Apples, onion and goat cheese all wrapped up in light, flaky phyllo dough! Make a few individual tarts or one large tart with this recipe. Recipe by Christiann Koepke.
- 1 small container (8 ounces) mascarpone cheese, room temperature
- 1 pack Athens® Phyllo Dough (9″ x 14″), thawed
- 5 ounces goat cheese, room temperature
- 2 tablespoons honey, warmed
- 4-6 sprigs fresh thyme
- 2 medium or 4 small apples, 1/4-inch thick slices
- 1 small to medium red onion, thinly sliced
- 3 tablespoons butter, melted
Thaw one roll of phyllo, following thawing instructions on package.
Preheat oven to 375°F on convection setting. Lightly grease small tart pans, about 4-5” wide. Alternatively, you can make an open, “unwrapped” version in a larger pan. In a medium bowl, toss together apples, shallots, melted butter and thyme. Spread onto a large baking sheet.
Place in oven and roast, tossing occasionally about every 10 minutes, until mixture is tender and golden, about 20-30 minutes. Remove and set aside when done. Meanwhile, stir cheeses and honey together in a small bowl until smooth.
On a clean surface, lay out phyllo dough. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Working quickly, fold one sheet in half. Lay over tart pan. Take a second sheet and fold in half. Lay over the first sheet in the tart pan, turning slightly so there’s variation in the overlap. Using a pastry brush, lightly brush oil over the center base and up the sides. Place about 2 tablespoons of cheese filling in center. Top with about the same amount of apples.
Gathering the dough carefully, begin to pull towards center and slightly twist to create a tissue-wrapped gift look and motion. With a slight press at the center on the top, you’ll have no problem getting it to seal and stay. To ensure a nice golden brown color, brush the remainder of the outside of the package with oil. After baking, there may be a fair bit of oil that’s dripped to the bottom of the pan. Carefully remove excess.
Once phyllo is lightly coated all over with oil, place in oven. Bake for 12-18 minutes or until golden brown. Serve warm.
- To make one large serving instead of individual tarts, just use a large round cast iron pan. Lay 3-4 phyllo layers and top with ingredients, then skip the twist pocket step.
- For a dairy free version, use olive oil for roasting, and substitute the filling for your favorite creamy dairy free cheese.