10 November 2008
Fête du Fromage: Port Salut and a Tart
My November entry to Chez Loulou's Fête du Fromage event is a fabulous Port Salut cheese - soft, mild yet distinct, and a great melter. This is my first experience with Port Salut and it couldn't be more fabulous. I tried a bit plain but I wanted to do a recipe as well, so I tried this tart from BBC Food, specifically James Tanner. The crust is a bit simple and a bit less than fabulous, but the topping is very tasty. The Port Salut matches quite well with the sweet onions and the red pepper, and the basil is a nice touch. I recommend going heavy on the olive oil because the crust is quite dry. The edges of the tart were almost inedible, but the center was great. Next time I would spread the filling nearly to the edges. Also it looks small, but I got four servings out of it.