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Found on tasteofhome.com
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These tarts remind me of fall in Michigan, where I grew up. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Provenzano, Hermosa Beach, CA
The picture is misleading. It looks like folded tart. It is not. It is an open face tart. Think of it as an upside down salad. The recipe itself is bland and if I were to prepare if again I would change it quite a bit. I would cook the puff pastry by itself. The apples made it soggy. Then would saut? the apples with some onions and some thyme. I would then put the apple onion thyme mixture on top of the prepared puffs. Top with the cheese and return to the oven to melt and brown cheese. The idea of the recipe is good; it just needs some fixing up.
Based on the picture, there seems to be a step missing in this recipe.The directions do not indicate if a separate piece of puff pastry should be placed on top of the 4 squares you make (which would necessitate 4 more), or if you should fold the pastry squares. I went with the latter option and used an egg wash to seal the tarts.
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| Title: | Apple, White Cheddar & Arugula Tarts |
| Descrition: | These tarts remind me of fall in Michigan, where I grew up. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Provenzano, Hermosa Beach, CA |
Apple, White Cheddar & Arugula Tarts
Produce
Condiments
Oils & Vinegars
Bread & Baked Goods
Dairy
The first person this recipe
Found on tasteofhome.com
Taste of Home
Apple, White Cheddar & Arugula Tarts
These tarts remind me of fall in Michigan, where I grew up. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Provenzano, Hermosa Beach, CA
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