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Apple, shallot & blue cheese tart

Apple, shallot & blue cheese tart

By Ethan Visagie
15’ Prep time
25’ Cook time
40’ Total time
467 Calories
4 Serving

Summary

Any cheese works well in this great-value and extremely delicious tart. brie or cheddar are also winners.
Ethan Visagie 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6 and put a large baking tray inside to heat up. Unroll the pastry sheet on its paper. Score a 1cm border around the edges of the pastry and prick the centre all over with a fork. Carefully transfer with the paper onto the hot baking tray, then bake for 15-20 minutes until golden and risen (leave the oven on for later).
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Step 2

While the pastry is baking, heat the oil in a large lidded frying pan over a medium heat. Cook the shallots with the salt for 10-15 minutes, covered, until soft and tender. Remove the lid, add 1 tbsp vinegar and the sugar and cook, stirring regularly, for another 5 minutes. Meanwhile, thinly slice the apple; put in a bowl with 350ml cold water and the remaining ½ tbsp vinegar. Set aside.
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Step 3

Take the pastry out of the oven and gently press down the middle to flatten. Spread the shallots evenly over the top. Drain the apple, pat dry on kitchen paper, then scatter over the top with the cheese. Return to the oven for 5 minutes and cook until the cheese is melted and golden. Serve with a green salad, if liked.

Ingredient

  • Olive oil
    Olive oil
    1.5
  • Salt
    Salt
    0.5 tsp
  • Caster sugar
    Caster sugar
    1 tsp
  • Red wine vinegar
    Red wine vinegar
    1.5 tbsp
  • Puff pastry sheet
    Puff pastry sheet
    320 grams
  • Echalion shallots
    Echalion shallots
    300 grams
  • Jazz apples
    Jazz apples
    1
  • Blue cheese
    Blue cheese
    100 grams
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