Small Mediterranean vegetable and cheese tart
- 1 packet grated Entremont French Emmental
- 1 puff pastry
- 1 jar of green olive tapenade
- 30 cherry tomatoes
- 2 peppers (yellow and orange)
- Olive oil
- A few mint leaves
- Salt and fresh pepper
Preheat oven to 180°C (th.6). Place the peppers on a baking tray covered with greaseproof paper. Cook for about 30 minutes until the skin blackens. Take them out of the oven and put them in a sealed plastic bag for 15-20 minutes. The skin will peel off easily. Remove the seeds, cut the peppers into thin strips, and then into small cubes. Leave in a bowl.
Wash and wipe the cherry tomatoes.
Preheat oven to 200°C (th.6-7).
In a lightly greased and floured pie dish, spread out the puff pastry and prick the bottom and sides with a fork. Spread the tapenade over the bottom. Add the whole cherry tomatoes. Sprinkle the cubes of peppers and the grated Entremont French Emmental over the top.
Season to taste. Cook in the oven for 18-20 minutes supervising cooking.
Serve the tart with mesclun and a few fresh mint leaves.
Photo Credits: Entremont / Amélie Roche