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Blue cheese tarts with roasted cherry truss tomatoes Recipes
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Recipe Name : Blue cheese tarts with roasted cherry truss tomatoes
Country : Australia
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Category : Home > Appetizers > Melbourne Cup
Chef : Gemma Luongo
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12 (about 1 x 240g pkt) cherry truss tomatoes
Melted butter, to grease
2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
150g Castello blue cheese
12 small fresh basil leaves

Line a baking tray with non-stick baking paper. Use scissors to cut the tomatoes from the truss, leaving tops intact. Place on the lined tray.

Preheat oven to 220C. Brush 12 mini muffin pans with melted butter to grease. Use a 7cm-diameter round pastry cutter to cut 12 discs from pastry. Line prepared pans with pastry discs. Line each pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 8-10 minutes or until golden. Set aside to cool.

Reduce oven temperature to 180C. Roast the tomatoes for 12 minutes or until the tomatoes soften slightly.

Place the blue cheese in a small bowl. Use the back of a teaspoon to lightly press until the blue cheese softens. Season with pepper. Remove paper and pastry weights or rice from pastry cases.

Divide the blue cheese among the pastry cases. Arrange the tarts on a serving platter. Place a basil leaf into each tart. Top with the tomatoes to serve.

Cook's tip: To ensure you cover the pastry cases completely before baking in step 2, cut your baking paper into 10cm squares. With a twist: Ricotta & chive tarts with roasted cherry truss tomatoes Omit basil. Replace the blue cheese with fresh ricotta. Stir chopped fresh chives into the ricotta in step 4.