Rogue Creamery Lavender Cheddar Spring Tart ~ An Oregon Culinary Delight

As a bed and breakfast innkeeper I am always looking for unique breakfast recipes to serve guests, one that will provide a true Oregon Culinary experience.

I found one such recipe on Rogue Creamery's Facebook page.  You see I am a true fan of the Rogue Creamery both on Facebook and in really life. The Rogue Creamery, in Central Point, Oregon, is a “artisan cheese company, with people dedicated to the sustainability and the art and tradition of making the world’s finest handmade cheese“.  David Gremmel, cheesemaker at the Creamery, has created cooking videos which he has been posting on Facebook, along with recipes that include their cheeses. 

Rogue Creamery Lavender Cheddar Spring Tart at the Old Parkdale Inn Bed and BreakfastPastry Crust for a 13 inch springform pan
1 cup ricotta cheese
8 oz Rogue Creamery Lavender Cheddar- shredded
2 eggs
2 Tbls butter
1/4 cup flour
1/4 cup milk
salt and pepper to taste
Bake pastry for about 10 minutes in a preheated 350 degree oven. In a food processor blend the remaining ingredients until smooth. Pour into pastry shell and bake for another 20 minutes or until set. Serve topped with fresh fruit and herbs.

This simple tart, with it’s sweet almond crust, light, creamy texture and subtle hint of lavender received high compliments from our guests and has earned a spot on the Old Parkdale Inn’s Spring Breakfast Menu as has the Lavender Cheddar Panini Sandwich with Apples, Spinach and Red Onion which I served for breakfast today.  Good thing I started b buying Rogue Creamery Lavender Cheddar in bulk!

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