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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 Soufflé 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!

  • Total Time: 50 minutes
  • Yield: 6 1x



¼ cup (45 g) of butter

¼ cup (40 g) of all-purpose flour

1 cup (250 ml) of full-fat milk

 teaspoon of pepper

¾ cup (150 g) of Bleu d’Auvergne (or any good quality Blue Cheese), cut into cubes

4 free-range eggs

1 sheet of all-butter puff pastry


This recipe is meant for a 9.5-inch (24 cm) tart pan.

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

Nim Keys

  • 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!

  • Author: Ninon
  • Prep Time: 20
  • Cook Time: 30
  • Category: Main Course
  • Method: Oven Baked
  • Cuisine: French
  • Diet: Vegetarian


  • Serving Size:
  • Calories: 285
  • Sugar: 0.2 g
  • Sodium: 247 mg
  • Fat: 25.7 g
  • Carbohydrates: 5.7 g
  • Protein: 9.2 g
  • Cholesterol: 162.1 mg

Keywords: blue cheese, Bleu D'Auvergne cheese, soufflé, savory tart, French recipe