Blue Cheese and Sweet Apple Tart

Charmaine Lu -
  • 320g ready-rolled puff pastry
  • 1.5 tbsp olive oil
  • 300g sliced shallots
  • ½ tsp sea salt
  • 1.5 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 sweet red apple, sliced
  • 100g blue cheese, crumbled
  • Preheat the oven to 200C. Unroll the puff pastry sheet, score a 1cm border around the edge and prick the centre several times with a fork. Transfer the pastry onto a lined baking tray, then blind bake for 20 mins or until golden and puffed.
  • Meanwhile, gently fry the shallots in the oil for 10 mins to soften, then stir in 1 tbsp of vinegar and the sugar, and cook for 5 mins more. Place the apple slices in a bowl with 300ml cold water and the remaining vinegar, and set aside.
  • Remove the pastry from the oven and press down the middle to flatten. Spread the shallots over the top (within the 1cm border), drain and pat dry the apple, then scatter all over the shallots. Top with the cheese, then cook for 5 mins more in the oven. Leave to cool slightly, then slice and serve.
45 mins
4 serving