Thin Zucchini and Cherry Tomato Tart
We developed this tart with Mélodie Bergère cheese from L’Atelier Fromagerie, winner of the Caseus Argent 2024. Made from sheep’s milk, it’s a firm cheese with notes of confit, warm spices and caramelization, perfect for the creation of a creamy and delicious sauce. Use this tart base and top it with zucchini ribbons and cherry […]
Ingredients
- 6 tbsp (90 ml) 35% cream
- 2 garlic cloves, chopped
- 1 oz (30 g) pasteurized sheep’s milk Tomme-style washed rind cheese, rind removed, grated (see note)
- 1 medium zucchini, sliced into long ribbons on a mandoline
- 12 cherry tomatoes, halved
- 1/2 tsp salt
- 1 sheet (200 g) store-bought puff pastry, thawed, cold
- 1/3 cup (35 g) pasteurized sheep’s milk Tomme-style washed rind cheese shavings
- 1 tbsp unsalted pumpkin seeds, roasted
- 1/2 tsp thyme leaves
Instructions
- In a small pot over medium heat, bring the cream and garlic to a boil. Simmer over low heat for 3 minutes. Remove from the heat.
- Whisk in the cheese until melted. Season with salt and pepper. Let cool.
We developed this tart with Mélodie Bergère cheese from L’Atelier Fromagerie, winner of the Caseus Argent 2024. Made from sheep’s milk, it’s a firm cheese with notes of confit, warm spices and caramelization, perfect for the creation of a creamy and delicious sauce. Use this tart base and top it with zucchini ribbons and cherry tomatoes. Garnish with raw cheese shavings and serve.