Savory Apple Cheddar Tart
This Savory Apple Cheddar Tart transforms ordinary ingredients into an impressive culinary experience that perfectly balances sweet and savory notes. The combination of crisp apples and sharp cheddar cheese, nestled on flaky puff pastry, creates a dish that's versatile enough for everything from casual family dinners to elegant entertaining.
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
Ingredients
- 1 sheet frozen puff pastry thawed (approximately 8-10 oz)
- 2 medium Honeycrisp apples thinly sliced (Granny Smith or Pink Lady work beautifully too)
- 1 medium red onion thinly sliced
- 1 1/2 cups sharp cheddar cheese freshly grated (about 6 oz)
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil divided
- 1 tablespoon honey optional, for drizzling
- 1 egg beaten (for egg wash)
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Remove the puff pastry from the refrigerator about 15 minutes before you plan to use it.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-low heat. Add the sliced red onions with a pinch of salt and cook, stirring occasionally, for 15 minutes until they become soft and caramelized.
- Gently unfold your thawed puff pastry onto the parchment-lined baking sheet. Using a knife, score a 1-inch border around the edge of the pastry (don't cut all the way through). Prick the center area several times with a fork.
- Spread the Dijon mustard evenly over the center area of the pastry, staying within your scored border.
- Sprinkle half of the grated cheddar cheese over the mustard layer. Arrange the caramelized onions evenly over the cheese. Next, arrange the apple slices in an overlapping pattern across the tart.
- Drizzle the remaining tablespoon of olive oil over the apples, then sprinkle with the thyme leaves, salt, and freshly ground black pepper. Top with the remaining cheese.
- Brush the border of the pastry with beaten egg for a golden, shiny finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed at the edges, and the cheese is bubbly and slightly browned. Rotate the baking sheet halfway through cooking time.
- Remove from the oven and let cool for 5 minutes. If using, drizzle with honey. Cut into squares or rectangles and serve warm.
Notes
- Use whole wheat puff pastry for increased fiber content
- You can swap cheddar for Gruyère or gouda for a different flavor profile
- For a dairy-free version, use a plant-based cheese alternative
- Store leftovers in an airtight container for up to 3 days
- This tart pairs well with a crisp Sauvignon Blanc or lightly oaked Chardonnay
- You can swap cheddar for Gruyère or gouda for a different flavor profile
- For a dairy-free version, use a plant-based cheese alternative
- Store leftovers in an airtight container for up to 3 days
- This tart pairs well with a crisp Sauvignon Blanc or lightly oaked Chardonnay
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 9gFat: 21gSaturated Fat: 7gCholesterol: 45mgSodium: 280mgPotassium: 135mgFiber: 2gSugar: 6g
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