Roasted Apple, Shallot, and Goat Cheese Tart
Served as either an appetizer or a light first course, this roasted apple, shallot, and goat cheese tart is rife with sweet and savory flavor with a hint of Middle Eastern seasoning. Perfect for holiday eating!
Yield: 8-12 servings
For the crust
  • 1 tbsp active dry yeast
  • 1 tsp sugar
  • ¾ cup lukewarm water
  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • ½ cup cornmeal
  • 1¾ tsp fine sea salt
  • ⅓ cup olive oil
For the topping
  • 2¼ lb honeycrisp apples, peeled, cored, and sliced ¼-inch thick
  • ¾ lb shallot, peeled and sliced ¼-inch thick
  • ¼ cup olive oil
  • 2 tbsp Pompeian apple cider vinegar
  • 1 tsp aleppo pepper
  • 1 tsp sumac
  • ½ tsp fine sea salt
  • black pepper, to taste
  • 4 oz goat cheese, crumbled
  • flaky sea salt, for sprinkling
  • ¼ cup pistachios
  1. To make the crust, whisk together the yeast, sugar, and water in a small bowl. Let sit for 5 minutes to activate the yeast. It should become foamy.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flours and sea salt. Stir briefly to mix. Add the yeast mixture and olive oil to the bowl and mix on medium-high speed for 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rise until doubled, or about 1 hour.
  3. Meanwhile, heat to the oven to 425F. In a large bowl, toss together the apples, shallots, olive oil, vinegar, aleppo pepper, sumac, and salt. Spread on a parchment-lined baking sheet and season with freshly ground black pepper, to taste. Roast until tender and golden, about 30 minutes.
  4. Increase the oven to 450F. Line a baking pan with parchment paper and lightly grease with olive oil. Punch down the dough and move to the baking sheet. Using either a rolling pin or your hands stretch the dough to an even layer that is about 3/16-inch thick. Scatter the roasted apple-shallot mixture over the crust. Crumble the goat cheese over the top. Season with flaky sea salt. Bake until the crust is golden brown and the cheese is melted, about 17-20 minutes. Scatter pistachios over the top. Let cool for a few minutes before cutting and serving.
Adapted from The New York Times
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at