Crumbly Goat’s Cheese Flan, featuring Elsdon.


I think this is such a simple recipe but with loads of great tastes and complementary flavours. An easy work night meal or spruce it up a bit for a fab starter. I use Elsdon because it works really well for cooking and it’s my all-time favourite Northumberland Cheese! Alternatively I use Nettle Cheese which always goes down well with the kids. I suppose you could say I got my influences from Mediterranean cooking but added a Geordie twist with the puff pastry!



Ready Roll Puff Pastry

Dijon Mustard

Northumberland Elsdon Goat's Cheese Wodge

3 or 4 Tomatoes

2 or 3 garlic cloves

Black olives

Salt and Pepper

Olive Oil



Unroll the pastry and spread with Dijon mustard- as little or as much depending on your tastes. Add a generous handful of grated or crumbled Elsdon. Chop a few fat red tomatoes into slices and layer over the top. Finely chop 2 or 3 garlic cloves and some whole or sliced olives and sprinkle over the top. Season liberally and drizzle with Olive Oil. Cook at 160°C for 25 minutes until golden brown. Give it time to cool then tear up some Basil leaves and scatter on the top. Done!


Enjoy! Jackie xx