Tomato & Blue Cheese Tart
World cup has officially started! I am not a football fan but when it comes to the world cup, funnily enough, I will follow the news and updates through out this best ever game that only happens once in every 4 years! I was anticipating for the world cup opening but I didn’t get to watch. However, I make sure that I don’t miss the 2nd game of the day, France vs Uruguay.
During this world cup season, I thought to feature some recipes that represent games that I watch. Today, as I am watching “Les Bleus” fighting against Uruguay, I am enjoying a very French tart – Tomato & Blue Cheese Tart. I love to use blue cheese in salad and tart. I love the sharp and a bit salty taste of blue cheese, added with the natural sweetness of tomato, this simple tart simply packs with lots of flavours!
Commonly known blue cheeses are Roquefort, Gorgonzola and Stilton. The smell of blue cheese is pungent. When I was a beginner in consuming cheese, I thought it was a bit tough to eat it just like this or even with a slice of baguette or cracker. I would say that it is an acquired taste. Even until now, I guess, I prefer to use blue cheese in salad or tart to make the taste less strong by blending other flavours with it.
Tomatoes are abundant and sweet at this time of the year. Using them in making tarts are just as good as eating them raw. Just imagine a mouthful of tomato sweetness topped with sharp and slightly salty blue cheese, isn’t this light dinner suitable for the world cup season when you want to make sure you are in front of the TV and not miss the goal?!
Bon Appetit et Allez Les Bleus!
For the Tomato & Blue Cheese Tart:
375g ready-rolled puff pastry
80g blue cheese, diced
6-8 tomatoes, thinly sliced
0.5 tbsp mixed herbs
1 tbsp dijon mustard
1 tbsp extra virgin olive oil
black pepper to taste
1. Preheat the oven to 200C. Roll out the pastry and place in a large and non-stick tart mould. Blind bake the pastry for about 10-minutes.
2. Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Scatter roughly chopped blue cheese on top of the tomato layer.
3. Sprinkle herbes de provence, season with freshly ground black pepper. Drizzle extra virgin olive oil to finish off.
4. Place in the oven and cook for about 20 minutes until the pastry is well risen, golden and cooked. Serve immediately.