Blue Cheese and Roasted Vegetable Tartlets


“One thing I love about the throwdowns is how all the chefs have incredibly different inspirations, techniques and cooking backgrounds. Even though the “harvest” theme was a bit vague, we all ended up using squash in one form or another with wildly different (and tasty) results. For this throwdown, I wanted to focus on simplicity and cut down on my prep time the actual day of so, as I explained to Emmanuel Hessler, I could better focus on the eating part! So here is the recipe for my very easy tartlets, which, by the way, are an excellent idea for party snacks.”
– Aurélie

Ingredients (for 2 dozen tartlets)
1 package good quality pie dough (available at most bakeries)
2 dozen aluminum mini pie moulds
1 small butternut squash
1 sweet potato
2 leeks
1 apple
1 red pepper
1 red onion
Fresh rosemary and thyme
2 tbsp olive oil
Salt and pepper to taste
150g of blue cheese (I used the creamy, fairly mild Bleu d’Auvergne, but you can use any blue cheese according to your preference. If you’re one of the many who absolutely loathe it though, I recommend substituting smoked Gouda or sharp cheddar).


  1. Preheat the oven to 475°. Chop all the vegetable into small pieces (you want to be able to fit as much of the mixture as possible into the tartlets) and in a bowl toss with the diced herbs, olive oil and salt and pepper. Spread in a single layer on a baking sheet and roast for approximately 20-25 minutes.
  2. On a flat surface, roll out your pie dough and using a cookie cutter, cut circles that are slightly bigger than the largest part of the mould. Press the dough into the moulds, prick the base with a fork (so dough doesn’t rise too much) and bake at 425° for 10-15 minutes (until the dough is golden-brown).
  3. Remove the tartlets from the oven, fill them with the vegetables and crumble the cheese on top. Put them back in the oven for a few minutes until the cheese is melted and voilà! You can garnish with a sprig of thyme or rosemary.

    Note: I really like this recipe, but tartlets can be filled with absolutely anything: caramelised onions; apples, bacon and cheddar; confit tomatoes and garlic with basil and mozzarella; any egg mixture for mini quiche; fellow throwdowner Camille Macnaughton’s bourbon pumpkin chiffon filling, etc. So always keep some ready-made pie dough in your freezer and use your imagination people!


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2 thoughts on “Blue Cheese and Roasted Vegetable Tartlets

  1. This looks lovely and delicious!

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