Roasted Chile Cheese Tart - an impressive and incredibly easy tart. Load with flavor with roasted chiles, tomatoes, and cheese; making a great appetizer.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 313kcal
Author Sandra
Ingredients
1Puff Pastry sheet
2poblano peppers
4ouncesGruyere cheeseshredded
1/4 cup roasted tomatoes or red peppers in oil, optionalfrom deli section in store
Instructions
Roasted Chiles
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.
Tart
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.