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Upside-Down Cambozola Tarts with Hot Honey
Salty, sweet and spicy always is a winning combination. Here, we bake slices of red onion into rectangles of flaky puff pastry, then finish the tarts with blue cheese and honey infused with Aleppo pepper. Cambozola, sometimes referred to as “blue brie,” is a triple crème, cow’s milk cheese with light veining and a rich, creamy texture. It’s ideal for these tarts because it slices well after a brief stint in the freezer and melts beautifully when placed on the just-baked tarts.
Produced by Milk Street for Champignon North America.
wedge (about 2 ounces) Cambozola cheese
All-purpose flour, for dusting