Search for anything:

Savoury Fruit Tart

fruits, cheese, pastry

8 ounces cambozola blue at room temperature; rind removed
1/3 cup half-and-half cream
1 egg
pinch freshly grated nutmeg
2 plums; purple and red
1 each pear and peach
1/2 package (14-oz) frozen puff pastry; thawed

Any soft blue cheese may be used for this tart. Serve as a main course, accompanied by bibb lettuce and endive with a walnut-oil dressing. in the fall, make it with apples or large black and green grapes. Preheat oven to 400ºF. In a bowl, use a fork or potato masher to combine cheese, cream, egg and nutmeg until mixture resembles a lumpy batter. Pit plums; core pear; peel and pit peach. Thinly slice fruit. Roll pastry into a 14- x 11-inch rectangle; place in a 12- x 9-inch pan. Spread egg mixture over top. Arrange fruit on top, overlapping. Bake 30 to 35 minutes. Serve warm or at room temperature.

Contributor: Julie Aldis - President's Choice Magazine, Jul/Aug, 98

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU