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Apple and Cheddar Tart

Name: Apple and Cheddar Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: ½ lb (225g) store-bought puff pastry, thawed; 3 tbsp (45 ml) crème fraiche or sour cream; ½ Cortland apple, unpeeled, cored and thinly sliced; 1 tbsp chopped fresh chives; 3 ½ oz (100 g) cheddar cheese, thinly sliced (see note)

4 stars (58) Rate this recipe

Preparation: 15 MIN
Cooking: 20 MIN
Servings: 6

Ricardo's recipe: Apple and Cheddar Tart

Ingredients
Preparation

Ingredients

½ lb (225g) store-bought puff pastry, thawed
3 tbsp (45 ml) crème fraiche or sour cream
½ Cortland apple, unpeeled, cored and thinly sliced
1 tbsp chopped fresh chives
3 ½ oz (100 g) cheddar cheese, thinly sliced (see note)

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Preparation

With the rack in the lowest position, preheat the oven to 400°F (200 °C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry into a 10-inch (25 cm) square. With a fork, prick the entire surface of the dough. Place the dough on the baking sheet.
Spread the cream on the entire surface of the dough. Cover with the apple slices. Sprinkle with the chives and top with the cheese slices.
Bake for about 20 minutes or until the cheese is golden brown. Let cool. Cut and serve as hors-d’oeuvres or an appetizer.

Note

Substitute the cheddar with the cheese of your choice, to taste.

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Comments

Nell v.

5 stars July 20th, 2017

Easy, delicious. I will try cooking puff pastry first next time, it puffed nicely in the oven but then collapsed.
Nancy C.

5 stars April 11th, 2017

This is always a crowd pleaser. I make the recipe as is and never had any problem with raw puff pastry. I have a convection oven though. That might make a difference.
Joanne H.

4 stars December 18th, 2016

I added thinly sliced sauted onion and after it tart was cooked, drizzled it with honey!
Joanne H.

4 stars December 18th, 2016

I agree with Doris S. Cook pastry first then add toppings and cook again.
Doris S.

October 19th, 2016

After following recipe closely, I found the puff pastry still raw in the centre. I flipped the whole thing over and cooked for another 15 min. If I were to make this again, I would precook the pastry first before putting on the topings.