Mini Savoury Apple Tart
Mini Savoury Apple Tart
Get this quick and easy mini savoury apple tart recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
Ingredients
  • Crust:
  • 2 cups All-Purpose Flour
  • ½ cup grated Parmesan Cheese, plus extra for sprinkling
  • 1 tablespoon Sugar
  • 1 tablespoon Cornmeal
  • ½ teaspoon finely chopped fresh Rosemary
  • ½ teaspoon Baking Powder
  • ¾ cup Unsalted Butter, cut into pieces and chilled
  • ¼ cup cold water
  • 2 tablespoons Sour Cream
  • Filling:
  • ⅓ cup Apple Butter
  • ⅓ cup Sour Cream
  • 3 cups peeled and diced Royal Gala Apples
  • 3 tablespoons Sugar
  • 3 tablespoons chopped Green Onion
  • ½ teaspoon finely chopped fresh Rosemary
  • ½ cup grated medium Cheddar Cheese (Orange)
  • 113 grams Brie Cheese, cut into 1-inch slices
  • 113 grams Blue Cheese, crumbled
  • 2 tablespoons water for Eggwash
Method
  1. Combine flour, Parmesan, sugar, cornmeal, rosemary and baking powder in a food processor to combine
  2. Add butter and cut in until a rough crumbly texture. Stir water and sour cream to blend and add to flour mixture
  3. Combine until dough comes together, shape into 2 logs, wrap in plastic wrap and chill until firm, at least 1 hour
  4. Preheat oven to 375 °F (190 °C) and line a large baking tray with parchment paper
  5. Combine apple butter and sour cream and set aside. In a large bowl, toss apples with sugar, green onion and rosemary
  6. Cut each log of chilled dough into 15 slices
  7. On a lightly floured surface, roll out each slice to just under 1/4-inch thick (about 2 1/2 -inches across) and place onto prepared baking tray
  8. Dollop a little apple butter mixture in centre of each circle, then spoon about 2 tablespoons apples over apple butter mixture
  9. Top 10 tarts with a sprinkle of grated cheddar, 10 with a slice of brie and 10 with a crumbling of blue cheese
  10. Fold edges of dough over apples, (there should be an opening in the centre of each tart, so that you can see the cheese)

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