Apple Cheddar Tarts

Do Apple Cheddar Tarts not scream fall? Fresh, seasonal apples and old cheddar, sage and thyme remind me of Thanksgiving and apple pie.

Having said that, these tarts are savoury so think mini quiche. Serve them as an appetizer, add them to a charcuterie tray or a buffet table. How about a fall picnic too?

These are a cinch to make if you use frozen tart shells. You could also use puff pastry rolled out and cut into 5″ rounds for standard tart sizes or 3″ rounds for mini tartlets. Check your tart pan and test out what size pastry you need to cut.

You will get about 12 + standard size tarts and up to 30 mini tarts. When I made my own pastry for one batch, I had some pastry scraps left over and quite a bit of filling so I popped the leftovers into a ramekin and made a ‘mini-quiche’ as well!

The whipping cream makes this filling silky smooth. If you have ever had a scrambled eggs made by a French chef you can picture how soft and fluffy they are. The secret – cream!

These tarts were a hit all around when I served them. To me the fresh thyme and sage kind of scream Thanksgiving or Fall.

Wine Pairing with Apple Cheddar Tarts

Eggs can be hard to pair but the cheddar and creamy savouriness over-rides the egg here.

A Sparkling wine with pastry, bread-y and orchard apple notes would be sublime with these.

But you really can’t go wrong with any white here – from light and crisp Pinot Grigio to a Chardonnay – lightly oaked or unoaked, to a round Soave or Chenin Blanc.

On the red side – medium body Rhone blend, Beaujolais, Valpolicella would all work.

Mini tarts with cheesy quiche-like center on a serving board with a sprig of thyme garnish.

Apple Cheddar Tarts

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Course: Appetizer
Cuisine: American
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12 tarts

Ingredients

  • 12 frozen tart shells 2 1/2 " or double crust pie dough See Note 1
  • 1 tart apple I used Granny Smith, peeled, cored and finely diced
  • 4 oz old white cheddar grated
  • 1/2 tsp fresh thyme chopped finely
  • 1/2 tsp fresh sage finely chopped
  • 1/2 cup whipping cream
  • 1 egg
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper

Instructions

  • Preheat oven to 350°.
  • Roll out pastry if using pie dough. Cut 12 rounds to fit your tart pan.
  • Combine apples, cheddar and thyme in a bowl. Whisk egg and cream together. Add salt and pepper. Stir egg mixture into apple mixture.
  • Distribute filling evenly among tart shells. Bake 30 minutes until mixture is set and pastry is golden brown. See Note 3 for mini tarts.
  • Serve warm or at room temperature.

Notes

Note 1:  See this easy Food Processor Pie Dough recipe
Note 2: Number of tarts will vary from 30 mini-tarts to 12 standard size tarts.
Note 3:  Check mini tarts after 20 minutes.  If top of filling is golden brown and pastry has started to colour they are done.  You may need to add a few minutes to ensure the pastry is done.
Nutrition is based on 1 standar size tart.
 

Nutrition

Serving: 1tart | Calories: 152kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Apple Cheddar Tarts

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