip up, but looks and tastes out of this world. This recipe comes highly recommended.
I made this Sobrasada and Goat Cheese Tart yesterday for lunch and both Jonny & I were blown away by it. It took minutes to throw together and yet wouldn’t have been out of place on any lunch menu. It is a cracker!
This recipe came to be when Monarch Airlines got in touch requesting I create a dish inspired by Majorca.
Being asked to write a recipe inspired by a country I’d never visited led to a wonderful morning of research and I now have a deep hankering to visit the island. Whilst the beaches look beautiful, it’s the citrus groves, street markets and vineyards that really caught my imagination. It seems the little island is a foodies paradise.
Sobrasada and Goat Cheese Tart
My research led me through a myriad of traditional fayre, from the sweet breakfast yeasted bun ensaimada, to the local hand made cheese called Grimalt. But as soon as I read about sobrasada, I was hooked.
If sobrasada is new to you too, it’s a cured pork product that is soft and spreadable. It’s flavoured with paprika hence it’s vivid red colour. Whilst it isn’t spicy, you can also find a hot version made with cayenne pepper. (Look for the word coent on the packaging if you’re in Majorca. Coent = hot)
I managed to track some down in Sainsburys, in small tubs next to the salami and deli meat. The texture really is soft, and not unlike the fiery N’Duja that we love so much. As it’s cured you can eat it straight from the tub, and traditionally it is served on toast drizzled with honey. Did I mention it is utterly delicious? Don’t be surprised if you see it in a lot more recipes here on hedgecombers.com!
If you give this sobrasada and goat cheese tart recipe a go, please do let me know what you think. And as always feel free to tag me in a pic on Facebook, Instagram or Twitter too ;)
So, are you all inspired to jet off to warmer climes? If so, do go and visit the Monarch Airlines site and see what kind of sunny deal you can book this year. I have a feeling you won’t be disappointed!
- 320 g pack of ready rolled puff pastry
- Sundried tomato puree
- 100 g sobrasada
- 100 g soft goats cheese
- Fresh rosemary sprigs
- Runny honey & Watercress for serving
Preheat the oven to 200/400/gas 6
Lay the sheet of pastry out onto a baking sheet. Use a small sharp knife and score all the way around the pastry about 1/2 an inch in from the side. Try not to cut all the way through.
Pierce the pastry inside of the score line all over with a fork. This is limit the amount the base puff up during cooking.
Spread the sundried tomato puree over the base. You don't want it very thick, but just enough to flavour and moisten the pastry.
Using a teaspoon and your fingers drop small amounts of both the sobrasada and goats cheese evenly over the pastry, keeping to within the score line.
Holding the thin end of the rosemary sprig, pinch the needles off stalk and scatter over the tart.
Bake for 15-20 minutes or until the pastry is golden and cooked through.
Take out of the oven and scatter with watercress leaves and drizzle with honey.
Huge thanks to Moranch Airlines for sponsoring this recipe and allowing me to continue bringing you tasty recipes, for free. As always all thoughts (and leftovers) are my own!