Fennel Goat's Cheese, Tomato and Samphire Tart

Fennel Goat's Cheese, Tomato and Samphire Tart

I love my local shop but do think they should change their strapline to ‘Let Us Surprise You!’ The surprise being that they have run out of semi-skimmed milk but do have preserved lemons or have no fish whatsoever but shelves full of venison sausages. And so it was that earlier in the week I went in to buy some spring onions and left with a packet of samphire. (And no, I don’t live in some very chi-chi area of London where we all breakfast on crayfish and acai berries, just in case that’s what you’re thinking; I just have a weird, if rather lovely, local shop.)

I wasn’t sure if I’d ever eaten samphire before but I’d certainly never cooked with it. I had a nibble and it was fresh and salty-tasting, with a texture a bit like young asparagus. It was certainly a shoe-in for fish dishes but this isn’t a fish blog and I still haven’t got my head around possible cheese-fish combos (hurl). So, I decided to go for a tart and to pair the samphire with equally seasonal tomatoes and a lovely summery goat’s cheese.

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