Apple and Aged Cheddar Tart
paired with our Sanford & Benedict Vineyard Chardonnay
1 sheet frozen puff pastry
flour for work surface
1/4 c. butter, melted until lightly browned
1 lg honeycrisp apple, sliced thinly
½ lemon, juiced
2 T. honey
2 lg basil leaves, finely chopped
2 sprigs of thyme, finely chopped
1 sprig of tarragon, finely chopped
1/2 c. aged Cheddar cheese, grated
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 13x10 inch rectangle. Place pastry on a baking sheet lined with a silpat or parchment paper. With a sharp knife, lightly score pastry 1/2 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings. Bake until golden, about 15 minutes.
Melt honey over medium heat with herbs for 3 minutes. Remove from heat and set aside.
Mix apples with lemon juice.
Brush the pastry with the browned butter. Arrange the apple slices, overlapping them slightly, on the tart shell. Sprinkle with Cheddar and drizzle honey herb mixture over the cheese.
Bake until cheese is melted and golden brown 10-12 minutes. Let the tart rest for a few minutes then cut into 2 inch squares, pour a glass of our Sanford & Benedict Vineyard Chardonnay and enjoy!
Serves 6 as hors d’ oeuvres
Recipe by Megan Thomas