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
Cheesy Apple Tart with Rosemary
- 1 sheet frozen puff pastry, about ½ pound
- 4.4 ounces soft ripened blue cheese (I used Briette), cut into wedges
- 2 small Empire apples, thinly sliced with a mandoline
- 1 tablespoon rosemary leaves
- Honey for serving
- 1 egg, lightly beaten
- Roll out puff pastry and cut to a 12 inch circle. Place on a baking tray lined with baking paper.
- Prick pastry with fork then freeze pastry for 15 minutes.
- Preheat oven to 375 degrees F.
- When ready to bake, brush egg wash over pastry.
- Bake for 12-15 minutes until golden and crisp.
- Arrange cheese wedges over puff pastry leaving half inch border. Place apple slices over cheese.
- Sprinkle rosemary over the top and bake for 20 minutes until golden and crisp.
- Let apple tart cool for 10 minutes. Drizzle honey over tart and serve immediately.
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