Go Back
+ servings
Print Recipe
0 from 0 votes

Roasted Chile Cheese Tart

Roasted Chile Cheese Tart - an impressive and incredibly easy tart. Load with flavor with roasted chiles, tomatoes, and cheese; making a great appetizer.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 313kcal
Author: Sandra


  • 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


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.


  • 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.


Calories: 313kcal | Carbohydrates: 20g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 32.1mg | Calcium: 202mg | Iron: 1.3mg