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Yorkshire Blue Tart

Yorkshire Blue Tart

  • Instructions
  • Ingredients

    • Lay rounds of puff pastry on a baking tray.
    • Prick the centre with a fork to make a 1/2 inch border, slice the Yorkshire Blue cheese and place in centre of tart.
    • Slice 2 tomatoes per person and lay overlapping round the cheese leaving the 1/2 inch border of pastry.
    • Put the basil leaves, pine nuts and garlic into a blender and puree together.
    • Add oil, parmesan and season.
    • Spoon a little pesto over the cheese in the middle of the tart.
    • Season the tomatoes with salt & pepper.
    • Put into the oven 220°C for 10-15 minutes.
    • Meanwhile mix the diced pineapple with the rest of the pesto sauce.
    • Serve the tart hot with the pineapple pesto dressing around the edge of the plate.


    This tart is best served hot, but can also make a great addition to a buffet table. Enjoy with crunchy green salad.

  • 170g Yorkshire Blue Cheese

    4 x 8 inch rounds of puff pastry

    8 Plum tomatoes

    100g Finely diced fresh pineapple

    50g Basil leaves

    1/4 pt Olive oil

    25g Pine nuts

    2 Cloves garlic, crushed

    25g Grated parmesan

    Salt and pepper


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