Ingredients
- 1 cup Laura Chenel Original Log, crumbled
- 1/2 (17.3 oz/490g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
- 1/4 cup honey (preferably dark), divided
- 2 small crisp-sweet (such as gala) apples (about 3/4 pound), peeled, quartered, cored, and thinly sliced (see note)
- 1 teaspoon chopped fresh rosemary
- 1/8 teaspoon sea salt
Apple, Goat Cheese & Honey Puff Pastry Tart
Serves:
4-6
Prep Time:
25 Minutes
Cook Time:
30 Minutes
If you prefer a softer texture for the cooked apples, use a baking-type apple, such as Jonathan or Rome Beauty.
Try this tart using other fruits as well—strawberries or apricots in the spring and summer, figs or pears in the fall
Ingredients
- 1 cup Laura Chenel Original Log, crumbled
- 1/2 (17.3 oz/490g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
- 1/4 cup honey (preferably dark), divided
- 2 small crisp-sweet (such as gala) apples (about 3/4 pound), peeled, quartered, cored, and thinly sliced (see note)
- 1 teaspoon chopped fresh rosemary
- 1/8 teaspoon sea salt
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment.
- On a lightly floured work surface, roll the pastry out to a 10-inch square, then transfer it to the prepared baking sheet. Prick the pastry all over with a fork, then fold in 3/4-inch of each edge, forming a doubled pastry border on all sides. Sprinkle the cheese inside the border, then drizzle with 2 tablespoons of the honey. Arrange the apples on top, then sprinkle with the rosemary and salt. Bake until the pastry is golden brown and the apples are crisp-tender, 30 to 35 minutes.
- Drizzle with the remaining 2 tablespoons of honey. Let cool slightly before serving warm, or cool entirely and serve at room temperature.
