Apple Leek Cheddar Tart

Apple Leek Cheddar Tart




Total Time: 50 mins

Prep Time: 20 mins

Cook Time: 25-30 mins

Yield: 8 servings

Dish Size: Baking Sheet




  • 1 Tbsp butter
  • 2 leeks, cleaned and sliced
  • 1-4 sprigs thyme
  • 1 2-inch sprig fresh rosemary
  • 1 clove garlic, smashed
  • ¼ cup dry white wine
  • 2 large or 3 small honeycrisp apples, sliced
  • 1 sheet frozen puff pastry
  • 2 cups freshly grated extra sharp cheddar cheese*
  • ¼ cup walnuts, chopped
  • 1 egg, lightly beaten




  1. In a sauté pan over medium heat, melt butter and sauté leeks, thyme, rosemary, and garlic until leeks are slightly softened, about 8-10 minutes.
  2. Add white wine and bring liquid to a simmer. Add apples and continue to cook for another 5 minutes, turning apples occasionally. Remove pan from heat and let mixture cool. Remove garlic clove and herbs.
  3. On a lightly floured sheet of parchment paper, roll sheet of puff pastry to a rectangle about 13x11 inches. Transfer to a baking sheet. With egg wash create a ½-inch border around pastry. Fold edges in about ½-inch, creating a double crust.
  4. Sprinkle ½ of the grated cheddar over crust. Carefully put apple/leek mixture over cheese. Sprinkle chopped walnuts on top and then finish with remaining cheddar. Brush edges with egg wash.
  5. Bake in a preheated 425°F oven for 20-25 minutes or until pastry crust is nicely browned and crisp.


*Whenever possible grate your own cheese from a block. The pre-grated packaged cheese has an additive to prevent clumping and just doesn’t melt the same way.