1 puff pastry (280g)
4 to 6 ripe red plums
100 g of Fourme d'Ambert
2 tbsp. crème fraîche
Salt and freshly ground pepper to taste
Preheat the oven to 180° C.
Wash and slice the plums.
In a salad bowl, combine the Fourme d'Ambert and crème fraîche. Season the cream mixture with salt and freshly ground pepper to taste.
Using a bowl as a guide, cut 4 circles into the puff pastry. Fold the edges slightly inward to form a crust. Poke the base of the puff pastry with a fork.
Using a spoon, place a layer of cream cheese mixture. Arrange your slices of plums over the top. Crumble over a bit more Fourme d’Ambert over the top and bake for 20 minutes.