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Gorm Ailig Tart


The inclusion of Gorm Ailig, a raw ewe milk cheese, creates a tart with a twist

Recipe courtesy of Ron Muise, Wandering Shepherd Cheese


  • 18 oz (500 g) puff pastry
  • 1/4 cup (60 ml) sour cream
  • 5 shallots, thinly sliced
  • 18 oz (500 g) Gorm Ailig
  • 1/4 cup (60 ml) pine nuts
  • 1 cup (250 ml) of spinach, roquette or other fresh greens, chopped


  1. Preheat oven to 375°F (190°C).
  2. Roll out pastry to 1/4 inch (0.6 cm), place on floured baking sheet.
  3. Spread sour cream over pastry and then layer sliced shallots, crumbled blue cheese and nuts.
  4. Bake for 20 to 25 minutes.
  5. Cover with fresh greens and slice into generous pieces. Serve warm.
This recipe was featured in the article C'est fromage!
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