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Thin crust apple tart with medium cheddar

  • Prep
    45 min
  • Total
    1 h 15 min
  • Servings
    6

Ingredients

  • 250 g puff pastry (store bought)
  • 3 tbsp (25 g) flour
  • 1 McIntosh apple, thinly sliced with a mandolin
  • 1 cup (120 g) Armstrong medium cheddar, coarsely grated
  • 1 handful (1 cup) arugula
  • 2 to 3 slices (25 g) pancetta
  • 2 tbsp (30 mL) maple syrup
  • 1/2 cup (60 g) pecans

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toast pecans in a pan over low heat. After a few minutes, add maple syrup to caramelize. Transfer to parchment paper and set aside.
  3. Line a baking sheet with parchment paper.
  4. Roll out the dough on a floured work surface to form a 43 x 30 cm (17 x 12 in.) rectangle. Place dough on a baking sheet.
  5. Prick dough with a fork to keep it from puffing during baking.
  6. Place thin slices of apple on the dough.
  7. Cover apple slices with arugula then with Armstrong medium cheddar.
  8. Fold the edges of the dough, allowing a 2.5 cm (1 in.) overlap.
  9. Sprinkle the tart with small pieces of pancetta and top with caramelized pecans.
  10. Bake for 30 minutes.
  11. Serve warm.

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