I just love everything about this savory tart! The puff pastry is just so flaky paired with creamy goat cheese for some tartness, baked apples for a slight sweetness, and topped with salty prosciutto and some crunchy, sweet candied walnuts!
This recipe is SO easy to put together, after you’d let your puff pastry thaw in the fridge for about 2-3 hours, the assembly only takes about 5 minutes and it bakes for 35 minutes, add toppings, and serve right away!
- 1 14 oz sheet puff pastry, thawed this usually takes 2-3 hours in the fridge
- 8 oz goat cheese room temperature
- kosher salt
- freshly cracked black pepper
- 1 large Granny Smith apple thinly sliced
- 1 egg yolk
- ¼ cup honey
- ½ cup whole walnuts
- 8 thin slices prosciutto or Jambon sec (dry cured ham)
Preheat the oven to 400°F and place your rack in the middle of the oven.
Line a baking sheet with parchment paper or a silpat. On the baking sheet, unfold the puff pastry into a rectangle. Spread the goat cheese cheese evenly onto the dough, making sure to leave a one inch border all around. Season with salt and freshly cracked pepper.
Arrange the sliced apples over the goat cheese. Fold the edges of dough over to form a crust and pinch at the edges. Brush the egg yolk over the crust edges.
Bake the tart for 35 minutes. Meanwhile, add maple syrup to a small pan or pot. Once it becomes more liquid in texture, add in your chopped walnuts and stir until the mixture starts to harden. Transfer onto a piece of parchment paper and let cool.
Remove the tart from the oven and let cool for 2-3 minutes. Chop the candied walnuts up into smaller pieces. Top the tart with the chopped candied walnuts and prosciutto. Slice and enjoy immediately!