Cheesy Apple Tart
With a luscious filling of goat cheese, sharp cheddar and apples, this tasty tart makes for a fabulous appetizer. It’s also great served with a salad for a sophisticated lunch.
- Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
- Crust: Combine flour, cheddar cheese and salt in a large bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Add cold water, 1 tablespoon (15mL) at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. Shape dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Filling: Combine goat cheese and 1 cup (250mL) cheddar cheese in a small bowl. Reserve remaining cup (250mL) cheddar cheese for topping.
- Roll dough on a well-floured surface into a 14” (36cm) circle. Place on prepared baking sheet. Sprinkle goat cheese mixture over dough, leaving a 2” (5cm) border. Arrange apples in concentric circles over cheese mixture, overlapping slightly. Sprinkle with reserved cheddar cheese. Fold the uncovered edge of the dough over the filling, pleating it to make it fit. The filling will not be covered in the centre.
- Bake in preheated oven 15 minutes. Lower heat to 350ºF (180ºC) and bake for an additional 35 to 40 minutes or until cheese is melted and bubbling and crust is golden brown. Let tart sit for 5 to 10 minutes before serving. Can be served hot, warm or room temperature.
- Make the dough a day ahead. Wrap well and refrigerate until ready to use.
- Replace both the goat cheese and cheddar cheese with your favourite cheeses such as brie and Swiss cheese.