Monte Enebro Goat's Cheese and Sun Dried Tomato Tart

From the time to time Andrew's like to try new cheeses and offer our customer's something a little different. These last two week's we have started selling a new goat's milk cheese, Monte Enebro, which has been incredibly popular. Perhaps you'll understand how good it is when I tell you that I, who previously avoided all goat's cheese like the plague, am absolutely in love with it. So much so, I made this super easy, but delicious, goat's cheese and sun dried tomato tart. Monte Enebro is an artisanal  Spanish cheese with a unique black rind that is at the same time creamy in texture and complex in flavour. Only 7000 are made a year, so we're extremely lucky to be selling it in our shop!

You will need:
1 sheet of puff pastry, already rolled
100g Andrew's sun dried tomatoes
200g Monte Enebro Cheese
Some olive oil
Black pepper and salt
Thyme leaves, or other herbs.

 1  Preheat your oven to 200C.  2  Dust your pastry sheet with flour and place in a baking tray.  3  Chop sun dried tomatoes and arrange in the middle of the pastry so that there is enough room for the pastry to rise around it at the edges.  4  Slice and chop your Monte Enebro cheese into smaller pieces and arrange on top of the sun dried tomatoes.  5  Drizzle with some olive oil, some fresh herb leaves, and season with salt and pepper.  6  Place in the oven for 15 minutes, cooking until golden brown. Give a few more minutes if necessary.  7  Serve hot and enjoy!

The amount this tart serves is largely dependent on how you want to serve it. As a rectangle, you could slice it into bite size pieces suitable for a party or serve it in four slices, as I have done, to serve four for lunch or a starter.