Fifteen-minute apple and cheddar tarts
If you’re anything like me, you’re drowning in apples this time of year.
That’s the trouble with being a dad of three: When family traditions include an annual apple-picking outing, that means three times the apples!
Now, I love apples as much as the next guy, but I’m always on the lookout for interesting ways to prepare them. That’s why I developed this recipe: It’s fast, easy and perfect for your next soirée, whether as a starter for a sit-down get-together or hors d’oeuvre for a cocktail party.
The recipe plays on the classic Canadian combo of apple and cheddar, but here I’ve reversed the order, making this a savoury, cheesy treat. The thin Cortland slices are just softened in the oven, so they retain some of their crispness and all of their sweet-tart flavour. Mixed with the buttery puff pastry and the thin layer of crème fraîche, the tangy cheese is the pièce de résistance in this rich, autumnal crowd-pleaser. Best of all, your guests will never guess it took you less than 15 minutes to prep.
Apple and Cheddar Tart
Ricardo Tested Preparation: 15 minutes Cooking: 20 minutes Servings: 6 1/2 lb (225 g) store-bought puff pastry, thawed 3 tbsp (45 mL) crème fraîche or sour cream 1/2 Cortland apple, unpeeled, cored and thinly sliced 1 tbsp chopped fresh chives 3-1/2 oz (100 g) cheddar cheese, thinly sliced 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. Try more of Ricardo’s recipes by visiting ricardocuisine.com.