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Mons Puff Pastry with 1924 Bleu

Recipe: Mons Puff Pastry with 1924 Bleu

Mons Puff Pastry with 1924 Bleu

The quintessential hors d’oeuvre, perfected
  • A close up of the filling for the Mons Puff Pastry with 1924 Bleu
  • Tarte a la Frangipane topped with Vermont Creamery Creme Fraiche
  • A classic hors d'oeuvre that's flaky, creamy and pungent
Blue cheese baked in puff pastry is a classic hors d’oeuvre. It’s warm and flaky, creamy and pungent. But not all blue cheese is created equal, and neither are all fillings seasoned the same. This is our go-to version, a recipe that comes directly from the legendary French affineurs at Mons Cheese. It uses their 1924 blue and a pinch of nutmeg to elevate this finger food to something fine.
Warm and flaky puff pastry made with Herve Mons 1924 BleuThe filling in the Mons Puff Pastry is bechemel sauce made with blue cheeseSimple and crowdpleasing finger food that's also a French classic
We’re sharing this recipe in celebration of French Cheese Month. So much of the cheesemaking process was developed by the French. They gave the world washed rind cheeses. They gave the world the affinage process. They gave us Brie and Camembert and Epoisses and Munster and Roquefort and so, so much more. With July being the month of Bastille Day, and the time of year when grazing conditions are at their peak, we are spending the month celebrating French cheese and its contribution to the world.

Mons Puff Pastry with 1924 Bleu
The quintessential hors d’oeuvre, perfected
  • Prep Time : 30 min. + 6 hr. rest
  • Cook Time : 20 min.
  • Total Time : 6 hr 50 min.
  • Serves 10

Ingredients

  • 1 cup milk
  • 1/2 lb Herve Mons 1924 Bleu
  • 3 tbsp butter
  • 4 tbsp flour
  • 1/2 tsp salt
  • 1 tsp pepper
  • One pinch nutmeg
  • 1.5 lb puff pastry dough
  • Egg wash of 2 egg yolks, milk and salt

Directions

  1. Melt the butter in a saucepan and then add the flour, whisking well to create a roux. Let roux cool.
  2. Create a béchamel sauce by bringing milk to a boil, then add salt, pepper, and nutmeg. Whisk in 5 oz. of 1924, then add then roux, stirring consistently while bringing back to a boil. Transfer the béchamel to a baking sheet and let cool.
  3. Prepare the pastry dough by spreading it approximately 0.4” thick. Cut 4” diameter discs (using a cookie cutter if available). You should get a total of 20 discs. (Note that 10 should be spread a bit wider as they will be the covers for the feuilletés.)
  4. Poke holes with a fork on the discs that you will use for your bottoms and egg wash the sides.
  5. In the middle of the pastry disc, place 2 Tbsp. of béchamel and add an extra 2 tsp. of 1924.
  6. Cover with a second disc and press the sides together. Mark the top with a fork if desired. Spread egg wash on the top.
  7. Cut it again with a 4” cookie cutter to get perfect round shape.
  8. Let rest for at least 6 hours.
  9. Place tartes on a baking sheet and place in oven for 10 minutes at 350° and another 9 to 10 minutes at 320°.

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