Home Cooking, for the sake of your health!

Goat Cheese Apple Rosemary TartI was craving something savory.  Looking through the contents of my pantry and my refrigerator I knew I realized a quick and simple tart was in order.  With just a few simple and readily available ingredients this is winning combination. The melted goat cheese is truly the perfect pairing with baked apple slices (this tart is also wonderful with pears). This is a wonderful dish to make when you don’t want to do too much or spends too much time cooking/baking.

I baked this yumminess utilizing my favorite Le Creuset Tarte Tatin Pan that I highly recommend!

 
Ingredients
  • read-made filo/tart pastry
  • 1 log of spreadable fresh goat cheese (Chèvre)
  • 2 apples (any variety – I used red delicious), peeled, cored and sliced
  • roughly 2 tbs of olive oil (to brush the apples)
  • a few springs of fresh rosemary
 
Instructions
  1. Preheat the oven to 350°. Take a large tart tin (either a 10” round tin, or roughly 8” x 11” rectangular tin) and brush it with a little of the melted coconut oil (alternatively you can use melted butter). Cover the baking dish with the pastry base.
  2. Carefully fill the inside of the pastry with the goat cheese, spreading it in an even layer.
  3. Cut each apple into around 6 wedges and place on top of the goat cheese filling. Using a basting brush, brush a generous amount of olive oil over the apples.
  4. Pick the leaves from the herb sprigs and toss them in a little olive oil to lightly coat them. Sprinkle these over the tart. Place the tart on the bottom shelf of the hot oven for roughly 30 minutes. Leave to cool for a few minutes then serve.

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

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