There’s no better way to eat an apple than in a savory tart. Pies are saccharine and fancy salads that sprinkle chopped apple atop demote the fruit to a mere afterthought. Here, apples steal the show in an easy-to-pull-together apple tart recipe that only requires a handful of ingredients, yet emerges from the oven far more than the sum of its parts.
“Apples are a quintessential fall ingredient. My personal favorite for cooking are Braeburn. The combination of sweet and tart combined with blue cheese and shallots will melt in your mouth,” notes Nathan Carrabba, chef for Spoken Barrel, a Washington State (no surprise here for their apple penchant) red wine portfolio. “With the flavors of bright red fruits, toasty oak, and citrus of Washington-made Spoken Barrel wines, it’s like a taste of the Pacific Northwest with every bite.”
Follow this recipe to make the best apple tart this season.
Spoken Barrel Apple, Shallot, and Blue Cheese Tart
Makes 6-8 servings
10 minutes min.
30 minutes min.
- 1 tbsp. olive oil
- 1½ cup shallots, thinly sliced (about 3 large shallots)
- 1 sheet of frozen puff pastry, thawed in the refrigerator overnight
- 1 small Pink Lady or preferred apple, thinly sliced and seeds removed
- 1½ tsp. thyme leaves, roughly chopped
- 4 oz. mild blue cheese, crumbled
- 1 tbsp. honey
How to make it
Preheat oven to 400°F.
Over medium high heat, sauté shallots with one tbsp olive oil and a pinch of salt until soft and starting to caramelize, about five minutes. Set aside and allow to cool slightly.
Using a rolling pin, roll out the puff pastry until 12×12 inches, dusting your work surface with flour as needed.
Assemble the tart by evenly spreading the shallots over the pastry, followed by the apples, thyme, and blue cheese allowing a ½-inch border.
Bake the tart for 20 minutes or until golden brown, puffed and crisp. Drizzle over the honey and serve warm or at room temperature with your preferred red wine.