Apple Shallot Tart Recipe

Name: Apple Shallot Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons); 5 grams sugar (1 teaspoon); 150 grams all-purpose flour (1 1/2 cups), more as needed; 55 grams whole wheat flour (1/2 cup); 60 grams fine cornmeal (1/2 cup); 10 grams fine sea salt (2 1/4 teaspoons), more as needed; 1/2 cup extra-virgin olive oil, more as needed; 2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick; 3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick; 1/4 teaspoon black pepper, more as needed; 5 thyme branches; 3/4 cup finely crumbled blue cheese; Flaky sea salt

Servings: persons

1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
5 grams sugar (1 teaspoon)
150 grams all-purpose flour (1 1/2 cups), more as needed
55 grams whole wheat flour (1/2 cup)
60 grams fine cornmeal (1/2 cup)
10 grams fine sea salt (2 1/4 teaspoons), more as needed
1/2 cup extra-virgin olive oil, more as needed
2 1/4 pounds apples, cored, quartered and sliced 1/4-inch thick
3/4 pound shallots, peeled, trimmed, and sliced 1/4-inch thick
1/4 teaspoon black pepper, more as needed
5 thyme branches
3/4 cup finely crumbled blue cheese
Flaky sea salt

1
Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
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2.
3
In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
4
3.
5
While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
6
4.
7
Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

810

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons), 5 grams sugar (1 teaspoon), 150 grams all-purpose flour (1 1/2 cups), more as needed, 55 grams whole wheat flour (1/2 cup), and more.

Yes, Apple Shallot Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Shallot Tart

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