Three-cheese tart with berry coulis

May 5, 2015 (Last Updated: January 11, 2019)

Three-cheese tart with berry coulis

Serves: 1 large or 6 small tarts
Cooking Time: 1 hour


  • 120g (½ cup) butter
  • 180g (1,5 cups) cake flour
  • 1 large egg
  • ice water
  • 3 sprigs fresh rosemary, finely chopped
  • 1 large egg
  • 1 large egg yolk
  • 250ml (1 cup) fresh cream
  • pinch of salt
  • 5ml (1 tsp) sugar
  • 2,5ml (½ tsp) ground nutmeg
  • 100g Bresse bleu (or other creamy blue cheese), crumbled
  • 100g Dalewood Huguenot, sliced (or Gruyère)
  • 100g Brie, sliced
  • ready-made raspberry coulis, to serve
  • mixed berries, to serve
  • bitter microgreens, to serve



Preheat the oven to 180°C.


For the pastry, work the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Beat in the egg, rosemary and a little ice water to bind the dough. Press into a greased tart tin or 6 tartlet tins and bake blind for 10 minutes.


For the filling, mix together the egg, yolk, cream, salt, sugar and.


Remove the pastry case from the oven and allow to cool a little.


Place the cheeses into the pastry case, pour the egg mixture over and bake for a further 20 minutes.


Serve the tart warm, garnished with the raspberry coulis, berries and microgreens.

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