Blue Cheese Tart
Elevate your appetizer game with this elegant Blue Cheese Tart, a savory masterpiece that combines rich, tangy blue cheese with a buttery, flaky homemade crust. Perfectly seasoned with a hint of fresh thyme and black pepper, this tart is baked to golden perfection, creating a creamy and decadent filling that melts in your mouth. Whether served warm or at room temperature, it’s a show-stopping choice for brunch, dinner parties, or an indulgent snack. With a balance of bold flavors and simple techniques like blind baking for a crisp crust, this recipe is both approachable and impressive. Perfect for cheese lovers, this Blue Cheese Tart is a versatile dish that pairs beautifully with a crisp green salad or a glass of your favorite white wine.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 2 tablespoons Cold water
- 3 large Eggs
- 150 milliliters Heavy cream
- 150 grams Blue cheese (crumbled)
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 190°C (375°F).
In a large bowl, mix the all-purpose flour with a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork it. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart tin. Gently place the dough into the tin, pressing it into the sides and trimming any excess. Prick the base with a fork and refrigerate for 10 more minutes.
Line the tart shell with parchment paper, fill it with baking beans or dry rice, and blind bake in the preheated oven for 10 minutes. Remove the parchment and weights, then bake for an additional 5 minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, a pinch of salt, ground black pepper, and fresh thyme leaves until fully combined.
Scatter the crumbled blue cheese evenly over the partially baked tart shell. Pour the egg mixture over the cheese, spreading it evenly.
Bake the tart in the oven for 25–30 minutes or until the filling is set and lightly golden on top.
Remove the tart from the oven and let it cool for 5–10 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
