Puff Pastry Tart with Tomatoes and Bresse Blue CheeseTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:138 kcal
Proteins:5.7 g
Fats:9.8 g
Carbohydrate:7.2 g
Fibers:1 g
Sugar:2 g
Cholesterol:18.6 mg
Sodium:319.2 mg
Calcium:118.7 mg
Energy:248 kcal
Proteins:10.3 g
Fats:17.6 g
Carbohydrate:13 g
Fibers:1.8 g
Sugar:3.6 g
Cholesterol:33.5 mg
Sodium:573.8 mg
Calcium:213.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
150
g
bresse bleu or other mild blue cheese
1
sheet of puff pastry, rolled out
15
ml
fine wheat semolina
4
tomatoes, such as beefsteak
1
sprig of flat leaf parsley
10
g
butter
METHOD
- 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.*
- Slice the tomatoes fairly thinly, then arrange attractively, overlapping them, on the puff pastry. Bake for 15 minutes.
- Cut the cheese into thin strips. Place them on the tart once it comes out of the oven.
- Sprinkle with flat leaf parsley. Let cool slightly before serving.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Cheese tarts are perfect for a quick lunch or tasty first course. Nothing's simpler: puff pastry, tomatoes and blue cheese.
*Tips
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.
