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Tomato tartlets with fourme d'Ambert cheese Recipe

Tomato tartlets with fourme d'Ambert cheese Recipe

Shortcrust pastry tartlets made with tomato, garlic, thyme and fourme d'Ambert, a delicious blue cheese from France.

  • Preparation
  • Cooking time
  • Rest time
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(14 votes) 4.3/5
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  • Ready to cook shortcrust pastry tart base(s) : 2 whole
  • Tomato(es) : 6 whole
  • Fourme d'Ambert : 80 g
  • Olive oil : 30 ml
  • Fresh thyme : 6 sprig
  • Fine salt : 4 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Garlic clove(s) : 2 whole
  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Cut each sheet of pastry into 3 discs and press into individual 10-12cm tartlets cases. Line each tart case with baking parchment and then fill with baking beans. Bake for 10 minutes.

  • ETAPE 3

    Wash the tomatoes, remove the seeds and dice the flesh. Peel and finely chop the garlic. Pick the thyme leaves from the stalks. Cut the fourme d'Ambert into small pieces.

  • ETAPE 4

    Heat a frying pan and add olive oil. Add the tomatoes, half of the thyme and the garlic to the pan and cook for 5 minutes. Season with salt and pepper and remove from the heat once the tomatoes are soft and starting to break down. Drain any excess liquid from the pan.

  • ETAPE 5

    Spoont the tomato mixture on top of the pastry bases and sprinkle the blue cheese on top. Return to the oven and bake for 5 to 8 minutes to allow the cheese to melt. Sprinkle with the rest of the thyme to serve.

Chef's tip

«To add a bit of crunch, sprinkle the tarts with chopped nuts before serving. »

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