From My Carolina Kitchen, makes 4 individual tarts
1 sheet frozen puff pastry, defrosted
A bit of flour for your board
1 medium sweet tart apple, such as a Pink Lady, also known as a Cripps Pink, quartered, cored & sliced into 1/8” thick slices (I used a Cripps Pink, but a Honeycrisp or a Fuji are also excellent)
4 ounces Cambozola (a cheese that’s a combination of a French soft-ripened triple cream & Italian Gorgonzola), or other mild blue cheese of your choice, thinly sliced or crumbled
¼ cup chopped walnuts
1 tablespoon honey
Freshly ground black pepper
Beaten egg (optional)
Preheat the oven to 400 degrees F. Lightly oil a baking sheet.
Unfold the pastry sheet on a lightly floured surface. Cut sheet into 4 squares and place on the prepared baking sheet. Prick the dough with a fork to release steam and prevent it from puffing up, taking care not to prick the 1” outer edge because you want that outer edge to puff up.
Lay 4 apple slices, slightly overlapping in the center of the square. (You may have a few apple slices left over as a cook’s treat.) Follow with the cheese, then the chopped walnuts, a drizzle of honey and lastly a few grinds of freshly ground black pepper over each tart. If you desire a nice brown glaze on the tart, brush the outer edges with a beaten egg as a final step.
Bake the tart in a preheated oven for 15 to 20 minutes, until pastry is golden brown and nicely puffed up around the edge. Serve warm.
Leave this out but include on printed version:
Cook’s note: The tart is best served warm out of the oven. However, it can be made ahead a couple of hours and reheated in a 400 degree F oven for about 5 minutes, until reheated.
Very slightly adapted from The Lazy Gourmet, Magnificent Meals Made Easy by Robin Donovan & Juliana Gallin, makes 4 individual tarts