Last week I had some apples lying around and I wanted to do something interesting with them. I also had some gruyere left from the butternut squash pasties and some puff pastry left from my vols-au-vent so the combination that quickly came together in my head was a tart. For some color and added flavor, I added a bit of fresh thyme. If you have been reading this blog for a while, you know I am a huge fan of simple dishes. This is one fantastically dish that does not skimp on flavor. I am so loving the pink lady apples this season both for snacking and cooking with. I did not use quite the whole apple on this tart so snack on the rest while the tart is baking.
Apple and Gruyere Tart
Makes 1 8-inch tart
1 square puff pastry
4 tablespoons Gruyere cheese
1 apple, thinly sliced
1/2 teaspoon fresh thyme, chopped plus extra thyme sprigs for garnish
Salt and pepper to taste
1 egg, beaten with 1 tablespoon water for egg wash
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
On a lightly floured board, roll out the puff pastry to an 8-inch round or square. Score the pastry so that there is a 1-inch border around. Spread 2 tablespoons of cheese over the bottom of the pastry. Lay the apples in a single layer over the cheese, then top with the remaining cheese. Sprinkle the top of the tart with the chopped thyme. Season lightly with salt and pepper. Brush the exposed edges of the pastry with egg wash. Bake for 15-20 minutes until the crust is golden and the cheese has browned. Garnish with extra thyme sprigs if desired.