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
- 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.
- 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.
- Season the tart with sea parsley salt and pepper, sprinkle with fresh thyme leaves and drizzle with camelina or olive oil.
- 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!
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