Saturday, August 23, 2014

Roasted Blueberry Tart

My cousin Saja sent me a link for a blueberry tart.  I printed it out and saved it.  I have been working through my pile of saved recipes and came upon it.  It was delish.  I am going to make it for my next guests.  That good.

This recipe is from the site and I didn't change a thing.  It was perfect the way it is.  Although, I may try to do it with lemon zest next time instead of the basil..  That would be good, too.  Yep.  Good idea.  I'm going to do the lemon zest!


Roasted Blueberry Tart

1/2 package puff pastry
4 oz. mascarpone cheese, softened
2 oz. goat cheese, softened
1 1/2 cups fresh blueberries
1 teaspoon vanilla
4 Tablespoons sugar
1/4 cup basil, thinly sliced

Set the frozen puff pastry package in the refrigerator overnight.  It will be thawed in the morning.


Heat the oven to 400°.  Place some parchment paper on a large cookie sheet.  Set aside.


Sprinkle some flour on the VERY clean and dry countertop.  Open the puff pastry and remove one of the two puff pastry dough sections.  Tape the package closed and put it back in the freezer for your next adventure.  In fact, you can go to my post on chocolate hazelnut croissants
(Don't look at the misspelled title.  I can't fix it!) and use the other half  of the puff pastry dough for that.


Roll out the dough until it is about 13X11 inches.  Place it on the parchment covered cookie sheet and bake for 12-15 minutes, or until golden. 

While it is baking place the mascarpone and goat cheese in a small bowl.  If it isn't soft enough, and mine wasn't, pop it in the microwave for about 8 seconds.  Hey, if 8 seconds is good enough to revive a not Fresh Hot!  Krispy Kreme doughnut, it is good enough for softening this cheese.  Stir until combined.

Remove the puff pastry from the oven and let it cool.  I lifted the parchment paper by the edges and moved it to the counter. 


Turn the oven up to 450°.  Place the blueberries in a medium bowl.  Pick through them for any stems and remove them. 


Add the sugar and vanilla to the berries, stir to coat and spread on the cookie sheet you used for the puff pastry.


Roast for 10 -12 minutes, or until bubbly. 


While the berries are roasting, spread the softened cheese mix onto the cooled puff pastry. 


Wash, dry with a paper towel and stack a few basil leaves. 


Thinly slice them.

Take the berries from the oven and scrape them off the cookie sheet and on top of the cheese mixture.


Sprinkle the thinly sliced basil leaves on top of the tart and serve warm. If you wish you may skip the basil and try using some lemon zest.  I'm going to try that next time I make this delicious treat.


This WAS delicious and not overly sweet.  The goat cheese added a nice tang.  I will be making this for guests at the B&B.

1 comment:

  1. I like the addition of the basil, makes it a little more sophisticated. This is one I'm going to try!