Walnut, Blue Cheese Tarte Soleil an Appetizer Recipe
A traditional soft bread found in Provence – fougasse – is the inspiration for the walnut and blue cheese tarte soleil (a puff-pastry tart) recipe. The tart is best served hot or at room temperature. Petra Carter, the founder of le Pistou Cookery School in Uzès, made this version with cheese and walnuts. However, you can adjust the fillings to suit your taste, or what you have on hand.
Fougasse is a spongy bread made with white flour, yeast and olive oil and finished with savoury or sweet toppings. Savoury toppings might include pork rind, onions, olives, anchovies or cheese. On the sweet side fleur d’oranger (orange blossom water) and sugar, or honey and nuts. Often the fougasse dough is cut before baking. The slashes once baked make the final result looks like an oversized kernel of wheat. This bread is southern France’s version of Italian focaccia.