Roasted Apple, Shallot and Blue Cheese Tart
- Total Time
- 1 hour 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(¼-ounce) envelope active dry yeast (2¼ teaspoons)
- 5grams sugar (1 teaspoon)
- 150grams all-purpose flour (1½ cups), more as needed
- 55grams whole wheat flour (½ cup)
- 60grams fine cornmeal (½ cup)
- 10grams fine sea salt (2¼ teaspoons), more as needed
- ½cup extra-virgin olive oil, more as needed
- 2¼pounds apples, cored, quartered and sliced ¼-inch thick
- ¾pound shallots, peeled, trimmed, and sliced ¼-inch thick
- ¼teaspoon black pepper, more as needed
- 5thyme branches
- ¾cup finely crumbled blue cheese
- Flaky sea salt
Nutritional analysis per serving (12 servings)
277 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 6 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place ¾ cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
- Step 2
In another large bowl, whisk together both flours, cornmeal and 8 grams (1¾ teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and ⅓ cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
- Step 3
While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, ¼ cup oil, 2 grams ( ½ teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
- Step 4
Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
I just made this and it was fantastic, but i cheated a little! First off, i made the topping early in the day and held it aside for several hours until dinner time. THEN, I used puff pastry instead of making my own dough! It worked very well...I used a little less than the 2 full sheets in one package.
My husband is pretty picky and he loved it! Definitely will do again.
I made this with pears, I felt that their grainy texture and sweeter taste balanced better with the pungent blue cheese, and it was completely amazing.
Made with puff pastry, excellent! Disappeared quickly at party. Brush pastry with beaten egg before adding toppings. Used fuji apples. I borrowed from another recipe and sauteed the onions and shallots until carmelized (very low heat, this takes about 30 min), then sauteed apples for about 10 min. Mix two together, add to puff pastry squares with blue cheese and walnut on top. I added thyme and rosemary after cooking because no one likes burnt herbs.
Made with pears and it was a total total hit.
I made this with puff pastry, caramelized onions and shallots, D’Anjou pears, and chopped walnuts. After I let the puff pastry sit on the counter for 40 minutes, I baked it in the oven at 400° for seven minutes. Removed it from the oven and topped with the onions, pear snd nuts, and then topped it off with the cheese. Sprinkled it with sea salt and pepper. I baked it in the oven for 10 minutes at 400° and then raised it to 425 for approximately another 10 minutes. I roasted the pears ahead of time, peeling and coring and then sprinkling with lemon juice to stop the browning process. I made the caramelized onions and shallots ahead of time also. Then when it was ready to make the tart, I just cooked it as I described above. It was very good.
I made this with puff pastry, D’Anjou pears, Gorgonzola cheese, chopped walnuts and caramelized sweet onions and shallots. I let the puff pastry let sit out for 40 minutes while the oven preheated to 400°. I made the caramelized onions ahead of time and I roasted the pears ahead of time, peeling the pears, cutting in half and coring, sprinkled with lemon juice to prevent browning before roasting them. Kept all in frig until ready to make dish. After the puff pastry cooked for seven minutes, I then put on the caramelized, onions and shallots, the pears, the walnuts and chopped it off with the Gorgonzola cheese. I then placed it back in the 400° oven for 10 minutes, turned the pan and raise it to 425 for approximately another 10 minutes.
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