Roasted Blueberry Tart is perfect any time of day.
Smooth mascarpone cheese is blended with tangy goat cheese and topped with slow-roasted blueberries for this simple yet elegant dessert!
If you’re looking for a simple and easy dessert then you can’t go wrong with this blueberry puff pastry tart. Serve it up on a weekend day when you want to make the breakfast feel more special or serve it up when you have guests (slicing it into small squares makes for a nice appetizer!) This simple tart recipe uses only 7 ingredients and even fewer steps to complete, making it a winning recipe by any standards.
Blueberry Cheese Tart
It looks elegant and smells divine but what will really have you falling head over heels is the taste. The buttery puff pastry is topped with mascarpone which is very creamy and mild which paired well with the tangy goat cheese.
Then a fresh-made blueberry syrup of roasted blueberries is added on top lending their intensely sweet and delicious flavors to the dish. The warm blueberry topping slightly melts the cheese. Each bite is a beautiful combination of sweet and tangy. The creamy cheese and the softened blueberries made this dessert unbelievable!
- Puff Pastry Dough
- Mascarpone cheese
- Goat cheese
- Fresh blueberries
- Granulated sugar
For the exact amounts needed, please see the recipe card below.
How to Make Roasted Blueberry Tart
- Preheat your oven to 400 degrees F and spread out the pastry dough onto a floured work surface.
- Roll it out into a 13×11 inch rectangle and then bake on a baking sheet for 12-15 minutes or until golden in color. Remove from sheet and allow to cool.
- Increase your oven temperature to 450 degrees F and combine the blueberries with vanilla and sugar, tossing them to coat. spread them out onto a sheet pan. Bake for 10-12 minutes or until bubbly.
- While that is happening, combine the goat cheese and mascarpone in a bowl. Spread the mixture onto the cooled pastry.
- Top with your warm berries and sprinkle with fresh basil just before serving.
Can I make this tart in advance?
I do not recommend making this tart in advance because the gestures will not be as good as when made and served fresh. While you can keep the leftovers in the fridge and reheat them before eating the puff pastry will be soft and possibly wet/mushy.
Can I use pie crust?
If desired you can turn this recipe into more of a galette style dish by laying a round pie crust onto a baking sheet and then topping with the cheese mixture and blueberries before baking. Cook until the crust is golden (about 30 minutes at 375 degrees F). For this variation, you may not want to roast the blueberries beforehand, so instead, simply mix the ingredients together and lay them on top of the cheese. The blueberries will roast and cook as the pie does.
If you love tarts (who doesn’t?) Then you’re going to love these other great tart recipes!
- Vegan Apple Rose Tart
- Mini Orange Tarts
- Easy Apple Tart
- Recipe for Asparagus and Smoked Salmon Tart
- Irish Cream Mint Chocolate Tart
- 1/2 package Puff Pastry Dough (1.1 lb box)
- 4 oz mascarpone cheese, softened
- 2 oz goat cheese, softened
- 1 1/2 cups fresh blueberries
- 1 teaspoon vanilla
- 4 tablespoon sugar
- 1/4 cup basil, roughly chopped
- Preheat oven to 400. Spread out pastry dough onto a floured work surface. Roll dough into a 13 x 11 in. rectangle. Bake dough for 12-15 minutes or until golden. Remove and let cool.
- Increase oven temperature to 450. In a small bowl, combine blueberries, vanilla and sugar tossing to coat. Spread onto a sheet pan. Roast for 10-12 minute or until bubbly.
- Meanwhile, combine goat cheese and mascarpone in a bowl. Spread cheese mixture onto cooled dough. Top with warm berries. Sprinkle tart with fresh basil just before serving.
Amount Per Serving Calories 173Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 15mgSodium 144mgCarbohydrates 18gFiber 1gSugar 6gProtein 2g