Apple and Caramelized Shallot Cheddar Tart
Apple and Caramelized Shallot Cheddar Tart
Ingredients
- 1 package phyllo dough, thawed according to package directions
- 3 shallots, medium-sized, thinly sliced
- 2 apples, medium-sized (e.g., Honeycrisp or Fuji), thinly sliced
- 1 1/2 cups cheddar cheese, grated
- 1/2 cup unsalted butter, melted
- 2 tablespoons hot honey, for drizzling, or as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a small pan over medium-low heat, add 1 tablespoon of the melted butter. Add the thinly sliced shallots and caramelize them, stirring occasionally, until they are golden brown and tender, about 10-15 minutes. Set aside.
⏱️ 15 min
- 3
Unroll the phyllo dough. Lay one sheet of phyllo dough onto the prepared baking sheet. Using a pastry brush, liberally brush the entire surface of the phyllo sheet with melted unsalted butter. Repeat this process, layering 8-10 sheets of phyllo dough and brushing each layer with melted butter, to build a sturdy base for the tart.
⏱️ 8 min
- 4
Evenly spread the grated cheddar cheese over the buttered phyllo layers, leaving a 1-inch border around the edges of the dough.
⏱️ 2 min
- 5
Distribute the caramelized shallots evenly over the cheese layer.
⏱️ 1 min
- 6
Neatly arrange the thinly sliced apples over the shallots and cheese in a single layer.
⏱️ 3 min
- 7
Gently fold the exposed edges of the phyllo dough inwards over the apple and cheese filling to create a rustic, decorative crust. Brush these folded edges with more melted butter.
⏱️ 3 min
- 8
Bake the tart for 20-25 minutes, or until the phyllo crust is golden brown and crisp, and the filling is heated through and the apples are slightly tender.
⏱️ 25 min•🌡️ 375
- 9
Once baked, remove the tart from the oven. Drizzle a generous amount of hot honey over the entire tart. Slice and serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Apple and Caramelized Shallot Cheddar Tart
- 1 package phyllo dough, thawed according to package directions
- 3 shallots, medium-sized, thinly sliced
- 2 apples, medium-sized (e.g., Honeycrisp or Fuji), thinly sliced
- 1 1/2 cups cheddar cheese, grated
- 1/2 cup unsalted butter, melted
- 2 tablespoons hot honey, for drizzling, or as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a small pan over medium-low heat, add 1 tablespoon of the melted butter. Add the thinly sliced shallots and caramelize them, stirring occasionally, until they are golden brown and tender, about 10-15 minutes. Set aside.
⏱️ 15 min - 3
Unroll the phyllo dough. Lay one sheet of phyllo dough onto the prepared baking sheet. Using a pastry brush, liberally brush the entire surface of the phyllo sheet with melted unsalted butter. Repeat this process, layering 8-10 sheets of phyllo dough and brushing each layer with melted butter, to build a sturdy base for the tart.
⏱️ 8 min - 4
Evenly spread the grated cheddar cheese over the buttered phyllo layers, leaving a 1-inch border around the edges of the dough.
⏱️ 2 min - 5
Distribute the caramelized shallots evenly over the cheese layer.
⏱️ 1 min - 6
Neatly arrange the thinly sliced apples over the shallots and cheese in a single layer.
⏱️ 3 min - 7
Gently fold the exposed edges of the phyllo dough inwards over the apple and cheese filling to create a rustic, decorative crust. Brush these folded edges with more melted butter.
⏱️ 3 min - 8
Bake the tart for 20-25 minutes, or until the phyllo crust is golden brown and crisp, and the filling is heated through and the apples are slightly tender.
⏱️ 25 min•🌡️ 375 - 9
Once baked, remove the tart from the oven. Drizzle a generous amount of hot honey over the entire tart. Slice and serve warm.
⏱️ 3 min