Goat Cheese and Apple Tart

in Desserts, Snacks

tartsfinal

I am a big fan of simplicity. One of the best things about living in a small apartment in a big city is that it encourages simplifying your life. I can only own so many clothes, so much furniture, so many gadgets, gizmos and “stuff” because quite frankly, I have a finite amount of space to put it all in.

I love it. I love that I have no need to buy furniture, because there’s no room to put it. I love that I can sweep & vacuum my entire apartment in 10 minutes flat, and spend the rest of the afternoon on the couch reading a magazine.

singletart

apple

I have the same approach when it comes to food. More often than not, simpler is better. Whenever I search for recipes in a cookbook, my eyes immediately glaze over if I see a long list of ingredients or it lists weird kitchen instruments I’ve never heard of. Instead, I’ll skip over to a recipe like these little tarts. They consist of four ingredients, take a few minutes to prep & cook, and wouldn’t you know it, they’re absolutely delicious. Obviously, these are intended to be an appetizer, but the first night I made them Chase and I ate the whole batch on the spot and called it dinner. It was just simpler that way.

Goat Cheese & Apple Tart

Print this recipe!

2 sheets frozen puff pastry
10 oz goat cheese
2 granny smith apples (or similar variety)
2 tbl olive oil
1 tbl chopped fresh or dried thyme

Heat the oven to 425 degrees. While the puff pastry is still frozen, lay flat and cut into squares. Place the puff pastry pieces on a lightly greased baking sheet. Spread goat cheese in the center of each puff pastry square.

choppedapple tartassemble
Core and thinly slice the apples. Arrange the apple slices on the pastry, making sure that the cheese is completely covered. Drizzle the assembled tarts with olive oil & sprinkle the thyme over them.

oilpan

Bake for 20-25 minutes or until the is golden brown on the edges. Serve immediately.

{ 5 comments… read them below or add one }

Morgan J March 21, 2010 at 12:27 pm

I made this! It was so good, that I’m making it for an Easter brunch at my neighbors house. They will think I’m a genius…and I will let them for a while…..then I will fess up and then them about a cozy kitchen :)

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TrishH February 2, 2011 at 6:23 pm

Holy Moly, this looks good.

AND i happen to have all the ingreds!

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Rachel Gaston March 9, 2011 at 7:36 pm

This looks so good and amazing!
why do you use frozen pastry instead of thawing it out? is that some kind of trick? :)

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Lina July 29, 2011 at 3:46 pm

Oh, this looks so delicious! I might have to pick up some goat cheese and puff pastry sheets tonight!

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Diana April 12, 2012 at 1:54 pm

I think this recipe is spot on and just what I was looking for. Thanks for sharing it.

p.s. I think we may have met at the MasterChef try outs in Cambridge last November, your website is really familiar.

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