Mons Tarte with Cantal

Recipe: Mons Tarte with Cantal

Mons Tarte with Cantal

A Savory Summer Classic from France
  • Mons Tarte with Herve Mons Cantal
  • A savory summmer classic tarte from France made with Cantal
  • French tarte made with Cantal, sauteed tomatoes, Dijon mustard and thyme
In many ways, Cantal is the proto cheddar. It has similar qualities and is made with the cheddaring process, but this French wheel outdates England's classic creation by a cool 1,200 years. No doubt you’ve had a tart with cheddar shredded into it. To Francofy your dish, Cantal brings wonderful flavors of sour cream and potato, which meld quite naturally with the Dijon, thyme, and tomatoes in this dish. Easy to make; even easier to eat.
Savory and delicious French tarte with Herve Mons CantalThe Mons Tarte recipe can serve up to 10 guestsMons Tarte with Herve Mons Cantal, sauteed tomatoes and Dijon mustard
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 Tarte with Cantal
A Savory Summer Classic from France
  • Prep Time : 30 min.
  • Cook Time : 15 min.
  • Total Time : 45 min.
  • Serves 10

Ingredients

  • 1.5 lb Herve Mons Cantal
  • 2 eggs
  • 1 oz. Fallot Dijon Mustard
  • 10 oz. diced tomatoes
  • 10 additional tomatoes, sliced in half
  • 1/2 yellow onion, chopped
  • 1 garlic clove, chopped
  • 1.5 lb puff pastry dough
  • Egg wash of 2 egg yolks, milk, and salt
  • Pinch of thyme and laurel
  • Salt and pepper to taste

Directions

  1. Grate the Cantal and mix it in a bowl with the eggs, mustard, and pepper. Set mixture aside.
  2. In a skillet, saute the onion in olive oil until golden, about 5-7 minutes. Add garlic, thyme, laurel, salt, and pepper and saute another 1-2 minutes. Add the diced tomatoes and let simmer for about 20 minutes. To cut the acid, you can choose to add a pinch of sugar.
  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. Put 10 discs aside. With the remaining 10 discs, cut an approx 2” border in each. Discard the center and keep the borders on the side. With the 10 previous full discs, egg-wash the sides, about 2”. Cover with the 2” borders prepared previously. Egg-wash the sides again.
  4. In the center of each discs, add about 1 oz. of the tomato preparation. On top of the tomato preparation, add 2 oz. of the Cantal mix, then finish with a tomato slice.
  5. Place tartes on a baking sheet and place in oven for 10 minutes at 350° and another 5 minutes at 320°.

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