This cheesy apple tart brings a twist to the classic apple tart with gooey blue cheese in contrast to flaky puff pastry, tart apple, and herby rosemary kick.

Happy November! With Thanksgiving right around the corner, I wanted to share an apple tart that would make a fun addition to your dinner. Given my love for sweet apple tarts, this savory one is a complete departure from my usual. Soft blue cheese is layered between tart apple slices, rosemary, and puff pastry in this autumn tart with a twist. The cheesy apple tart comes together quickly, freeing up your time to focus on the main and side dishes.

Tips for Working with Puff Pastry

Use a quality all butter puff pastry so you can enjoy those delicious buttery, flaky layers of dough similar to a pie crust. They will have a richer flavor, and the dough will produce nice layers of pastry.
Thaw the puff pastry in the fridge the night before you want to use it. For best results, defrost in the refrigerator at least 4 hours and up to 1 day before using. Since puff pastry is made with a lot of butter, thawing it in a cold environment allows the pastry to become pliable without softening too much.
Unfold the puff pastry only when it’s fully thawed otherwise you’ll break or crack the pastry. Be gentle when handling the pastry.
Flour your surface and rolling pin which allows the pastry to roll out smoothly and prevent it from sticking.
Prick the pastry with a fork before freezing it.
Chill the pastry before baking. I put mine in the freezer for 15 minutes. This step gives the butter a chance to re-solidify and melt slowly during baking and helps hold its shape.

Tips for Making the Apple Tart

Bake for 12-15 minutes at 375 degrees F until golden and crisp.
I used a soft ripened blue cheese. You can use any soft cheese you like. Layer thinly sliced cheese edges over the puff pastry leaving a half inch border.
For the apples, I used two small Empire apples. Feel free to substitute the apple with any of these varieties, Granny Smith, Jonagold, Braeburn, Gravenstein, or Honeycrisp. Use a mandolin to slices the apple using the thin setting. Place the apple slices over the cheese and top with rosemary.
Bake the tart for 20 minutes at 375 degrees F until golden and crisp.

This sweet and savory cheesy apple tart is both substantial and sophisticated. The cheese gets gooey and adds a nice contrast to the flaky puff pastry, tart apple, herby kick from the rosemary, and sweet drizzle of honey. Serve the apple tart as a hearty appetizer for your holiday table or pair with a tossed green salad for a light lunch or supper.

For more Thanksgiving inspiration, check these recipes: root vegetable tarte tatin, pear radicchio fennel walnut goat cheese salad, skillet pumpkin lasagna, hasselback butternut squash, butternut squash gnocchi