Apple and Cheddar Tart
Apple and Cheddar Tart
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  • ½ lb (225g) store-bought puff pastry, thawed
  • 3 tbsp (45 ml) crème fraiche or sour cream
  • ½ Cortland apple, unpeeled, cored and thinly sliced
  • 1 tbsp chopped fresh chives
  • 3 ½ oz (100 g) cheddar cheese, thinly sliced (see note)
  • Preparation
  • With the rack in the lowest position, preheat the oven to 400°F (200 °C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the puff pastry into a 10-inch (25 cm) square. With a fork, prick the entire surface of the dough. Place the dough on the baking sheet.
  • Spread the cream on the entire surface of the dough. Cover with the apple slices. Sprinkle with the chives and top with the cheese slices.
  • Bake for about 20 minutes or until the cheese is golden brown. Let cool. Cut and serve as hors-d’oeuvres or an appetizer.
  • Description
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