Without hesitation, you buy a wheel of Pied-De-Vent cheese and let it come to room temperature. It won’t go to waste, because you’ll be eating it for breakfast on hot toast, for lunch as a grilled cheese, in the afternoon as a snack with an apple, as an aperitif or with dinner because… it’s so good! Don’t be surprised if you develop an addiction to this cheese. Here’s a tasty cheese puff tart recipe… that can be made without a recipe!

Quick and easy recipe

Pied-De-Vent cheese & tomato puff pastry tart

What you need

  • Pied-De-Vent - Surface-ripened, semi-soft, whole-milk farmhouse cheese. It has a slightly salty taste, with flavors of cream and hazelnuts. Don't hesitate to try the other cheeses from Fromagerie du Pied-De-Vent on Havre aux Maisons Island.
  • Tomatoes
  • Butter puff pastry
  • Dijon mustard
  • Fresh thyme
  • Camelina or olive oil
  • Sea parsley salt from Gourmande de nature - This salt enhances the taste of vegetables, meat and fish. Try it also on strawberries or raw apples.
  • Pepper

Preparation

  1. Place a thawed sheet of puff pastry (preferably butter pastry) on a baking sheet. Prick the bottom of the pastry with a fork. Refrigerate for 10 minutes.
  2. Spread a thin layer of Dijon-style mustard over the dough, then place slices of Pied-De-Vent cheese on top. Cover with half-centimeter slices of tomato, overlapping slightly.
  3. Season the tart with sea parsley salt and pepper, sprinkle with fresh thyme leaves and drizzle with camelina or olive oil.
  4. Bake in a preheated 375°F oven for 25 to 30 minutes. Remove to a wire rack and cool.

Pied-de-Vent puff pastry tart goes well with a green salad, cold meats and a good red wine. Bon appétit!