Tartine with oolong poached quince and pecorino

Oct 18

Oct 18 Tartine with oolong poached quince and pecorino

I love the fall for two reasons. The light, which is a photographer’s dream, and the produce. Dates, passion fruit, chestnuts and quince … I mean, have you ever tried fresh Californian dates? I’m obsessed. My recent trip to Madrid, Spain inspired this combination of quince and cheese on sourdough (which is all the rage there thanks to great artisan bakeries, I felt very at home). In Spain membrillo (quince paste) is a popular accompaniment for Manchego sheep milk cheese. I didn’t have Manchego on hand but Pecorino, Italian sheep milk cheese. The sharpness of the cheese goes really well with the sweetness and tartness of quince. I added a strip-style oolong from Korea to the mix (because... I’m the Tea Squirrel, remember?). Its pronounced roasted, slightly smoky but still buttery notes are a great addition to this savory tartine. Fall cravings? Satisfied! Oh, I almost forgot! Scroll down to catch a glimpse of my new tea pet.

Tartine with oolong poached quince and pecorino

Ingredients:

2 large quince
2 cups water
3-4 heaped teaspoons roasted oolong tea leaves (I used an organic strip-style oolong from Korea)
A pinch of saffron (for color)
Vanilla (optional)
3 tablespoons honey
Sourdough bread
Pecorino, Manchego or other hard sheep milk cheese
Fresh rosemary
Extra virgin olive oil

Organic Korean oolong and my new tea pet

Method:

Peel, core and cut the quince into pieces. Bring water to a boil and add the honey and tea leaves. Reduce the heat to a simmer and add the quince. Cook for 10 minutes but be careful not to overcook it. Let them cool in their cooking liquid and store them in the fridge overnight, still in their cooking liquid. They’ll have time to absorb even more flavor. Slice the bread and finely grate the cheese on each slice. Arrange thin slices of quince on top, drizzle with poaching liquid and extra virgin olive oil and garnish with fresh rosemary. Enjoy the fall vibes and great flavor!