Wootton White is a soft, crumbly ewe's milk salad cheese, made in the style of feta. The perfect cheese for summery recipes and picnic bakes.
This delicious tart is made with our delicious sheep's milk yoghurt, which gives is a fluffier, doughy texture that's perfect for easy slicing when out and about. If you're not local to us (courier's don't like pots of yoghurt) you could use any 'set' yoghurt, like Greek yoghurt.
Ingredients for the pastry
200g Wootton Organic Yoghurt
380g self raising flour
200g soft unsalted butter
Ingredients for the filling
150g Wootton White cheese
Handful of fresh mint leaves
Honey to drizzle
The pastry is easiest made in a stand mixer with the dough hook attached, but you also make it by hand stirring with a wooden spoon until thick enough to mould into a dough by hand.
1. To make the pastry, beat together the butter and yoghurt before adding the self raising flour. As you mix a dough will form. If the dough is too wet to form a soft ball of dough, sprinkle in extra flour until you have a dough that will roll easily.
2. Tip the dough onto a floured surface and roll out into a very rough rectangle. Turn up all of the edges to make a sort of tray and drizzle the bottom with honey.
3. Lay thinly cut strips of Wootton White on top of the honey drizzle then scatter over torn mint leaves. Bake in the oven at 180° for 25 minutes. Serve warm.
Also makes delicious picnic pastries. Follow the steps above, but instead of rolling the pastry into a rectangle, use an extra large, circular, fluted cutter to cut rounds of pastry. Drizzle with honey, cover half with diced cheese, red pepper and courgette, fold over the pastry and seal.