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which cheese sub would you choose?

Im not a huge fan of mozzarella, so I was wondering what you think would be the best (tastiest) substitute cheese in this recipe:

Thankks in advance!

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  1. I'd use Jack cheese. But a good Provolone or Swiss could work.

      1. Whatever you have that melts well, though a goat cheese could take it in a whole different direction.

        1. Interesting recipe. I'm not a big fan of the way that it's mixing sweet and savory elements, along with cheese as well. The photo looks yummy enough but my gut is to take that recipe and turn it on it's head, into my own vison.

          I really like the idea of the use of multiple potatoes and parsnips. So I'd keep all that and bake them separately. Then combine with bite-sized chunks of braised beef and season all that with kosher salt and fresh ground pepper. Roll all that in puff pastry. This could be one long roll or serving sizes for individuals. Then bake those.

          If you like cheese, I'd use small chunks of feta, incorporated into the mix or on top of the mix, before rolling into puff pastry.

          Anyway that's my 2 cents. I rarely follow a recipe but I get ideas from many of them.

          1. abbey, plse forgive me but this recipe brings on a rant. why ruin a potentially beautiful roasted vegetable tart with 3/4 CUP of sugar?? i mean, it's not sweet enough (too sweet for me already) with the inclusion of parsnips and sweet potatoes? i guess i could see this recipe as dessert, but that is it.
            and if it were served as dessert. i would consider replacing the relatively bland mozzarella with some simple chevre mixed w/ egg as a thin custard to be poured on just before the pastry 'topping'; or truffle cheese. and i would up the vinegar in the sugar, maybe using balsamic vinegar.

            4 Replies
            1. re: opinionatedchef

              This is all fair critisism. I dont want to make a dessert, do you have a really killer and unique recipe for a vegetable tarte?

              1. re: hungryabbey

                I was just at a brunch last weekend where a friend made this Roasted Mushroom and Butternut Squash thing and it is absolutely delicious. The cheddar pastry is fantastic (and I'm not a huge pastry fan).

                1. re: Nyleve

                  nyleve, when i click on your link, it just takes me to a pg w/ a list of recipes, and 'icbo' moniker at top of pg. i don't see veg. tart recipe there.

                  1. re: opinionatedchef

                    I tried it again and for some reason the link does exactly as you say. Don't know why - I even tested it using my own email and it worked fine. I know we're not supposed to copy and paste recipes from another source.

                    Ok here's another link to the same recipe on another website:

                    Hope it works.

            2. I think this recipe looks even better but I dont like traditional pie crust (hence why I wanted to do puffy pastry)..

              Do you think like a cream cheese crust would work (like this one http://www.lcbo.com/lcbo-ear/RecipeCo...) ?

              What about phyllo? would it be able to withstand the eggs/cream and all that moisture?

              Any other crust ideas?

              5 Replies
              1. re: hungryabbey

                -- w/ the buttnut squash filling:

                i think the texture would be like a pumpin pie, but i like the seasonings and ingredients. My Butternut Squash gratin is unbeatable for flavors (btw, i'm not bragging; recipe origin is sited) and you could follow its seasonings but add the cream and eggs of yours. if you did that, i would suggest elimiinating the fontina and using just parm for all the cheese( or parm and some chevre); because you're trying to counter the sweetness of the squash and caramelized onions, and Parm is best for that w/ its nutty piquantness(piquancy?). I would also not puree the squash totally; leave some chunks for texture. A cream cheese crust or pre-baked puff pastry would work; i would suggest incorporating whole wheat pastry flour into the dough (1/3-1/2 of total flour) and a little wheat germ- for added dimension and nuttiness.

                my recipe:


                -- roasted vegetables are potentially great for texture and i really like your original tart recipe for the idea of layers and flipping it. what if you used an assortment of roasted zucchini and onions and/or red peppers, w/ no caramel, and arranged in overlapping rows? i THINK (no guarantees) that the veggie layer (bottom>top after flipping)would stay together for the flip but if there were any veggies left in the pan, you could just reposition them by hand. I think my original suggestion of a cheese custard layer would not work if the tart were baked upside down- because the custard would seep down to the bottom>top. So, my reconsideration is for you to just use a layer of cheese(parm or parm and chevre) before applying the puff pastry. To complete this revamped idea, i would suggest a cooked down balsamic drizzle to go over the tart just before service.

                -- my hunch is that filo isn't flexible enough for this recipe, and also it would get soggy.

                1. re: opinionatedchef

                  Thank you so much for your help! This is wonderful!
                  How would one pre-bake puff pastry into a pie shape though? Wont it puff up too much?

                  1. re: hungryabbey

                    abbey, i believe there are directions for tart shell formation on the box. i can tell you the basics but then you want to google a video/directions. you have a flat sheet of pp, you cut strips and put them around the edge w/ egg white, and bake.they make the rim. evthng is puffing but the edges are taller! i don't know if pie weights/dry beans are involved.

                    btw, plse ammend the above as follows:

                    "I think my original suggestion of a cheese custard layer could work, but only if the custard had minimal egg (as binder) so the custard wouldn't seep down when the tart was baked upside down"

                    1. re: opinionatedchef

                      thank you thats wonderful! what type of baking dish/pan would you use to do the pp crust?