Roasted Chili Cheese Tarts

An impressive and incredibly easy tart! Loaded with flavor from roasted chiles, tomatoes, and cheese; making a great appetizer.

Roasted Chili Cheese Tarts

Prep Time

15 minutes

Cook Time

35 minutes

Serves

5 people

An impressive and incredibly easy tart! Loaded with flavor from roasted chiles, tomatoes, and cheese; making a great appetizer.

Perfect for pairing with a sweet wine, like a Sutter Home Moscato or Pink Moscato.

Recipe and image courtesy of Dash of Sanity and Sutter Home.

Ingredients

  • 1 puff pastry sheet
  • 2 poblano peppers
  • 4 ounces Gruyere cheese, shredded
  • 1/4 cup roasted tomatoes or red peppers in oil, optional from deli section in store

Preparation

For the Roasted Chilis

  • 1 Heat oven on medium broil. Place the poblano chiles on the top rack and turn every 3 minutes until each side of the peppers have a nice char, this takes about 12-15 minutes.
  • 2 Remove from the oven and place in a bowl and cover for 10 minutes.
  • 3 Once the peppers have set, cut top off and remove stem and seeds.
  • 4 Then gently remove the skin. Cut the pepper into thin slices.

For the Tart

  • 1 Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper.
  • 2 Sprinkle 2/3 of the Gruyere cheese over the puff pastry sheet, making sure to cover it all evenly. Top with peppers and tomatoes.
  • 3 Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown and puffy.
  • 4 When you remove the sheet, the pastry will be super puffy, but will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve.
  • 5 You can add salt and pepper if needed, but the Gruyere cheese is most likely salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.
  • 6 Pair with a sweet wine like Sutter Home’s Moscato or Pink Moscato.

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