I love this tart! It is my winter go-to when I want to serve a cheese platter either as a canapé or as a cheese course, but at the same time want something warming and soothing. It also makes for a fabulous lunch, served slightly warm with a crunchy salad on the side.
If blue cheese is not your thing you can easily replace it with goats cheese.
1 quantity store bought puff pastry
8 Granny Smith apples, peeled and cored
15ml dark brown sugar
5ml ground cinnamon
200g gorgonzola cheese, or goats cheese
Preheat your oven to 200℃.
Grease or spray a round pie tin of ±26cm in diameter.
Slice the apples into quarters and then half each quarter.
Melt the butter in a large pan over medium heat.
Add the sugar and cinnamon and stir.
Now add the apple slices and cook for about 7 minutes until the apples are softened but still firm. Stir the apple while it cooks so that the butter and sugar coats it. Allow to cool slightly.
Roll out the pastry on a floured surface and line your pie tin.
Break up the gorgonzola and dot the cheese evenly over the uncooked tart base.
Arrange the apple slices on the base as well, drizzle with the buttery juices from the pan and bake for 35 minutes.
Serve slightly warm.