Sage, Green Apple, and Aged Cheddar Tart Recipe

Sage, Green Apple, and Aged Cheddar Tart Recipe
Staff Writer
Sage, Green Apple, and Aged Cheddar Tart

Helene Dujardin

Sage, Green Apple, and Aged Cheddar Tart

In this tart, the play is on the perennial pairing of apples and cheese. The edgy tartness of Granny Smith apples is idyllic with a best-quality aged, extra-sharp Cheddar cheese. Sage seals the deal with its effortlessly earthy touch.

This tart comes together in minutes. Assemble it just before your cocktail guests arrive and bake while they wait. The house is filled with wonderful aromas and the tart bakes in just 20-25 minutes. Serve it very warm, while the cheese is still gooey and gently oozing from the edges of the tart wedges. This tart makes the perfect appetizer companion to a sturdy red wine, or pair it with a salad to make a complete meal.

9
Servings
135
Calories Per Serving
Deliver Ingredients

Ingredients

  • sheet frozen puff pastry, preferably Pepperidge Farm, thawed
  • Granny Smith apples, halved and cored
  • 2  tablespoons  butter
  • 1  teaspoon  ground black pepper, plus more for garnish
  • Pinch of  kosher salt or sea salt
  • 1  tablespoon  dried sage leaves, plus more for garnish
  • 3  cups  grated extra-sharp yellow Cheddar cheese
  • egg wash (1 egg yolk, pinch of salt, and splash of water, blended)

Directions

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper and arrange the puff pastry on the sheet. Place in the refrigerator. Meanwhile, cut the apples so thin that you can practically see through them. Heat the butter in a large skillet over medium-high heat.

Add the apples, pepper, salt, and sage. Toss to coat, then cook until the apples have begun to soften and lightly brown, tossing occasionally, about 5 minutes. Remove from heat, transfer to a bowl, and refrigerate.

When the apples are cool, toss ½ of the cheese with the apples. Remove the puff pastry from the refrigerator, and arrange this mixture in the center of the puff pastry sheet, spreading gently and evenly to the edges, leaving ½-inch border of naked pastry.

Top the apples evenly with the remaining cheese, taking care not to drizzle over the border. Brush the naked border lightly with the egg wash and bake until the pastry is fully puffed and a rich golden brown and the cheese is melted and bubbly, about 20-25 minutes.

Remove from the oven and let cool for 10 minutes. Cut into squares and serve immediately. Garnish with a final pass of ground black pepper and a light drizzle of sage.

Nutritional Facts

Total Fat
7g
10%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
26mg
9%
Carbohydrate, by difference
9g
7%
Protein
9g
20%
Vitamin A, RAE
123µg
18%
Vitamin B-12
1µg
42%
Calcium, Ca
374mg
37%
Choline, total
28mg
7%
Magnesium, Mg
18mg
6%
Pantothenic acid
1mg
20%
Phosphorus, P
622mg
89%
Selenium, Se
10µg
18%
Sodium, Na
760mg
51%
Water
43g
2%
Zinc, Zn
1mg
13%

Sage Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Sage Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.