BETTER TOGETHER

SOME PAIRINGS ARE JUST MEANT TO BE. SALTY MELTED CHEESE AND SWEET-TART JUICY APPLES JOIN FORCES IN THESE DESSERTS.

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Upside-Down Apple Puff Pastry Tarts with Fontina

HANDS-ON 15 MIN

TOTAL 30 MIN SERVES 9

SUBMITTED BY SARAH BREKKE

NEW RECIPE GO ONLINE TO RATE & REVIEW

3 Tbsp. extra-virgin olive oil

9 (2-inch) sprigs fresh thyme

2 large Honeycrisp apples, unpeeled and very thinly sliced

⅔ cup shredded Fontina or white cheddar cheese

½ (17.3-oz.) pkg. frozen puff pastry sheets (1 sheet), thawed

1 egg

1 Tbsp. water

¼ cup apple jelly, warmed

Flaky salt, for garnish

1. Preheat oven to 400°F. Line a 13x18-inch baking sheet with parchment paper or a silicone baking mat.

2. Drizzle about 1 tsp. oil on parchment in pan in each of 9 areas about 4 inches apart. Place a thyme sprig on each oiled area. Evenly group and arrange apple slices over each thyme sprig. Sprinkle Fontina over top, covering apple and some of area around it.

3. Unfold puff pastry; roll into a 10-inch square. Cut into 9 equal squares. Lay a pastry square directly on top of each pile. For egg wash, beat together egg and the water; lightly brush onto tops of pastry squares.

4. Bake until puffed and deep golden brown, about 15 minutes. Lift each tart with a spatula, carefully turning apple-side up. Let cool slightly on a wire rack before serving. Drizzle with warm apple jelly and garnish with flaky salt.

PER 1 TART: 274 CAL; 18G FAT (4G SAT); 5G PRO; 24G CARB (2G FIBER, 10G SUGARS); 142MG SODIUM

Apple-Gruyère Slab Pie

HANDS-ON 30 MIN

TOTAL 2 HR SERVES 16

SUBMITTED BY JULIANA HALE