Apple, Honey and Goat Cheese Tart

February 8th, 2008


The best thing about this tart?  Oh, besides the fact that it’s delicious?  Besides the fact that it’s beautiful?  Besides the fact that a five-year-old could make it in about 45 minutes?  Besides all those?  Well, it’s made almost entirely from ingredients I found in the middle of winter at our local farmer’s market.

See, not only Californians can make great meals from local ingredients during February!  And I loved this tart.  I didn’t take a picture after it was sliced, but there’s a thin layer of goat cheese between the apples and the puff pastry, which makes this dish fall somewhere into that delicious grey area between sweet and savory.  The honey and butter mixed perfectly with the goat cheese, and the apples were soft, sweet, and delicious.

On another note, I recently purchased The Art of Simple Food by Alice Waters, and it’s really a wonderful book.  It’s not so much a cookbook as a textbook on how to cook and eat, full of excellent tips and suggestions, and succinct and informative explanations.  It’s on my nightstand to read before I go to bed at night and, let me tell you, there’s a reason I’ve been sleep deprived all week.  I’m sure that many of you already own it, but for those of you that don’t, let me add my voice to the masses: it’s really quite wonderful.


Apple, Honey and Goat Cheese Tart

1 sheet puff pastry (about 8.5 ounces)
2 small apples (I think I used Cortland, but I really just asked the farmer what type were best for a tart. You would be totally safe using a golden delicious apple, for sure)
A little lemon juice
1/3 cup honey
2 tbsp butter, melted (mine was mostly melted)
6 ounces fresh goat cheese (as soft and spreadable as you can find — *not* crumbles)

1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with a teaspoon or two of lemon juice, to prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan. Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. I used my fingers (with very washed hands) to spread it gently, because even a cheese knife risked breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.

Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.

Tags: appetizers · desserts · food

36 responses so far ↓

  • 1 Ann // Feb 8, 2008 at 10:50 am

    Oh YUM! You know one of my absolute favorite things from last year on RR was the apple and cambozola tarts with honey. Your creations looks completely fabulous and next time I am making little one-bite sweet and savory thingies, I’ll make both recipes. I’m sure they’ll conmpliment each other perfectly!

    And you are right… your tart is BEAUTIFUL!

  • 2 Apple » Apple, Honey and Goat Cheese Tart // Feb 8, 2008 at 11:36 am

    […] katy wrote an interesting post today on Apple, Honey and Goat Cheese TartHere’s a quick excerptI didn’t take a picture after it was sliced, but there’sa thin layer of goat cheese between the apples and the puff pastry, which makes this dish fall somewhere into that delicious grey area between sweet and savory. … […]

  • 3 Nicole // Feb 8, 2008 at 11:46 am

    This sounds amazing, Katy!  It’s been a while since I’ve used puff pastry.  This is a good reminder to pick some up next time I go shopping!

  • 4 Mallow // Feb 8, 2008 at 12:25 pm

    That sounds so good.  I love that you got the ingredients at your farmers market!  The book you mentioned is next on my list (finishing up the Omnivore’s Dilemma first!)

  • 5 katy // Feb 8, 2008 at 1:59 pm

    Ann — Oh yay!  Let me know if you make it!

    Nicole — It’s definitely the easiest tart crust I know of!  I think this recipe would work with a traditional flour/butter crust too, though.

    Mallow — Thanks!  I haven’t read the Omnivore’s Dilmma yet — a bad review kind of frightened me off, but I know of so many people who’ve really liked it!

  • 6 Happy Cook // Feb 8, 2008 at 2:12 pm

    Oh it looks so delicious and so moist.
    Do you serve it for dessert or as a starter. I’ve never made anything with goat cheese

  • 7 Cheese Articles » Blog Archive » Apple, Honey and Goat Cheese Tart // Feb 8, 2008 at 5:03 pm

    […] Original post by katy […]

  • 8 Joy // Feb 8, 2008 at 6:23 pm

    Beautiful tart!  I love the combination of fruit, honey and cheese.  And the crust couldn’t get much easier.  Delicious!  Do you think another kind of cheese would work?  Like a blue cheese or a brie?  Maybe I’m just crazy…

  • 9 Philip Grad // Feb 8, 2008 at 6:53 pm


    This looks great. May we post it on our website with proper attribution to you?

    fyi- you can find our honey at Zabars


    Phil Grad

  • 10 Susan from Food Blogga // Feb 8, 2008 at 8:24 pm

    I made honey, apple, and brie quesadillas in the fall and really liked them. But this tart is far prettier. Oh, I’m looking forward to making this!

  • 11 katy // Feb 8, 2008 at 8:39 pm

    Happy Cook — I really think it could be either a dessert or an appetizer.  I brought it to a party with me, and it was definitely appetizer-y, but people were going back to it after dinner as well!  So, either. 🙂

    Joy — Thanks!  I was actually really tempted to make it with blue cheese, which is one of my favorites!  So I think it could definitely work!  Maybe with a little less honey though?  And I think brie would be great — another favorite!  I just love all cheeses, I think. 🙂

    Philip — I sent you an email!

    Susan — Thanks!!!  I hope you like it!

  • 12 Adele // Feb 9, 2008 at 2:14 am

    That is a spectacular looking tart. 🙂

  • 13 Allison // Feb 9, 2008 at 3:06 am

    Oh, wow.  I am making this as soon as I can get my hands on some goat cheese.
    Mmmm, I imagine it was the perfect combination of creamy, tart, and sweet…  it looks sooo lovely. =)

  • 14 BigBoysOven // Feb 9, 2008 at 9:18 am

    Wow this apple hpney goat cheese tart of yours looks so tarty delicious! must be yummy!

  • 15 MrsPresley // Feb 9, 2008 at 4:17 pm

    i would like to see a 5 yr old really make this 😉

    your tart is beautiful!! and i love both apples and goat cheese 🙂 i need to try this…

  • 16 katy // Feb 9, 2008 at 4:40 pm

    Adele — Thanks!

    Allison — Thanks!  Use the softest goat cheese you can find!  🙂

    Big Boys Oven — It was!

    Mrs Presley — Well, ok, maybe a ten year old. 🙂

  • 17 Ashley // Feb 10, 2008 at 12:23 am

    Mmm beautiful tart! I really want to get a rectangle tart shell like that. I’ve heard so many good things about Alice Waters but haven’t checked out any of her cookbooks yet. They’re on my wishlist though!

  • 18 MyKitchenInHalfCups // Feb 10, 2008 at 4:26 am

    Katy: I think this is a very easy sell, all you had to say really was goat cheese, apple and honey.  I had simple food in my hands and put it back on the shelf, I’ll just be headed back to the library.
    Great photo!

  • 19 The Sweetest Week- Ever. at JoyTheBaker // Feb 10, 2008 at 4:28 am

    […] at SugarLaws showed off with a Apple, Honey, Goat Cheese Tart.  Now the question is:  do you eat this tart […]

  • 20 katy // Feb 10, 2008 at 9:42 pm

    Ashley — I actually prefer the square tart shell to my circular one!  It’s easier to make them into smaller portions for appetizers with a square, too.

    Tanna — Oh, go back and get it!  I think you would really like it!

  • 21 kate // Feb 11, 2008 at 11:02 am

    this is definitely a very good looking TART. And how i envy all you guys for your farmers markets. i WOULD KILL FOR SOMETHING LIKE THAT HERE. i WOULD ALSO BE FOUND AT ONE OF THESE PLACES ALMOST EVERYDAY.


  • 22 Archana // Feb 11, 2008 at 12:10 pm

    very good looking. I am constantly looking for apple pies and tarts and this recipe is very simple. Though, puff pastry sheets are not available in India. What do you suggest as an alternative.

  • 23 katy // Feb 11, 2008 at 12:41 pm

    Kate — Thanks!  I really am in love with the farmer’s market — anything that’s available there, I buy it.  I’m so spoiled on fresh cheeses and eggs and fruit, even in winter!  I found the tart tin at a restaurant supply shop — they’re usually much cheaper than Williams Sonoma, and have a better selection!

    Archana – You could use a shortbread crust (mix together 1 1/3 cups all-purpose flour, 2 tbsp sugar, 1/8 teaspoon salt, 1/2 cup unsalted butter, 1 large egg and 2 tbsp water, blend in a food processor, refrigerate 10 minutes, and then roll out to fit the tart mold)!  Good luck!

  • 24 Curried Cauliflower Soup | sugarlaws // Feb 13, 2008 at 10:20 am

    […] winter lunch, and hopefully goes some of the way towards undoing the diet damage I’ve been doing […]

  • 25 Fresh From the Farmer's Market #1 | Modern Beet // Mar 5, 2008 at 2:19 am

    […] over at Sugarlaws sent a recipe for a perfectly in-season Apple, Honey, and Goat Cheese Tart.  She has got a great blog, and appears to be a mean ice cream maker!  I’ve gotta learn […]

  • 26 Food spending and layoffs part 2 « Stacking Pennies // May 22, 2008 at 9:09 am

    […] not acting like someone who is participating in a grocery challenge!  (I also want to make this, but I’m unwilling to purchase a tart pan at this […]

  • 27 Elena // Jun 12, 2008 at 7:35 pm

    oh cool! thank you for posting this – I have a bunch of leftover pastry and a big party 2m. And all the ingredients 😀

    So I am totally sorted

  • 28 B. // Oct 20, 2008 at 9:13 pm

    I made this just the other day and it was fantastic!  I personally don’t like most sweet desserts, so I cut the honey in half, and it was the perfect touch of sweetness for me in combination with the goat cheese.  And so easy to make! I had never made a tart before and am not a good cook, and this turned out great!  Thank you 🙂

  • 29 hemnebob // Dec 9, 2009 at 1:53 pm

    i am loving these recipes.
    the combination of apples and the goat cheese sounds so incredible!  will try this recipe for the holiday.
    thanks so much!!

  • 30 JING // Oct 14, 2010 at 2:55 pm

    Is the puff pastry at the bottom suppose to puff up a little bit, mine didn’t. The bottom of my tart is too wet >. <

  • 31 Bite Of Minnesota: At the Market — Apples « CBS Minnesota – News, Sports, Weather, Traffic, and the Best of Minnesota // Nov 9, 2010 at 12:25 pm

    […] Honey & Goat Cheese Tart Adapted from Sugarlaws (6 […]

  • 32 // Aug 9, 2012 at 9:45 pm

    Like it and it looks great! Thanks 🙂

  • 33 Sue // Nov 12, 2013 at 4:13 am

    I’ve been looking for a different kind of apple tart to try and thanks to you I’ve found it.  Can’t wait to give it a try, sounds delicious 🙂

  • 34 Francis Kimani Kamau // Dec 3, 2013 at 3:36 am

    Awesome, is one word to describe it. I am not good at cooking but the book you recommended and your recipe will have to be tried, no matter how many times it will take. Thanks so much for sharing.

  • 35 three-ingredient peanut butter cookies | Sugarlaws // Mar 31, 2014 at 5:23 am

    […] where I’d take inspiration from whatever was in season.  December in Manhattan meant apples and local goat cheese and rendering duck fat, spring brought ramps and sunchokes and dragonfruit.  I made my own […]

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