Meera Sodha’s recipe for dolcelatte tart with sage and pine nuts
Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve with a pear and leaf salad for a weekend lunchImagine a cheeseboard in a tart, but one you can have as a main course rather than having to wait for pudding: that’s the brief I set for myself when I was thinking about today’s recipe. First, I needed an excellent cheese, which is where the sweet, tangy dolcelatte comes in. Then something crisp and flaky to eat it with – the pastry. And then something nutty, jammy and herby to break up the richness, hence the caramelised shallots and pine nuts. Serve with a sharp, vinegary and fruity salad for the full monty. Continue reading...
Sweet, gooey soft cheese cased in flaky pastry is a cheese-lover’s delight. Serve with a pear and leaf salad for a weekend lunch
Imagine a cheeseboard in a tart, but one you can have as a main course rather than having to wait for pudding: that’s the brief I set for myself when I was thinking about today’s recipe. First, I needed an excellent cheese, which is where the sweet, tangy dolcelatte comes in. Then something crisp and flaky to eat it with – the pastry. And then something nutty, jammy and herby to break up the richness, hence the caramelised shallots and pine nuts. Serve with a sharp, vinegary and fruity salad for the full monty. Continue reading...
