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Rustic cheese tart is very elegant but very easy! Vary the cheeses and herbs and it becomes something different.
Rustic Cheese Tart: Easy Yet Elegant
“Rustic” seems to be the watchword nowadays for things that are simple but make a big splash.
This Rustic cheese tart is no different. It’s as uncomplicated as you can get and makes a great presentation. That’s really saying something for a recipe that doesn’t take up much of your time since it uses common convenience ingredients.
The recipe makes only one, but I strongly suggest you double the recipe. Not only because it’s good and you can vary the cheeses so they don’t have to be the same, but because of how one of the ingredients is packaged.
Frozen Puff Pastry Sheets
I’ve often toyed with the idea of making my own puff pastry. Haven’t as of yet worked up the gumption to do it though. It’s pretty easy but for me it’s the time investment involved.
This is why I’m so glad it comes frozen in sheets. The brand I buy contains two sheets, however, they are not individually wrapped. This is why I suggested above that you double the recipe because the quality of the pastry sheets will deteriorate somewhat if it’s re-frozen. If you can manage to separate the sheets before they thaw, you are all set. I’ve never had much luck doing that which is why I made the doubling up something I would advise doing.
Change The Cheeses
The basic recipe uses a four-cheese blend and feta. However, you don’t have to limit yourself to those varieties.
Bleu cheese or Stilton would be excellent for this and very gourmet. In that case I’d limit it to bleu cheese alone. Any combo you like would be good so you can get adventurous here.
As far as the herb–choose anything you like that you think will pair well with the cheese you used. For the basic recipe, I used thyme because it’s one of my favorite herbs.
Rustic Cheese Tart
- 1/2 cup Mexican or Italian shredded cheese blend
- 1/3 cup crumbled feta cheese
- 1 egg yolk
- 1 sheet prepared puff pastry
- 1 egg
- 1 tbs water
- 1 tbs chopped fresh herb of your choice I used thyme
- Combine the shredded cheese, feta and egg yolk in a bowl.
- Roll out the pastry sheet on a lightly floured surface to a 10 x 12-inch (25 x 30 cm) rectangle and place on an uncreased baking sheet. Lightly beat the whole egg with the water and brush over pastry
- Scatter cheese mixture over the pastry leaving a 1-inch/2.5 cm border on all sides.
- Bake for 10 minutes in a preheated 425 F/220 C oven.. Top with chopped herb(s) and cut into quarters then cut the quarters into thin wedges.