Savoury Apple Tarts with Cheese and Rosemary Pastry

One of four individual savoury apple tarts with cheesy pastry.

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Savoury Apple Tarts with Cheese and Rosemary Pastry

These savoury apple tarts with cheese and rosemary pastry are a delicious twist on the traditional apple tart. Flaky cheesy pastry encases a sweet-sharp filling of sliced apples, wholegrain mustard, honey and apple cider vinegar. Made as four individual tarts in a rustic French galette style, they're an unusual and rather lovely combination. Quite possible the best apple tarts you'll taste this season.

Prep Time25

Cook Time25

Course: Lunch, Supper

Cuisine: British

Keyword: apples, cheese, galette, rosemary, tarts

Servings: tarts

Calories: 587kcal

Author: Choclette @ Tin and Thyme

Ingredients

Pastry

200 g wholemeal spelt flour
1 pinch fine sea or rock salt
⅛ tsp ground turmeric (optional)
good grinding of black pepper
120 g unsalted butter fridge cold and cubed
2 sprigs rosemary needles removed and finely chopped
80 g mature cheddar cheese grated
4-5 tbsp kefir, buttermilk, sour milk or watered down yoghurt
milk for brushing

Filling

1 tbsp apple cider vinegar
1 tbsp wholegrain mustard
1 tbsp runny honey
1 pinch sea salt
500 g apples cooking or tart eating apples, but not sweet ones (I used 3 large Cornish cookers)
15 g unsalted butter melted

Metric - US Customary

Instructions

Pastry

Place the flour, salt, pepper and turmeric, if using, into a large mixing bowl. Then add the butter cubes and either rub them into the flour between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
200 g wholemeal spelt flour, 1 pinch fine sea or rock salt, ⅛ tsp ground turmeric, good grinding of black pepper, 120 g unsalted butter
Add the grated cheese and finely chopped rosemary, then stir well.
2 sprigs rosemary, 80 g mature cheddar cheese
Add 4 tbsp of kefir and stir with a knife until the mixture starts to come together. If it's too dry, add another tbsp of kefir. Gather the dough up with your hands and form it into a ball.
4-5 tbsp kefir, buttermilk, sour milk or watered down yoghurt
Cover and leave to rest in a cool place for ½ hour.

Filling

Place the vinegar, mustard, honey and salt in a medium sized mixing bowl and whisk or stir everything together. Taste test the dressing and adjust the sweet / sour levels by adding more honey or vinegar if needed.
1 tbsp apple cider vinegar, 1 tbsp wholegrain mustard, 1 tbsp runny honey, 1 pinch sea salt
Quarter the apples, core them, but don't peel. Thinly slice then add to the dressing bowl. Stir the apple slices through the dressing as you go so that the apples don't oxidise and go brown.
500 g apples
Add the butter and stir well.
15 g unsalted butter

Assembly

Set the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Divide the pastry into 4 equal pieces. Roll each piece into a rough circle to a thickness of about 4mm (0.15 inch). Don't worry if they're not perfect circles or are a bit rough around the edges. These galettes are meant to look rustic.
Divide the apple slices between the four circles, heaping them in the middle, then spreading them out to about 2-3 cm (1 inch) from the edge.
Fold the edges of the pastry inward over the apples, leaving the centre open and tucking the pastry in as you go.
Brush the pastry edges with milk, then place in the centre of the preheated oven. Bake for 25 minutes by which time the apples should be soft and the pastry crisp and golden.
Allow to cool for five minutes, then serve and tuck in.

Notes

Works well with a leafy salad for lunch and a pile of cooked cabbage for supper.

You could, of course, make one large tart rather than 4 individual ones. You'll just need to cook it for an additional 10-15 minutes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition