Something magical happens when sweet-tart meets salty-sharp, and a stunning—yet surprisingly easy—apple-cheddar puff pastry tart is the perfect way to showcase the combo. Think of this “recipe” more like a blueprint. Once you’ve got the formula down (pastry + cheese + apples + a little something on top), you can take it wherever you want.

Prep: 10 minutes | Bake: 20 minutes | Serves: 12

Ingredients

• 1 sheet frozen puff pastry (half of a 17.3-oz. package), thawed
• 1 egg, beaten with 1 Tbsp. water, for egg wash
• ¼ cup apricot preserves, divided
• 3 oz. sharp white cheddar, shredded (about ¾ cup)
• 1 large firm apple (Honeycrisp, Pink Lady, or Granny Smith), cored and thinly sliced
• Fresh thyme leaves

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment.
2. Unfold the thawed pastry onto the baking sheet. Using a paring knife, score a 1-inch border around the edges, cutting only partway through the pastry. Brush the border with the egg wash.
3. Using an offset spatula, spread 2 tablespoons of the preserves over the pastry inside the border. Sprinkle the cheddar over the preserves.
4. Arrange the apple slices over the cheese, overlapping them slightly.
5. Bake for about 20 minutes, until the border is puffed and deep golden brown.
6. Microwave the remaining 2 tablespoons preserves with 1 tsp. water for 15 to 20 seconds, until runny, and strain if chunky. Brush the glaze over the apples while the tart is hot.
7. Sprinkle with thyme, cut into 12 pieces, and serve warm or at room temperature.

Notes

If your apples are small, you might want to use two to fill out your tart. Have a couple on hand just to be safe. Enjoy snacking on any leftovers.

It’s best to thaw the pastry overnight in the refrigerator so it unfolds without cracking. If you’re crunched for time, you can also leave it out on the kitchen counter for about 40 minutes.