Puff Pastry Tart with Tomatoes and Bresse Blue Cheese Recipe
Puff Pastry Tart with Tomatoes and Bresse Blue Cheese
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Baking time: 17 minutes

Difficulty: Easy
Chef's Note

Cheese tarts are perfect for a quick lunch or tasty first course. Nothing's simpler: puff pastry, tomatoes and blue cheese.

The wheat semolina will absorb the juice from the tomatoes and prevent the pastry from becoming soggy. You can replace it with bread crumbs for a nutty flavor, or even powdered almonds for a more gourmet version. 

For 4 servings

- 150 g (5 oz.) Bresse Bleu or other mild blue cheese
- 1 sheet of puff pastry, rolled out
- 1 tbsp. fine wheat semolina
- 4-5 tomatoes, such as beefsteak
- 1 sprig of flat leaf parsley
- 10 g (2 tsp.) butter for the pan
  1. Preheat the oven to 200° C (400° F). Butter a 26 cm (10") pie plate and line with the puff pastry. Prick all over with a fork. Sprinkle with the wheat semolina.*
  2. Slice the tomatoes fairly thinly, then arrange attractively, overlapping them, on the puff pastry. Bake for 15 minutes.
  3. Cut the cheese into thin strips. Place them on the tart once it comes out of the oven.
  4. Sprinkle with flat leaf parsley. Let cool slightly before serving.
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