Apple Caramelized Shallot Cheddar Tart (Print Version)
# Ingredients:
→ Filling
01 -
2 shallots, thinly sliced
02 -
40 g grated caramelized onion cheddar cheese or regular cheddar cheese
03 -
1 egg yolk
04 -
Leaves from a few sprigs of fresh thyme
05 -
60 g softened or whipped cream cheese
→ Pastry and Apple Topping
06 -
1 Honeycrisp apple, thinly sliced
07 -
6 sheets phyllo dough, thawed
08 -
85 g unsalted butter (divided; 30 g for shallots, remaining for brushing dough)
09 -
1 tsp ground cinnamon
10 -
1 tsp granulated sugar
# Instructions:
01 -
Preheat the oven to 200°C. Remove phyllo dough from the freezer and allow to thaw.
02 -
Thinly slice the Honeycrisp apple, then toss slices with cinnamon and sugar until evenly coated.
03 -
Heat 15 g butter in a skillet over medium-low heat. Add sliced shallots with a pinch of salt and pepper. Cook, stirring regularly, for 15 minutes or until deeply caramelized and soft.
04 -
Combine caramelized shallots, cheddar cheese, egg yolk, thyme leaves, and cream cheese in a bowl. Mix until well blended.
05 -
Melt the remaining butter. Layer one sheet of phyllo dough on a baking tray and brush lightly with melted butter. Repeat layering and brushing with each sheet until all six are stacked.
06 -
Spread the cheese and shallot filling in the centre of the phyllo stack. Arrange the apple slices on top in a circular pattern. Gently crinkle the edges of the phyllo inward to form a rustic crust. Brush edges with additional melted butter if needed.
07 -
Brush the top with a final layer of melted butter and sprinkle with extra thyme leaves. Bake for 30 minutes or until the crust is golden brown. Drizzle with honey if desired before serving.
# Notes:
01 -
Handle phyllo dough with care to prevent tearing; keep unused sheets covered with a damp towel during assembly.
02 -
Caramelising shallots enhances their sweetness, offering depth to the overall dish.