Walnut, Blue Cheese Tarte Soleil an Appetizer Recipe

Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil

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 are fleur d’oranger (orange blossom water), sugar, honey and nuts. Often the fougasse dough is cut before baking. Once baked, the slashes make the final result look like an oversized wheat kernel. This bread is southern France’s version of Italian focaccia.

Tarte Soleil - Puff-Pastry Appetizer

Petra Carter

From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine French, Provencal

Servings people

Equipment

1 Nonstick Baking Tray

Ingredients

2 packages Pate Feuilletée (Puff Pastry) ready-to-roll packages
75 g (2.5-3 oz) Roquefort Cheese crumbled
a handful of Walnuts chopped
1 Egg Yolk
2 tsp Water

Instructions

Place the first round of puff pastry (pâte feuilletée) on a parchment or nonstick baking tray.
Sprinkle the crumbled cheese and chopped walnuts over the top, leaving a bit of room at the edge of the dough.
Now place the second circle of pastry on top and press down lightly. Do not squeeze the edges together.,
Whisk the egg yolk with two (2) teaspoons of water.
Brush the egg mixture over the top of the pastry.
Put the tart back in the fridge for about 10 minutes.
Preheat the oven to 200°C (400°F).
Remove the tart from the fridge and place a glass downwards in the centre - to mark the starting point.
Slice the dough, stopping at the glass, into quarters, then eighths and finally 16ths. You will end up with 16 "rays."
Remove the glass and gently lift the outside of each ray and twist the strand twice. Carefully turn each ray, but try not to squeeze the dough.
Brush the unglazed bits of pastry with the egg yolk mixture.
Return to the fridge for 10 minutes.
Bake until puffed and golden brown for about 20-30 minutes, depending on your oven's temperature.

Keyword Blue Cheese, Puff Pastry

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Tags:Fougasse,Tarte

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

Walnut, Blue Cheese Tarte Soleil an Appetizer Recipe