Appenzeller Cheese and Tomato Tart

Appenzeller Cheese and Tomato Tart

A delicious savory tart made with unopened Appenzeller cheese block that is slightly past expiration but still safe to eat. Perfect for a light lunch or as an appetizer.

15
Prep Time (min)
25
Cook Time (min)
40
Total Time (min)
6
Servings

Ingredients

  • 1 sheet of puff pastry
  • 2 tomatoes, sliced
  • 200g Appenzeller cheese block, grated
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Fresh basil leaves for garnish
  • Salt and pepper to taste
Difficulty:Easy
Tags:
tartcheesetomato

Instructions

1

Preheat the oven to 200°C (400°F).

2

Roll out the puff pastry and place it on a baking sheet.

3

Prick the pastry with a fork to prevent it from puffing up too much.

4

Arrange the tomato slices evenly on top of the pastry.

5

Sprinkle the grated Appenzeller cheese over the tomatoes.

6

Drizzle the olive oil and balsamic vinegar over the cheese and tomatoes.

7

Season with salt and pepper to taste.

8

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the cheese has melted.

9

Remove from the oven and let it cool for a few minutes.

10

Garnish with fresh basil leaves before serving.

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