Apple, shallot & blue cheese tart

Name: Apple, shallot & blue cheese tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 320 g puff pastry sheet; 1½ olive oil; 300 g echalion shallots, thickly sliced lengthways; ½ tsp salt; 1½ tbsp red wine vinegar; 1 tsp caster sugar; 1 Jazz Apples; 100 g blue cheese (such as Butlers Stratford Blue Cheese), sliced or crumbled

Any cheese works well in this great-value and extremely delicious tart. Brie or Cheddar are also winners.

4 out of 5 stars(4) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g puff pastry sheet
1½ olive oil
300g echalion shallots, thickly sliced lengthways
½ tsp salt
1½ tbsp red wine vinegar
1 tsp caster sugar
1 Jazz Apples
100g blue cheese (such as Butlers Stratford Blue Cheese), sliced or crumbled

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).
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.
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.

Cook’s tip

To give your tart crust that lovely bronzed finish, brush the border with a little milk or beaten egg before baking, then scatter with sesame or poppy seeds.

Typical values per serving when made using specific products in recipe