Apple Caramelized Shallot Tart

Apple and caramelized shallot cheddar tart is a savory-meets-sweet bake that brings a comforting balance of crispy, cheesy, and fruity flavors to your table. Perfect for a cozy brunch or a rustic starter, the combination of tart apples, rich caramelized shallots, and creamy, melty cheddar is something my friends always go back for seconds on. The phyllo dough adds a delicate crunch that contrasts beautifully with the creamy filling and tender baked apples.

The first time I made this tart, it was for a chilly weekend brunch and the aroma of caramelizing shallots filled the house. My family hovered near the oven waiting for the moment it was cool enough to slice.

Ingredients

• Shallots: Thinly sliced. Essential for sweet and rich foundation. Choose firm bulbs with no soft spots.
• Trader Joe's Caramelized Onion Cheddar Cheese: Or any sharp cheddar. Adds complex cheesy depth and melts beautifully. Fresher blocks of cheese give better texture than pre-shredded.
• Egg yolk: Helps bind the filling to hold everything together. Opt for farm fresh eggs for richer color.
• Fresh thyme leaves: Offer herby fragrance and color. Use bright green sprigs free from wilting.
• Cream cheese: Softened or whipped. Gives luxuriously creamy texture. Use full-fat for best results.
• Honeycrisp apple: Slices bake up tender and maintain shape. Crisp tart apples provide perfect sweet note.
• Phyllo dough: Sheets form a crisp layered crust. Handle with care and thaw as per package directions.
• Butter: For both cooking and brushing layers. Gives that irresistible flaky crunch. Use unsalted for control over flavor.
• Cinnamon: Adds warmth and highlights the apples. Choose freshly ground for stronger aroma.
• Sugar: Enhances natural apple sweetness and caramelization. Opt for fine granulated sugar for even coating.

Step-by-Step Instructions

Prepare the Oven and Phyllo:

Preheat the oven to 400 degrees F and set the phyllo dough out to thaw fully before handling. You want pliable sheets that will not crack.

Slice and Season the Apples:

Cut the honeycrisp apple into thin slices. Toss slices evenly with cinnamon and sugar in a bowl, making sure each piece is fully coated. This keeps the apples juicy and flavorful during baking.

Caramelize the Shallots:

Slice shallots thinly. Heat one tablespoon butter in a skillet over medium-low. Stir in the shallots with a pinch of salt and a little pepper. Cook for about fifteen minutes, stirring often, until deep golden brown and soft. Let cool before using.

Mix the Filling:

In a mixing bowl, combine cream cheese, egg yolk, cooled caramelized shallots, cheddar, and fresh thyme leaves. Stir until everything is smooth and fully incorporated. The mixture should be a light orange color speckled with thyme.

Layer the Phyllo Dough:

Melt the rest of the butter. Brush one sheet of phyllo dough and lay on a baking sheet. Top with another sheet and brush with butter again. Continue layering and brushing until all six sheets are stacked. This creates a crisp crust.

Assemble the Tart:

Spoon the filling into the middle of the prepared phyllo stack, leaving a two-inch border. Arrange the apple slices in overlapping circles over the filling.

Shape the Crust:

Carefully fold and crinkle the phyllo edges up around the apples as a rustic crust. Patch any flaking with a dab more melted butter.

Bake the Tart:

Brush the top of the tart and edges with more melted butter. Sprinkle with extra thyme leaves. Slide into the oven and bake about thirty minutes until the crust turns deeply golden and the apples are soft.

Finish and Serve:

Remove from the oven and let cool for five minutes. Drizzle the top with honey if desired and gently slice. Serve warm or at room temperature.

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My favorite part is the caramelized shallots. They remind me of Sunday afternoons cooking with my grandmother. She always insisted on cooking them low and slow and now that is a non-negotiable step in my kitchen too.

Storage Tips

Store any leftovers tightly wrapped at room temperature for up to one day. For longer storage, keep in the fridge for up to three days. However, it is best enjoyed the day it is baked to keep the phyllo crust crisp. To reheat, use a toaster oven or conventional oven so the bottom stays crisp.

Ingredient Substitutions

If you cannot find caramelized onion cheddar, regular sharp white cheddar adds great flavor. Pair with a bit of gruyere for more depth. Granny Smith apples or Pink Lady apples are nice tart options. If phyllo is out of reach, use thawed puff pastry and bake until deeply golden.

Serving Suggestions

This tart makes a wonderful brunch addition with a simple green salad and a mug of hot tea. For a fancier appetizer, offer small wedges with a drizzle of balsamic glaze. If serving for dessert, add a dollop of crème fraîche.

Cultural and Seasonal Notes

The combination of apples, thyme, and onions nods to classic European harvest flavors. Using apples in a savory context goes back centuries as cooks in France and Central Europe blended fruit and cheese into rustic tarts and galettes. This recipe is a perfect way to celebrate fall’s apple bounty.

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Drizzle the tart with honey and watch as your table fills with smiles. Enjoy every bite of this perfect sweet and savory masterpiece!

Frequently Asked Questions

→ What kind of apples work best here?

Honeycrisp apples are suggested for their firmness and sweetness, but other crisp varieties like Fuji or Gala can work as well.

→ Can I use regular cheddar instead of caramelized onion cheddar?

Yes, regular sharp cheddar can be used. The caramelized shallots in the filling provide a similar savory-sweet flavor.

→ How do I prevent phyllo dough from drying out?

Keep unused phyllo sheets covered with a damp towel while assembling, and brush each layer with melted butter to maintain moisture.

→ Is it possible to make this tart ahead?

The tart can be assembled a few hours ahead and baked before serving for the best texture, as phyllo is crispest fresh from the oven.

→ What pairs well with this tart?

This savory tart is delicious alongside a simple green salad with lemon vinaigrette or as part of a brunch spread.