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)

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)

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 from Ricardo

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

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Apple and Cheddar Tart

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Apple Corer