Apple Goat Cheese Tart
Tarts, or tartlets, are some of my favorite things to make when I’m having guests over. They are easy to prepare, take very little time, and can be infinitely customized. One of the earliest recipes I put up on the site was my Pear and Blue Cheese Tartlets. After a month in Spain I learned about canastillas de huevos and added these Quail Egg and Bacon Tartlets. Now I am adding this Apple Goat Cheese Tart since they are so, so delicious. The perfect party canape.
Now you may be wondering why I called this apple goat cheese tart instead of tartlets. In the picture they are clearly tartlets or mini tarts. The reason is that this recipe also works for a 9-inch proper tart if you wanted to make it in large form.
The ingredients are simple. There are just 3 main ones. 150 grams of goat cheese (chevre), 1 apple finely minced, and 1/2 yellow onion finely minced. Remember, tarts can be savory as well as sweet. Then mixed with a little salt and freshly cracked black pepper, you’ve got your filling!
I am not going to give a recipe for the tartlet shells since I used store-bought. I actually go for store bought more often than not just because it’s so convenient, and I’m usually making large batches for guests. I don’t have very many tartlet rings at home. If you want to make your own however, by all means go for it.
After putting the filling into the tartlet shells, I just plucked a sprig of rosemary to put on top. I put the tartlets into the oven at 175 Celsius for 15 minutes. That’s it, super simple apple goat cheese tarts perfect for parties of all sizes.
Apple Goat Cheese Tart
- Baking Tray
- 10 Tartlet shells or one 9 inch tart shell (store bought or home made)
- 150 grams Goat Cheese aka chevre
- 1 Apple finely minced
- 1/2 Yellow Onion finely minced
- 1 tsp Salt or to taste
- 2 tsp Black Pepper freshly cracked
- 1 sprig Rosemary plucked (optional)
- 1 Egg Yolk
- In a mixing bowl add the goat cheese, apple, onion, salt, and pepper, and mash/mix well with a fork. Add the egg yolk and mix until a paste is formed.
- Divide the tart filling in 10 tartlet shells (or one 9-inch tart shell). Sprinkle on the plucked rosemary over the tops.
- Place the tartlets on a baking tray and put into an oven preheated to 175 Celsius or 350 Fahrenheit for 15 minutes, or until the edges brown.
- Remove and serve hot.