A mashup of recipes I created for Fine Cooking magazine and for Laura Chenel
You may have noticed I like puff pastry. It’s a quick, easy alternative to homemade pastry and great for both sweet and savory baking. Plus that flakiness shattering on your plate and in your mouth is so fun, and makes for delicious contrast with creamy or more toothsome toppings.
Here, I’m using apples, goat cheese, honey, and a touch of rosemary—a killer combo. (See this post for more about apples in season.) That said, you can adapt the recipe to use other fruits—strawberries or apricots in the spring and summer, figs or pears in the fall.
Serves 4 to 6
- 1 sheet (half of a 17.3-ounce package) frozen puff pastry, thawed (but chilled)
- 4 ounces fresh goat cheese (chèvre) (about 1/2 cup)
- 1/4 cup honey (preferably dark), divided
- 3 small or 2 medium apples (12 to 14 ounces), peeled, quartered, cored, and thinly sliced (see note)
- 1 teaspoon chopped fresh rosemary
- 1/8 teaspoon coarse kosher salt
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment.
While the oven is preheating, in a medium bowl, combine the cheese and 2 tablespoons of the honey and set aside.
On a lightly floured work surface, roll the pastry out to a 10-inch square, then transfer it to the prepared baking sheet. Prick the pastry all over with a fork, then fold over 3/4-inch on all sides, creating a rimmed edge. Spread or sprinkle the cheese mixture inside the border, arrange the apples on top, then sprinkle with the rosemary and salt. Bake until the pastry is golden brown and the apples are crisp-tender, 30 to 35 minutes.
Drizzle with the remaining 2 tablespoons of honey. Serve warm or room temperature.
NOTE There's no "right" apple here. Choose one with pure, clean apple flavor and a nice balance of sweet and crisp, whatever that means to you. Change your choice as availability changes.
