Ingredients with Measurements:
- 1 sheet of puff pastry
- 1 large apple, peeled and thinly sliced
- 150g Cashel Blue cheese, crumbled
- 1 egg, beaten
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4 inch.
3. Cut the pastry into a circle shape, about 10 inches in diameter.
4. Place the pastry on a baking sheet lined with parchment paper.
5. Arrange the apple slices on top of the pastry, leaving a 1-inch border around the edge.
6. Sprinkle the crumbled Cashel Blue cheese over the apple slices.
7. Season with salt and pepper to taste.
8. Brush the edges of the pastry with the beaten egg.
9. Drizzle the honey over the apple and cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
200°C (400°F)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 20g
Protein: 10g
Sodium: 400mg
Substitutions for ingredients:
- Any type of blue cheese can be used instead of Cashel Blue.
- Pears can be used instead of apples.
Variations:
- Add some chopped walnuts or pecans for extra crunch.
- Drizzle some balsamic glaze over the top before serving.
Tips and tricks:
- Make sure to leave a border around the edge of the pastry so that it can puff up and create a crust.
- Use a sharp knife to slice the tart into portions.
- Serve with a side salad for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 180°C (350°F) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with some fresh herbs sprinkled over the top.
Garnishes:
Fresh thyme or rosemary sprigs.
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A light beer, such as a pilsner or lager.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
Troubleshooting advice:
- If the pastry is not cooked through, put it back in the oven for a few more minutes.
- If the cheese is not melted enough, put the tart under the broiler for a minute or two.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Cashel Blue cheese is a type of blue cheese that is made in County Tipperary, Ireland. It was first produced in the early 1980s by Jane and Louis Grubb, who were inspired by the traditional Roquefort cheese of France.
Flavor profiles:
This tart has a sweet and savory flavor profile, with the sweetness of the apples and honey balancing out the tanginess of the blue cheese.
Serving suggestions:
Serve as a main course or as an appetizer at a dinner party.
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Region: Irish