Cheese Board Puff Pastry Tart
Cheese Board Puff Pastry Tart
Ingredients
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 2 ounces cream cheese, softened
- 1 1/2 cups leftover cheese, a mix of hard and soft cheeses, crumbled or shredded
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon honey, for drizzling (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Score a 1/2-inch border around the edges of the pastry with a sharp knife, being careful not to cut all the way through.
⏱️ 2 min
- 3
Prick the center of the puff pastry (inside the scored border) several times with a fork. Brush the scored border with the beaten egg.
⏱️ 3 min
- 4
In a small bowl, combine the Dijon mustard and softened cream cheese. Spread this mixture evenly over the center of the puff pastry, staying within the scored border.
⏱️ 4 min
- 5
Evenly sprinkle the mixed leftover cheeses over the cream cheese mixture. Then, sprinkle with fresh thyme leaves and freshly ground black pepper.
⏱️ 3 min
- 6
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 400
- 7
Remove from the oven and let cool for a few minutes. If desired, drizzle with honey before serving. Cut into squares or slices and serve warm.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Board Puff Pastry Tart
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 2 ounces cream cheese, softened
- 1 1/2 cups leftover cheese, a mix of hard and soft cheeses, crumbled or shredded
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon honey, for drizzling (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Score a 1/2-inch border around the edges of the pastry with a sharp knife, being careful not to cut all the way through.
⏱️ 2 min - 3
Prick the center of the puff pastry (inside the scored border) several times with a fork. Brush the scored border with the beaten egg.
⏱️ 3 min - 4
In a small bowl, combine the Dijon mustard and softened cream cheese. Spread this mixture evenly over the center of the puff pastry, staying within the scored border.
⏱️ 4 min - 5
Evenly sprinkle the mixed leftover cheeses over the cream cheese mixture. Then, sprinkle with fresh thyme leaves and freshly ground black pepper.
⏱️ 3 min - 6
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 400 - 7
Remove from the oven and let cool for a few minutes. If desired, drizzle with honey before serving. Cut into squares or slices and serve warm.
⏱️ 8 min