If you’re looking to make something special in the fall for either guests or yourself, then look no farther than this recipe that is incredibly easy to make. And tastes absolutely fabulous, especially when you pair it with a sparkling wine. This is the recipe Judith Lewis and I were talking about in this podcast episode which you can listen to here.
The wine I chose to serve this tart with is a sparkling wine from Balfour, made in Kent, England. It was wonderful with the tartness of the apples and yet stood up to the sweetness of the honey.
Ingredients
1 roll of frozen puff pastry (sometimes called “rough puff”), thawed
4 oz of grated cheddar cheese
1 medium apple (Honeycrisp, Cortland or any apple suitable for eating or baking), very thinly sliced
1 Tbsp of honey
2 small sprigs of thyme
Method
- Heat the oven to 425 degrees.
- Line a baking sheet with parchment paper or a silicone liner.
- Lay out the puff pastry on the sheet.
- Spread the cheddar cheese over the pastry, leaving about 1 inch around the outside.
- Using your finger and thumb, twist the outside rim of pastry to make a fluted crust.
- Arrange the apple slices on top of the cheese.
- Pop the sheet in the oven for about 20 minutes. If the pastry looks a little too brown, turn the oven down to 400 degrees. You want the pastry to look brown, flaky and crisp but not burnt.
- When done, let the baked tart cool a few minutes on the counter.
- Sprinkle fresh thyme on the tart. (I think rosemary would work well too.)
- Then cut into wedges.
- Serve with honey in a bowl and let people drizzle their wedges as desired.
I must acknowledge that I found this recipe here at Tasting with Tina, so if you want to go right to the source, I highly recommend it. I have adapted this recipe very slightly. No matter which version you use, you’ll be happy!
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