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A crispy puff pastry crust filled with a light blue cheese soufflé filling? Yes, please! This delicious savory tart comes from my home region of Auvergne and is best paired with a Chenin Blanc wine. An off-dry Savennières or Montlouis-sur-Loire from the Loire Valley will be a hit!

A slice of Blue Cheese Soufflé Tart on a plate with the rest of the tart on the side

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A few details about the recipe

This recipe comes directly from my home region, Auvergne! This region, located in the center of France, amid volcanic mountains, is famous for its renowned cheese. One of them is Bleu d’Auvergne, a delicious blue cheese with a lot of depth and character.

In this recipe, Bleu d’Auvergne is added to a Soufflé-style filling surrounded by a light and airy all-butter puff pastry crust. This is one of my favorite fall comfort foods, and an easy one to make no less!

As Bleu d’Auvergne might not be available where you live, you can replace it with any Bleu Cheese that you love such as Stilton, Gorgonzola, Roquefort, Fourme d’Ambert, Danablu and so much more!


Bleu d'Auvergne (blue cheese) on a light green plate

Wine Pairing for Blue Cheese Soufflé Tart🍷


CHENIN BLANC

I recommend Chenin Blanc to pair with the Auvergne Bleu Cheese Pie. Chenin Blanc is a grape variety that is very versatile, can range from bone dry to sweet, and can be still or sparkling. With the Blue Cheese Soufflé Tart, I recommend an off-dry Chenin wine.

Chenin wines usually display aromas of apple and honey with a steely, smoky character, creating a sensation of sweetness even in their dry form. These voluptuous characteristics are a great match for bold Blue cheeses, like Bleu d’Auvergne.

WINE APPELLATION SUGGESTIONS

  • Off-dry Savennières (Loire Valley, France)
  • Off-dry Montlouis-sur-Loire (Loire Valley, France)
  • Off-dry Chenin (also locally called “Steen”) from Swartland (South Africa)

Blue Cheese Soufflé Tart in a tart mould with a slice missing

FAQ

How long does this keep?

This Blue Cheese Soufflé Tart can be kept for up to 3 days in the fridge in an airtight container.

Can I make it in advance?

Yes, you can make the recipe ahead of time up until you assemble the tart. Store the Bleu cheese filling it in the fridge in an airtight container. I recommend assembling and baking at the last minute as the Bleu cheese filling will act as a soufflé and is better served right out of the oven.


Blue Cheese Soufflé Tart in a tart mould

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A slice of Blue Cheese Soufflé Tart on a plate and the rest of the tart on the side

Blue Cheese Tart

A crispy puff pastry crust filled with a light blue cheese soufflé filling? Yes, please! This delicious savory tart comes from my home region of Auvergne and is best paired with a Chenin Blanc wine. An off-dry Savennières or Montlouis-sur-Loire from the Loire Valley will be a hit!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Diet Vegetarian
Servings 6

EQUIPEMENT

  • Whisk
  • Tart Pan
  • Rubber Spatula

INGREDIENTS
 

  • ¼ cup (45 g) butter
  • ¼ cup (40 g) all-purpose flour
  • 1 cup (250 ml) full-fat milk
  • teaspoon pepper
  • ¾ cup (150 g) Bleu d’Auvergne (or any good quality Blue Cheese), cut into cubes
  • 4 free-range eggs
  • 1 sheet all-butter puff pastry

INSTRUCTIONS

  • This recipe is meant for a 9.5-inch (24 cm) tart pan.
  • Preheat the oven to 390°F (200°C).
  • In a pot, melt the butter over medium-high heat.
  • When the butter is bubbling nicely, add the flour all at once. Using a whisk, stir vigorously.
  • Lower the heat to medium intensity.
  • Add the milk and whisk continuously until the sauce has thickened about 5 minutes.
  • Remove from the stove. Add the pepper, the cubes of blue cheese and stir well until the cheese melts.
  • Let it cool for 5 minutes.
  • In the meantime, crack the eggs and separate the whites from the yolks.
  • Add the egg yolks to the bleu cheese mixture and whisk until combined.
  • Beat the egg whites until they form peaks.
  • With a rubber spatula, gently fold the egg whites into the bleu cheese mixture.
  • In a 24 cm (9.5 inches) parchment-lined tart pan, line the all-butter puff pastry.
  • Pour the bleu cheese mixture in and fold the puff pastry edges.
  • Bake for 30 minutes until golden and risen (the filling will rise similar to a soufflé).
  • Enjoy warm with a glass of chilled off-dry Chenin wine!

NIM KEYS - USEFUL TIPS

  • I used Bleu d’Auvergne in this recipe, as I live in the incredible region of Auvergne. But feel free to use any good quality Blue Cheese: Stilton, or even creamy Gorgonzola!
  • Be gentle while adding the egg whites to the batter. Fold them using a circular motion up and down. The secret is not to overwork the batter to keep the Soufflé Blue Cheese filling extra light and fluffy!

NUTRITION

Calories: 438kcalCarbohydrates: 25gProtein: 12gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 147mgSodium: 414mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 590IUCalcium: 163mgIron: 2mg
Keyword Bleu D'Auvergne cheese, blue cheese, French recipe, savory tart, soufflé
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!

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