Roasted Chile Cheese Tart – an impressive and incredibly easy tart. Loaded with flavor with roasted chiles, tomatoes, and cheese; making a great appetizer.
I love the simplicity of this Roasted Chile Cheese Tart, from the ingredients to the ease of making it. With little preparation and bold flavors, I am completely swooning over this savory tart recipe.
Incredibly delicious, this is a perfect appetizer for all the spring and summer get-togethers and barbecues. It also makes a beautiful side to a salad main entrée, one of my summer favorites. This Roasted Chile Cheese Tart will also make a fantastic treat for girl’s night!
We all have that one friend we meet, and the moment you start chatting, you know you’ll be lifelong friends. I’m lucky enough to have that in my neighbor, Jill. I’ve previously shared a few of her recipes and tips. My favorite thing about her is the way she draws people in. The first month of getting to know her, I quickly realized she was a social butterfly. And while I am friendly, I really don’t do girl nights all that often.
Now, she hosts girls’ nights… often. And I love that she makes it simple with delicious food and drinks every time.
Here in Colorado, Poblanos are my go-to pepper. Poblano peppers aren’t too spicy, and they’re gorgeous. Several of my favorite dishes have roasted poblanos in them, including chile rellenos, stuffed chiles, and now these tarts.
Jill loved the combination of the cheese and the mild heat from the chiles in the Roasted Chile Cheese Tart.
I can’t wait until our next barbecue or get-together to feature this Roasted Chile Cheese Tart as an appetizer. With all the gooey cheese, heat from the peppers, and the flaky crust from the puff pastry, this is going to make any occasion that much better. My kids even loved this combination! In the future, I can even see us adding some roasted garlic and garnishing it with fresh greens.
Summer and spring are about baseball games, barbecues, and girls’ nights too! Cheers to good drinks, better eats, and amazing friends.
Don’t forget to pin this recipe for Roasted Chile Cheese Tarts to your favorite Pinterest board for later.
Roasted Chile Cheese Tart
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
Instructions
Roasted Chiles
- 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.
- Remove from the oven and place in a bowl and cover for 10 minutes.
- Once the peppers have set, cut top off and remove stem and seeds. Then gently pull of the skin. Cut the pepper into thin slices.
Tart
- Preheat oven to 425ºF. Place the puff pastry on a baking sheet that is lined with parchment paper.
- Sprinkle 2/3 of the Gruyere cheese over the puff pastry sheet. Making sure to cover it all evenly. Top with peppers and tomatoes.
- Place the sheet in the oven and bake for 25 to 35 minutes, or until golden brown puffy.
- When you remove the sheet, the pastry will be super puffy. But it will quickly deflate. No worries! It’s still delicious. Slice it into squares and serve.
- You can add salt and pepper if you feel that you need it, but I think the Gruyere cheese is salty enough. You can also drizzle a balsamic glaze on top if desired, for some tart sweetness.
- Pair with a sweet wine like Sutter Home’s Moscato or Pink Moscato.
Yes to this amazing tart and YES to girls night! Can’t wait to give this a try!
I hope you enjoy!
Roasted chiles are one of my favorite things to eat this time of year, and putting them on a cheese tart is simply AMAZING.
Thank you, enjoy!
Yum, roasted chiles have such great flavor! Looks so good!
They really do! Enjoy!
Cute pic of you two 🙂 We love poblanos SO much here. Great flavor and not much heat at all. Love how you’ve used them here – so yummy and the perfect thing to serve with the Moscato.
Thank you, I’m glad you enjoyed it!
That looks SO good, puff pastry is my weakness!
Thank you!
Would you mind taking a look over your recipe because you have left out multiple steps and even name a cheese (fontina) which isn’t even listed as an ingredient!
When do we put the peppers on? Or the tomatoes? Do we cook those with the puff or after?
Thanks!
Thanks for fixing the recipe!
I love tarts! They are perfect for appetizer, lunch, snack or dinner!
Thanks, enjoy!
This looks addicting and so easy!
Thanks, enjoy!