2 hours ago
Tuesday, November 8, 2011
This tart screams fall. I used freshly picked NY State apples with local leeks and NY State white cheddar for this beautiful galette/tart (call it what you will).
One might call me a locavore lately, using local ingredients in season whenever possible, however, I couldn't find puff pastry that was in season (ha!).
This was the most wonderful combination of savory and sweet. Perfect with an arugula salad for lunch or dinner.
One of my better Tuesday tarts, and they're all pretty good!
Apple Cheddar & Leek Tart: (adapted from The Herb Box, Scottsdale, Az.)
1 sheet frozen puff pastry, defrosted
2 small apples, peeled and sliced thin
3 leeks, trimmed, washed and sliced thin
1 tbsp butter
3/4 cup of sharp cheddar cheese, grated (I used a good quality white)
2 tbsp fresh chopped rosemary
1/4 cup brown sugar
2 tbsp lemon juice
egg wash and turbinado sugar for the top
Roll out the puff pastry to fit on a baking sheet. Whatever shape you like. Place it on top of a piece of parchment paper.
In a skillet, heat the tablespoon of butter and saute the leeks about 5 minutes until translucent. Set aside.
Preheat oven to 375F.
Grate half the cheddar cheese and 1 tbsp of the rosemary and spread around the center of the dough, leaving a 1" border for folding over.
In a medium size bowl, mix the apples with the rest of the grated cheese, rosemary, brown sugar, lemon juice and the cooked leeks.
Place on top of the dough and spread the apple leek mixture evenly.
Fold over the border and pinch together to create tight edges.
Brush with egg wash and sprinkle the entire tart with turbinado sugar.
Bake in a 375F oven for 20-25 minutes until golden. Let rest 30 minutes before serving.