This is a perfect lunch dish or hors d’oeuvre. Serve with a green salad for lunch.
This doesn’t make particularly good leftovers because the cheese congeals. Wrap and refrigerate any leftovers and reheat in a toaster oven.
ROASTED TOMATO & CANTAL TART: Slice 8 plum tomatoes, as ripe as possible, and arrange them in a single layer on a couple of pans lined with buttered parchment or foil. Sprinkle very sparingly with salt and sugar and bake them at 350°F (180°C) until they are slightly shriveled and the excess moisture has evaporated, 30 to 40 minutes. Cool on the pans before continuing with the tart recipe, substituting these for the fresh ripe tomatoes.
© 2008 Nick Malgieri. All rights reserved.