ROASTED CHILE CHEESE TART an impressive and incredibly easy tart. Loaded with flavor with roasted chiles, tomatoes and cheese; making a great appetizer.
I am proud to collaborate with Sutter Home to bring you ROASTED CHILE CHEESE TART. #SweetOnSpice
I am loving the simplicity of this ROASTED CHILE CHEESE TART from the ingredients to the ease of making it. With little preparation and bold flavors, I am completely swooning over this savory tart recipe.
Incredibly delicious, this is a perfect appetizer for all the spring and summer get-togethers and barbecues. It also makes a beautiful side to a salad main entrée, one of my summer favorites. This ROASTED CHILE CHEESE TART will also make a fantastic treat for girls night!
We all have that one friend we meet and the moment you start chatting, you know you’ll be lifelong friends. I’m lucky enough to have that in my neighbor, Jill. I’ve previously shared a few of her recipes and tips. My favorite thing about her is the way she draws people in. The first month of getting to know her, I quickly realized she was a social butterfly. And while I am friendly, I really don’t do girl nights all that often.
Now she hosts girls night… often. And I love that every time, she makes it simple with delicious food and drinks. So naturally, when I paired up with Sutter Home, I knew Jill would be my hostess with the mostess. She was beyond thrilled to be a part of this pairing of food and wine entertaining night with me. And I was thrilled to have her expertise on board.
I of course had the perfect recipe to go with the Pink Moscato, but it was Jill who made this all come together. She describes Sutter Home’s Pink Moscato as delicious, sweet and versatile, making it easy to serve with brunch items or desserts like grilled peaches. It’s a perfect balance for something with some heat. I prefer a little heat instead of a sweet on sweet combination, so that’s why we went with this ROASTED CHILE CHEESE TART for this girls night.
And here in Colorado, Poblanos are my go-to pepper. Poblano peppers aren’t too spicy, and they’re gorgeous. Several of my favorites dishes have roasted poblanos in them, including chile rellenos, stuffed chiles, and now these tarts.
Jill loved the combination of the cheese and the mild heat from the chiles in the ROASTED CHILE CHEESE TART with the Pink Moscato. Kind of like our friendship, she is the sweet and I am spice – actually, maybe it’s the other way around. We had so much fun eating and talking, we took more pictures of the food than of us.
I can’t wait until our next barbecue or get-together to feature this ROASTED CHILE CHEESE TART as an appetizer. With all the gooey cheese, heat from the peppers and the flaky crust from the puff pastry, this is really going to make any occasion that much better. My kids even loved this combination! In the future, I can even see us adding some roasted garlic and garnishing it with some fresh greens.
Summer and spring are about baseball games, barbecues and of course, girls nights too! Cheers to good drinks, better eats and amazing friends. XOXO San
My favorite kitchen items I used to make ROASTED CHILE CHEESE TART.
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Sheet Pan: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love aluminium for when I do sheet pan meals. I would start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!
Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.
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ROASTED CHILE CHEESE TART an impressive and incredibly easy tart. Load with flavor with roasted chiles, tomatoes and cheese; making a great appetizer.
- 1 Puff Pastry sheet
- 2 poblano peppers
- 4 ounces Gruyere cheese shredded
- 1/4 cup roasted tomatoes or red peppers in oil, optional from deli section in store
Heat oven on medium broil. Place the poblano chiles on the top rack and turn every 3 minutes until each side of the peppers have a nice char, this takes about 12-15 minutes.
Remove from the oven and place in a bowl and cover for 10 minutes.
Once the peppers have set, cut top off and remove stem and seeds.
Then gently pull of the skin. Cut the pepper into thin slices.
Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper.
Sprinkle 2/3 of the Gruyere cheese over the puff pastry sheet. Making sure to cover it all evenly. Top with peppers and tomatoes.
Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown puffy.
When you remove the sheet, the pastry will be super puffy. But it will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve.
You can add salt and pepper if you feel that you need it, but I think the Gruyere cheese is salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.
Pair with a sweet wine like Sutter Home’s Moscato or Pink Moscato.