Breakfast & Brunch Fruit Kitchen Side Dish Winter Holidays

Pineapple Head Savory Apple Tart

By John Oakes

This tart is perfect for the cool Fall months, using fresh apples and delicious cheddar cheese, all wrapped up in a warm and flaky crust. It’s a wonderful side dish for pork chops, loins, steaks, or equally delicious served by itself! Try it with our Tsunami Spin Pork Chops!

Ingredients

Print Recipe

Filling:

3 Granny Smith apples, peeled, cored and sliced
1 Tbsp Dizzy Pig® Pineapple Head
1 ½ oz very sharp Cheddar cheese, grated

Crust:

2 ½ Cups (10 oz) all-purpose flour
½ tsp salt
1 tsp sugar
2 sticks very cold butter, cubed
1 ½ oz very sharp Cheddar cheese, grated
1 tsp fresh thyme
1 tsp fresh rosemary
2 Tbsp vodka
2 – 4 Tbsp ice cold water

Directions

Combine apple slices and Pineapple Head in a colander and set aside for 1-2 hours.
Whisk together flour, salt and sugar.
Cut butter into flour mixture until it resembles coarse crumbs. Toss in 1 ½ oz cheddar, thyme & rosemary.
Add vodka and 2 Tbsp water, gently mixing with a fork until dough comes together (do not over-work dough). Add more water if needed. Refrigerate dough for 1-2 hours.
Preheat oven to 375°F degrees.
Place dough between 2 sheets of parchment paper. Roll dough into a rough circle, ¼ inch thick. Remove top sheet of parchment.
Place drained apples in center of dough and top with 1 ½ oz cheddar.
Fold edges of tart toward the center and transfer tart and bottom sheet of parchment to a cookie sheet.
Bake 50 minutes until golden.
Rest a few minutes before slicing. Enjoy!