Roasted Chile Cheese Tart is an easy yet impressive recipe packed with roasted chiles, tomatoes, and melty cheese, all baked in a flaky crust. Perfect for serving as an appetizer or a light meal.
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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Poblano peppers are one of my favorites. They have just the right amount of mild heat, and once roasted, they become tender, smoky, and absolutely delicious. I use them in some of my favorite recipes, from chile rellenos and stuffed poblanos to these savory tarts.
Whether you’re serving them as an appetizer or pairing them with a simple salad for lunch or dinner, these savory tarts are always a hit. They’re flaky, cheesy, packed with roasted poblano flavor, and surprisingly filling.
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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!