Recipes

Recipe 01

Apple, Aged Cheddar & Caramelized Onion Tart

A simple savoury tart that brings together sweet Ontario apples, sharp aged cheddar, and rich caramelized onions.

Ingredients

• 1 sheet puff pastry, thawed
• 2 medium apples, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 1/2 cups aged cheddar, grated
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 teaspoon grainy Dijon mustard
• 1 egg, beaten
• Salt and freshly ground black pepper

Method

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat the butter and olive oil in a skillet over medium-low heat. Add the sliced onion and a small pinch of salt. Cook slowly for about 15–20 minutes, stirring occasionally, until the onions are soft, golden, and caramelized.
3. Place the puff pastry on the prepared baking sheet. Lightly score a border about 1 inch from the edge, being careful not to cut all the way through.
4. Spread the Dijon mustard inside the scored border.
5. Sprinkle about two-thirds of the grated aged cheddar evenly over the pastry.
6. Arrange the caramelized onions and sliced apples over the cheese, slightly overlapping the apple slices.
7. Sprinkle with thyme, black pepper, and the remaining cheddar.
8. Brush the exposed pastry border with the beaten egg.
9. Bake for 20–25 minutes, or until the pastry is puffed and golden and the cheese is melted.
10. Allow the tart to rest for about 5 minutes before slicing. Garnish with a little extra fresh thyme and serve warm.

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Recipe 03

Summer Corn & Aged Cheddar Fritters

Aged cheddar brings depth and a savoury finish to sweet summer corn. These fritters are crisp at the edges, tender in the middle, and lovely with a simple herb yogurt on the side.

Ingredients

For the fritters

• 2 cups fresh corn kernels
• 1 cup grated aged cheddar
• 2 eggs
• 1/2 cup flour
• 2 green onions, finely sliced
• 2 tablespoons chopped parsley or chives
• 1/2 teaspoon baking powder
• Salt and pepper
• Olive oil or neutral oil, for frying

For serving

• 1/2 cup plain yogurt or sour cream
• 1 tablespoon chopped chives
• Squeeze of lemon juice
• Pinch of salt

Method

1. In a bowl, combine corn, aged cheddar, eggs, flour, green onions, herbs, baking powder, salt, and pepper.
2. Stir until the mixture holds together.
3. Heat a thin layer of oil in a skillet over medium heat.
4. Spoon small portions of batter into the pan and flatten slightly.
5. Cook for 2 to 3 minutes per side, until golden and cooked through.
6. Stir together the yogurt, chives, lemon juice, and salt.
7. Serve fritters warm with the herb yogurt.

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Recipe 05

Comté & Summer Vegetable Galette

Comté is a firm French cheese with nutty, buttery notes and a beautiful melt. It adds quiet depth to this free-form summer galette filled with zucchini, tomato, and herbs.

Ingredients

• 1 sheet pie dough or galette dough
• 1 cup grated Comté
• 1 small zucchini, thinly sliced
• 1 tomato, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 egg, beaten
• Fresh thyme
• Salt and pepper

Method

1. Preheat oven to 400°F.
2. Roll dough onto a parchment-lined baking sheet.
3. Spread Dijon mustard over the centre, leaving a 2-inch border.
4. Sprinkle grated Comté over the mustard.
5. Layer zucchini, tomato, and red onion on top.
6. Drizzle with olive oil and season with thyme, salt, and pepper.
7. Fold the edges of the dough over the filling.
8. Brush the crust with beaten egg.
9. Bake for 30 to 35 minutes, until golden and bubbling.
10. Let rest for 10 minutes before slicing.

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