I am delighted to be a part of the Primula Bloggers Club, working with the Primula brand, creating recipe ideas for delicious snacks made using their products. The tubes of real cheese combined with real added ingredients in delicious flavour combinations, inspire creativity in the kitchen. Primula isn't just for sandwiches or crackers, it can be the perfect addition to some rather sophisticated snacks!
This month, I have been challenged to come up with an adventurous Primula pairing: an unexpected food combination with ingredients that complement each other perfectly. This adventurously paired snack is something for the grown-ups, who at the end of a busy day want to sit and relax with a tasty supper for two and a glass of wine. Knowing that the children are all tucked up safely in bed, this is the time of day for adult conversation, relaxation and enjoying some quality moments together. It's these little moments when we can step away from our busy routines and enjoy the simple things in life.
The snack I made reflects this chilled time of day, bringing an adventurous pairing of Primula Cheese and artichoke to enjoy during these little moments together. A lovely snack for treating ourselves, while taking time out of our busy schedule: Primula Cheese and Artichoke Tarts.
The combination of creamy, cheesy Primula topped with flavoursome garlic mushrooms, spring onions, red pepper and quartered artichoke hearts, drizzled with olive oil and sprinkled with chopped herbs on a crisp puff pastry base, is truly delicious. The fresh flavours are ideal for summer using some lovely seasonal vegetables and it is delicious served hot or cold.
Primula Cheese and Artichoke Tarts
Ingredients
1 sheet of puff pastry
1 tube of Primula Cheese
4 drained canned artichoke hearts
6 button mushrooms sliced
1 clove of garlic crushed
1 half of a small red salad pepper sliced
1 jumbo spring onion sliced
olive oil
pinch of dried mixed herbs
Method
Unroll the puff pastry sheet and cut it into four equally sized rectangles.
Score a line around the edge of the pastry rectangles 1cm inside.
Place on greaseproof paper on a baking tray.
Squeeze a quarter of the Primula Cheese onto each pastry rectangle, spread leaving the edges clear.
Thinly slice the pepper and the spring onion.
Cut the artichoke hearts into quarters.
Meanwhile, gently fry the sliced mushrooms and crushed garlic in a little olive oil until well cooked.
Arrange the vegetables equally onto the cheese covered pastry rectangles.
Drizzle olive oil over the top and sprinkle over the herbs.
Pop into a pre-heated oven at 180 degrees for 20 minutes, until the pastry is risen and golden.
This post has been written as part of the Primula Blogger Club, which is a paid for partnership.
