Roquefort tart with cherry tomatoes and parsley

  • March 2013

Easy to cook and to take anywhere, tarts can be made with a multitude of different flavours. Let’s have lunch on the grass in the sun.

Ingredients – Serves 4

Preparation time: 10 min – Cooking time: 30 min

  1. Heat the oven on 210°C (th.7).
  2. Put the pastry in a greased baking dish and prick it with a fork.
  3. Wash the tomatoes and dry them on some kitchen roll.
  4. Crush the Roquefort with a fork on a plate.
  5. Break the eggs in a bowl. Add the Roquefort, the Comté cheese and the single cream.
  6. Add the shallot and the parsley and some ground pepper.
  7. Mix it all and pour the mixture onto the pastry.
  8. Spread out the cherry tomatoes onto the mixture and place the dish in the oven for 30 minutes.
  9. Have with a side of green leaves. It is ready.



I find that ready made pastries are a real time saver. Puff pastry is the most interesting as it is quite tricky to prepare. Shortcrust pastry is easy to make: simply combine 200g of flour with 200g of slices of semi salted butter and a cup of water. Add a pinch of curry powder to give it a nice colour.

Magic Caro by Darégal