Tomato and Blue Cheese Tart

 We’re no strangers to tomato tarts on this blog, so it shouldn’t come as a surprise that I stuffed yet another pastry with tomato and cheese and called it dinner (and currently calling it lunch too!). This tart is so easy to make, and really you could just use whatever spices and cheese you have sitting around the fridge. Mozzarella and basil? Sure. Goat cheese and sage? Yeah, why not. Blue cheese and thyme and basil and honey? Now we’re talking! 

Tomato and Blue Cheese Tart
Serves 2
Print
Prep Time
10 min
Cook Time
18 min
Total Time
30 min
Prep Time
10 min
Cook Time
18 min
Total Time
30 min
314 calories
10 g
32 g
26 g
11 g
10 g
196 g
1278 g
6 g
0 g
15 g
Nutrition Facts
Serving Size
196g
Servings
2
Amount Per Serving
Calories 314
Calories from Fat 232
% Daily Value *
Total Fat 26g
41%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 32mg
11%
Sodium 1278mg
53%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 6g
Protein 11g
Vitamin A
30%
Vitamin C
33%
Calcium
25%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp Dijon mustard
  2. 1 tsp honey
  3. 2 tbsp olive oil
  4. 2 cloves of garlic
  5. 10 sprigs of fresh thyme
  6. 1/4 tsp red pepper flakes (optional)
  7. 1/2 tsp coarse sea salt
  8. 3oz blue cheese
  9. 2 medium tomatoes plus about 10 cherry tomatoes
  10. 1 puff pastry sheet (9x9 inches)
Instructions
  1. Cover a large baking sheet with parchment paper. Place the puff pastry sheet on the parchment paper and leave it alone for about 15-30 minutes, until it thaws out enough that you can unfold it without ripping it.
  2. In the mean time, preheat the oven to 400F and prepare all the ingredients.
  3. Finely chop the garlic and add it to a bowl. Then add the honey, dijon mustard, olive oil and the leaves of fresh thyme (discard the woody stems). If you want a slight hint of spice, add 1/4 tsp red pepper flakes. Whisk everything together until it turns into a flavorful and spreadable paste. Set aside. Thinly slice the 2 medium tomatoes and then cut the cherry tomatoes in half.
  4. Unfold the pastry sheet into a 9x9 inch square and spread the garlic/herb paste all over it. Arrange the sliced tomatoes in a single layer on top, in 3 rows. Between the 3 rows of tomatoes, add the cherry tomatoes, just to make it pretty. Sprinkle the tart with the blue cheese and coarse sea salt.
  5. Bake at 400F for about 18 minutes, until the crust turns a beautiful amber color. Remove from the oven and top with fresh basil leaves. Let sit at room temperature for about 10 minutes before slicing and serving. This is a really good appetizer for about 6 people, or dinner for 2 people.
Adapted from Joy the Baker
beta
calories
314
fat
26g
protein
11g
carbs
10g
more
Adapted from Joy the Baker
A Kitchen Odyssey http://akitchenodyssey.com/