Imported White Cheddar Apple Tart
Sweet & tart, this Apple Tart with Australian White Cheddar is a feast for the senses. Buttery puff pastry is stuffed with tart green apples and nutty White Cheddar and drizzled with honey, for the perfect seasonal treat.
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 Granny Smith apple cut into 1/4-inch slices
- 1/4 cup toasted walnuts
- 1 tablespoon packed brown sugar
- 1/2 lemon juiced
- Pinch kosher salt
- 1/4 cup whole-grain mustard
- 1 1/4 cups shredded imported aged white cheddar cheese divided
- 1 large egg beaten
- Flaky sea salt to taste
- Freshly ground black pepper to taste
- Honey for garnish
Instructions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Roll out pastry on a lightly floured work surface until roughly 13-inches long. Cut in half lengthwise. Place one sheet of pastry on the prepared baking sheet. Combine apple, walnuts, brown sugar, lemon juice and kosher salt in large bowl. Spread mustard evenly over pastry on baking sheet, leaving a 1/2-inch border. Top with 1 cup cheese and apple mixture. Sprinkle evenly with remaining cheese. Top with second layer of puff pastry, and seal edges with tines of fork.
- Brush with egg, and score top of dough 4 to 5 times to allow steam to escape during cooking. Season top of pastry with flakey salt and pepper. Bake 12 to 14 minutes or until golden-brown and puffed. Let cool at room temperature for at least 5 minutes before slicing. Drizzle tart with honey and serve.
Notes
Tip: Serve with a simple bibb lettuce or spring mix salad tossed in a lemon, or apple cider
vinaigrette.
vinaigrette.
