Name: Baked Mature Cheddar Tourte and Cranberry and Orange Mostarda
Prep time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 500 ml (2 cups) Cathedral City Mature Cheddar Cheese, shredded; 125 ml (1/2 cup) Saputo Ricotta di Campagna Cheese; 60 ml (1/4 cup) Saputo Parmesan Shredded Cheese; 10 ml (2 tsp.) fresh sage, chopped; 1 pinch of freshly ground pepper; 200g (7 oz.) store-bought puff pastry; 1 egg, beaten; 250 ml (1 cup) fresh cranberries; 60 ml (1/4 cup) Grand Marnier; 125 ml (1/2 cup) orange juice; 15 ml (1 tbsp.) mustard seeds; 125 ml (1/2 cup) golden sugar

Prep

30 min
Total

55 min
Serving

6

Baked Mature Cheddar Tourte and Cranberry and Orange Mostarda

Ingredients

For the Baked Mature Cheddar Cheese Tourte

500 ml (2 cups) Cathedral City Mature Cheddar Cheese, shredded
125 ml (1/2 cup) Saputo Ricotta di Campagna Cheese
60 ml (1/4 cup) Saputo Parmesan Shredded Cheese
10 ml (2 tsp.) fresh sage, chopped
1 pinch of freshly ground pepper
200g (7 oz.) store-bought puff pastry
1 egg, beaten

For the Cranberry and Orange Mostarda

250 ml (1 cup) fresh cranberries
60 ml (1/4 cup) Grand Marnier
125 ml (1/2 cup) orange juice
15 ml (1 tbsp.) mustard seeds
125 ml (1/2 cup) golden sugar

Directions

Preheat oven to 190°C (375°F).

For the baked mature cheddar tourte

In a bowl, combine the Cathedral City Mature Cheddar Cheese, Saputo Ricotta di Campagna Cheese, Saputo Parmesan Cheese, sage, and pepper. Set aside.
On a clean work surface, sprinkle a bit of flour and roll out the pastry dough approximately ¼-inch thick. Using a cookie-cutter or bowl, cut out two 6-inch circles. Place one circle on a baking sheet lined with parchment paper.
Place the cheese mixture in the centre of the dough and, using your fingers, wet the edges. Cover the cheese with the second dough circle and roll up the excess dough to seal the tourte. Refrigerate for 10 minutes. In a bowl, combine the beaten egg with 15 ml of water. Brush egg mixture over the tourte. Bake in the centre of the oven for approximately 25 minutes, or until golden.

For the cranberry and orange mostarda

In a saucepan set over medium-low heat, cook all the ingredients for 15 minutes, stirring occasionally. Serve the tourte with the mostarda and crackers and/or bread.