Blueberry Blue Cheese Tart with Puff Pastry

Blueberry Blue Cheese Tart is the perfect mix of sweet, savory, creamy, and flaky. Buttery puff pastry is filled with a creamy mixture of farmer cheese, blue cheese, Greek yogurt, honey, and lemon zest, then swirled with blueberry jam and baked until golden. Fresh blueberries and basil on top pull the whole thing together.

This is one of those recipes that looks like you put way more work into it than you actually did. Serve it for brunch, cut it into smaller pieces for an appetizer, or put it out with wine when you have people over.

• Sweet + savory: Blueberries, honey, tangy blue cheese, and basil are SO good together.
• Flaky puff pastry: Store-bought puff pastry keeps this incredibly easy.
• Creamy filling: Greek yogurt and farmer cheese balance the stronger blue cheese.
• Easy to make: There’s no homemade crust or complicated tart dough.
• Perfect for entertaining: Serve it for brunch, as an appetizer, or alongside a salad for a light meal.
• Beautiful presentation: Fresh blueberries and basil make the finished tart gorgeous without much effort.

• Puff pastry: Creates the buttery, flaky crust and makes this tart incredibly easy to assemble.
• Vanilla Greek yogurt: Adds creaminess and a subtle sweetness to balance the blue cheese. Plain Greek yogurt also works.
• Farmer cheese or cream cheese: Creates the creamy base of the filling. Farmer cheese gives it a little more texture, while cream cheese creates a smoother filling.
• Blue cheese crumbles: Adds the salty, tangy flavor that makes this tart different from a traditional blueberry cream cheese tart.
• Honey: Just enough sweetness to balance the blue cheese without turning the filling into dessert.
• Lemon zest: Brightens the filling and works beautifully with the blueberries.
• Egg: Helps the cheese filling set as the tart bakes.
• Dried basil: Adds a subtle savory note throughout the filling.
• Kosher salt: Brings all the flavors together.
• Blueberry jam: Creates those sweet blueberry swirls throughout the creamy filling.
• Fresh blueberries: Added after baking for fresh blueberry flavor and texture.
• Fresh basil: The finishing touch that ties the sweet and savory flavors together.

• Prepare the pastry: Preheat the oven to 400°F. Fit the puff pastry into a 7×10-inch baking dish, allowing some pastry to come up the sides. Place it in the freezer while you make the filling.
• Mix the filling: Combine the Greek yogurt, farmer cheese or cream cheese, blue cheese, honey, lemon zest, egg, dried basil, and salt. Mix until combined. For a completely smooth filling, blend everything until creamy.
• Assemble: Spread the cheese mixture evenly over the chilled puff pastry. Spoon the blueberry jam over the filling and lightly swirl or spread it across the top.
• Bake: Bake for about 20 minutes, or until the puff pastry is puffed and golden brown and the filling is set.
• Finish: Let the tart cool at room temperature. Top with fresh blueberries and fresh basil before slicing and serving.

• Keep the puff pastry cold: Putting the pastry in the freezer while you prepare the filling helps it stay cold before baking so it puffs up beautifully.
• Choose your filling texture: Mix everything in a bowl if you like a little texture from the cheeses, or blend the filling until smooth and creamy.
• Don’t overdo the jam: Spoon it over the cheese mixture and lightly swirl it through. You still want plenty of that savory cheese filling showing.
• Watch the pastry: The tart is ready when the puff pastry is deeply golden around the edges and the cheese filling is set.
• Let it cool: Give the tart time to cool before slicing so the filling has a chance to set.
• Add the fresh toppings last: Fresh blueberries and basil are best added after the tart comes out of the oven.

This tart can go in so many directions. Cut it into smaller squares for an appetizer, serve larger slices for brunch, or pair it with a simple green salad for lunch or dinner. It would also be SO good as part of a cheese board with fruit, crackers, nuts, and a little extra honey.

• Store leftover Blueberry Blue Cheese Tart covered in the refrigerator for up to 3 days.
• To reheat, place individual slices in a 350°F oven for about 5 to 10 minutes, or until warmed through and the puff pastry begins to crisp again. An air fryer also works well for reheating. I don’t recommend the microwave if you can avoid it because the puff pastry will lose its crisp texture.