AppetizerProvencal RecipesTaste: Food & Drink

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.

Le Pistou Cookery School Uzès Fougasse

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.

Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil

Tarte Soleil - Puff-Pastry Appetizer Bread

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 goats cheese." 
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Course Appetizer, Breads
Cuisine French, Provencal
Servings 8 people


  • 2 packages Pate Feuilletée (Puff Pastry) ready-to-roll packages
  • 75 g (2.5-3 oz) Roquefort Cheese crumbled
  • handfull walnuts chopped
  • 1 Egg Yolk
  • 2 tsp Water


  • 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, leavinga 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 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 200C (400F).
  • 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 turning each ray, but try not to squeeze the dough.
    Le Pistou Cookery School Uzès
  • Brush the unglazed bits of pastry with the egg yolk mixture.
  • Return to the fridge for 10 minutes.
  • Bake until puffed and golden brown 20-30 minutes depending on your oven's temperature.
    Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil
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Carolyne Kauser-Abbott

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).

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