Baron Bigod Cheese Tart with Vegetables

There is nothing quite as special as writing about the masterpieces ChefXchange’s Chefs create. This time around we would love to share with you an exquisite recipe, Baron Bigod cheese tart with vegetables from our renowned London-based Chef Daniel.

A few words about Baron Bigod cheese

/ˈbar(ə)n ˈbɪɡət tʃiːz/ 

The cheese is rich and creamy, and perfectly ripe. It is the first British unpasteurised brie made in the traditional form. The Baron Bigod cheese is ladled by hand only. It is considered to be a serious competitor to some continental European countries setting a very high bar in cheese quality.

Let’s get down to it

Oh, before revealing how to go about it and listing down the ingredients, it is worth mentioning that these were sourced from local farmers using an innovative online platform Farmdrop. You bet we support this initiative and we’ll keep on doing that! We’ve already shared our thoughts on the importance of local produce, so make sure to read more on it here.
Baron Bigod Cheese Tart with Vegetables
Baron Bigod Cheese Tart with Vegetables
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Ingredients
  1. Organic thyme 1 bag
  2. Red pepper 1 unit
  3. Yellow pepper 1 unit
  4. Green pepper 1 unit
  5. Brown mushrooms 50g (1.8 ounces)
  6. Leek 1 unit
  7. Garlic 1 head
  8. Fennel 1 unit
  9. Cherry tomatoes 1 punnet
  10. Nasturtium flowers 1 punnet
  11. Nasturtium leaves 1 bag
  12. Lemon 1 unit
  13. Puff pastry 1 pack
  14. Red onion 1 bag
  15. Hazelnuts 50g (1.8 ounces)
  16. Plum tomatoes 4 units
  17. White wine vinegar 20g (0.7 ounces)
  18. Olive oil
  19. Salt
  20. Pepper
Instructions
  1. Cut half of the pepper in stripes, slice the leeks and mushrooms in quarters, roast them in the oven with garlic and thyme for 20 minutes at 180 °C (360 °F) covered with foil. You need to reach soft but colourless effect.
  2. Chop thyme and garlic and sprinkle over the puff pastry.
  3. Cut the pastry in rectangles and cook it in the oven at 180 °C (360 °F) for 12 minutes. The pastry needs to be between the parchment paper and two trays to avoid it grow. The pastry will have a slightly golden colour. Be careful not to overcook it as we will need to reheat it again.
  4. Cut the cherry tomatoes in halves and roast them with herbs, olive oil, salt and pepper until they get dry.
  5. Roast the remaining peppers, 1 head of garlic, 1 red onion and 4 tomatoes at 180 °C (360 °F) for 30 minutes. Let them cool down, peel them and blitz them with hazelnuts, olive oil and a bit of vinegar.
  6. Slice the fennel and leave it marinating with the lemon juice and zest.
  7. Cut a slice of cheese and put it on the puff pastry with roasted vegetables on top. Reheat it in the oven at 200 °C (390 °F) for 8 minutes.
  8. As a side dish prepare the salad with nasturtium, fennel and dried cherry tomatoes. The resulting effect will help balance the strong taste from cheese and vegetables.
  9. Use romesco as a base for the tart.
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