Having cheddar cheeses, some basil left by our friend M, a leftover leek, and a pile of dry-farmed early girls from Dirty Girl Produce, it seemed obvious I should make this tart again.
This time I used two different cheddars to see if they made a difference – probably they did, but the cheddar taste was not prominent enough to detect its contribution, and both were just fine for the dish. One cheese was a Welsh cheddar called Collier’s, and the other was The Cheese Board’s standard Canadian white cheddar. The latter was about half again more expensive, interestingly.
D was thinking about our Vaucluse from North Berkeley Wines’ big sale, or Chateau Liversan from Costco, but decided on a 2007 Syrah (El Dorado; Fenaughty Vineyard) from Donkey and Goat, which was wonderful with the meal.
And has a great logo!