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Le Pistou Cookery School Uzès Blue Cheese Tarte Soleil

Tarte Soleil - Puff-Pastry Appetizer

Perta 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." 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
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
  • a handful of 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, 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 turning 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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