Roasted Apple, Shallot and Blue Cheese Tart Recipe (2024)

I just made this and it was fantastic, but i cheated a little! First off, i made the topping early in the day and held it aside for several hours until dinner time. THEN, I used puff pastry instead of making my own dough! It worked very well...I used a little less than the 2 full sheets in one package.
My husband is pretty picky and he loved it! Definitely will do again.

I made this with pears, I felt that their grainy texture and sweeter taste balanced better with the pungent blue cheese, and it was completely amazing.

Made with puff pastry, excellent! Disappeared quickly at party. Brush pastry with beaten egg before adding toppings. Used fuji apples. I borrowed from another recipe and sauteed the onions and shallots until carmelized (very low heat, this takes about 30 min), then sauteed apples for about 10 min. Mix two together, add to puff pastry squares with blue cheese and walnut on top. I added thyme and rosemary after cooking because no one likes burnt herbs.

Used Whole Foods Frozen Wheat Pizza Crust and made the topping the night before. Came together in 30 minutes after work before a wine club gathering at my apartment!

This recipe has become an annual favorite. I love the crust and am thinking of trying a topping of roasted mushrooms, onion, winter squash, and herbs.

Apples to use: Fuji, Granny Dmith, Braeburn, Boscop. Pastry: puff/shortcrust/pizza dough/whole wheat dough. Cheese: goat/blue

ABSOLUTELY FANTASTIC! Made this yesterday w/Bosc pears as they are firmer than many apples. I used TWO Trader Joes refrigerated pizza doughs & rolled them out into a rectangle on a cookie sheet. I used wheat vs white. I roasted the pears & shallots, then pre-cooked the crust for 8 minutes. I assembled a few hours later, but there is no reason to wait. Just assemble, as directions state, & bake at 450 degrees for another 15 min or until cheese melts & crust browns a bit.

Made this with frozen puff pastry. Damn—so rich and tasty. Caramelized a combo of shallots and onions, quickly mixed them with an egg (as in another recipe from this site), and roasted the apples for a shorter time. Quick and tasty, which are weeknight must-haves for me. Would repeat this in a heartbeat.

The flavors were fantastic! My blue cheese disappeared into the rest (although the flavor was still strong). I think next time I would bake all but the cheese then throw it on for the last few minutes.

We made it with MacIntosh apples, which resulted in an applesauce tart. Would try again with a different apple.

This was delicious and a hit at the party. We used Fuji apples and they seemed perfect. We used a store bought uncooked pizza dough, and it was good, but when I have more time I would like to try the dough from the recipe.

- I must have cut the shallots to thin because some were getting very burnt. I would recommend roasting on parchment.
- Even using two pans, the mixture seemed to steam rather than roast. However apples have so much water I wonder if it's inevitable.
- 3/16 of an inch for the dough? That's very thin and I'm lucky that I got it to a half inch.
- Otherwise it looks and smells great. Serving this as a fall brunch entree with a lightly dressed baby arugula salad and side of fruit.

Made exactly as recipe and it was great. Will definitely make again. Slipped parchment paper under after it was cooked just to present better. It cut beautifully and disappeared fast!

I've made this several times now, always to rave reviews, and have to say (with all due respect to the puff-pastry crowd) that the crust is very easy to make and very delicious--a not insignificant part of the whole package Clark has put together. If you have the time to let it rise, go for it! Also note that the variety of apple makes a difference--it is a long cooking time, and some varieties will turn to applesauce (although the tart will still be delicious if this happens).

Made with store-bought fresh pizza dough. Made the topping the evening before serving, brushed the dough with EVOO and threw it on the grill to cook while reheating the topping on side burner in skillet. Assembled the tart, crumbled cheese over top and transferred to broiler to finish. Worked decidedly well and generated only one dish (sheet pans were parchment covered).

Does this hold up at room temperature?

I have made this as instructed more than once and it can be divine—there is nothing like the combination of cheese and something sweet—in this case apple. To that end, it is important NOT to use a tart apple like Granny Smith. Made that mistake yesterday and learned!

As another reader recommended, I first carmelized the shallots on low for 30 minutes, then cooked the apples (6 medium-sized gala and fuji combination) on the stovetop for 10 minutes in stages, using the same cast iron skillet. The crust recipe is lovely, with a tasty cracker crunch. If you have the time, it is worth the effort. Because the oven had to be at 450 F, I made the NYT Cooking recipe 'Roasted Sweet Potatoes and Spinach With Feta' to go with it—a gorgeous and delicious meal.

Such a good recipe. Delicious as an appetizer. A warm welcoming aroma from the shallots and apples that greets guests as they walk thru the door

This was a really delicious co*cktail appetizer. I used my stand mixer for the dough, and it did take about 8-9 minutes to come together. It doubled in size in about 30 minutes. Three things I would do a little differently; I would double the amount of blue cheese (I used Stilton) and I would put the shallots in the mix as whole as possible, and spread the filling all the way to the edges of the dough. With those small changes I'll make this again.

Made with supermarket puff pastry and substituted blue cheese with feta. Outstanding and quite light.

Great recipe. We like to eat this as dinner with a salad, during cold months. Sometimes I make the dough from the recipe, other times I buy puff pastry. I like the real dough better though, it has great texture. Plus it is less heavy than puff pastry, but the latter is great if you serve this as an appetizer.

I’ve made this recipe twice so far. Total yumminess! Next time, I might try a different apple and roast them and the shallots, etc at a higher temp - for greater caramelization.

I need't have prebaked the apples and shallots. By the time they were baked again they were mush. However, the flavour combinations were wonderful (I used Roquefort AOC which does not "crumble") and high quality puff pastry from my market. Still fab. Will try again.

Used Jonathon apples (two honey crisp) because I ran out. Held their shape well. Excellent! Well received by my Book Club. 10/16/22

I made this the other night using Trader Joe’s puff paste and it was a big hit! Next time I would use parchment paper for baking and eliminate the extra salt before putting in the oven.

Very easy and good, especially with the frozen pastry. My Roquefort was a bit too strong, milder may be better. Don't forget plenty of peppers!

I'm not usually a big fan of bleu cheese so I made this with goat cheese instead, and it was excellent. I'll probably try it with bleu cheese soon, but I definitely recommend goat cheese as a delicious substitute in this great recipe.

So tasty! I made this with store bought puff pastry rather than making the dough by scratch. I also followed other commenters’ suggestion to sauté the topping rather than roast it in oven. And I substituted persimmons instead of apples because that’s what we had on hand. It still turned out great! Love how simple it was to put together and the flavour mix.

Perfect Thanksgiving appetizer, another 5-star winner from Melissa Clark. I used puff pastry, and, although it still seemed like a lot of work, it was worth it. I prebaked the puff pastry, added the toppings, covered it with foil, and toted it to Thanksgiving dinner at the house of relatives, where I baked it five hours later. It was really popular with everyone. Lovely autumn flavors; I can see varying the recipe by using crumbled sausage or walnuts or goat cheese instead of blue.