Image of Blueberry & Cheese Tart

Blueberry & Cheese Tart

Image of Blueberry & Cheese Tart


  • 1/2 cup Blueberry Fruit & Maple Spread
  • 1 sheet puff pastry, thawed
  • 1/2 cup ricotta cheese
  • 1/4 cup crumbled goat cheese
  • 1 large egg yolk
  • 1 tbsp water
  • mint and basil leaves, for garnish
  • olive oil for drizzling


  1. Preheat oven to 400°F.
  2. Lightly flour your work surface and unfold your thawed puff pastry.
  3. Roll out the dough into a 12″x10″ rectangle and transfer to a baking sheet. Brush the edges with water and fold the edges over about an inch. Pinch the dough to form a crust.
  4. In a small bowl whisk egg yolk and water. Brush this mixture over the crust. Using a fork, poke holes in the bottom of the dough.
  5. Spread the ricotta cheese evenly over the dough, then the warmed blueberry spread and top with sprinkled goat cheese. Bake for 20 minutes or until golden brown. Transfer to a wire rack and allow to cool before serving.

  6. Garnish with mint leaves and drizzle with olive oil and cracked pepper just before serving.