5 Ingredient Apple and White Cheddar Tart Recipe brings flaky pastry, melty cheese, and sweet crisp fruit together in one fast bake. I pair sharp white cheddar with thin apple slices for a savory tart that tastes like a fancy cafe treat. You get big flavor with little effort, which I always chase on a busy weeknight. I serve it as a starter or slice it larger for dinner with a simple salad.
Why You’ll Love This 5 Ingredient Apple Recipe
I pull this apple cheddar tart together with pantry friendly ingredients and a single sheet pan. The combo of salty cheese and sweet apple hits every craving at once. Puff pastry gives you a golden crust without any fuss, and the Dijon adds a gentle tang that keeps each bite balanced. I tested this on friends, and the tray vanished before I found a second slice.
Ingredients You’ll Need
You only need five simple ingredients for this 5 Ingredient Apple and White Cheddar Tart Recipe. I keep these on hand so I can bake this anytime. Use a good sharp white cheddar and firm apples so the slices hold texture. I include a few optional accents if you want to add a little flair.
- Frozen puff pastry sheet, thawed
- Two firm apples, cored and thinly sliced
- One and one half cups sharp white cheddar, coarsely grated
- One to two tablespoons Dijon mustard
- One large egg, beaten for egg wash
Optional add ons
- Fresh thyme leaves
- Honey for drizzling
- Black pepper
How to Make 5 Ingredient Apple and White Cheddar Tart
You can prep this tart in minutes and let the oven do the rest. I like to slice the apples very thin so they fan out and cook evenly. Keep the pastry cold until you need it so the layers puff nicely. Here is the step by step path to a crisp, cheesy tart.
- Heat the oven to 400 degrees Fahrenheit and line a sheet pan with parchment.
- Unfold the puff pastry on a lightly floured surface and roll it into a rectangle about ten by twelve inches.
- Transfer the pastry to the pan and score a border about half inch from the edges. Do not cut all the way through.
- Brush the border with beaten egg.
- Spread Dijon inside the border in a thin, even layer.
- Arrange apple slices over the Dijon, slightly overlapping.
- Sprinkle white cheddar over the apples, keeping the border clean.
- Add thyme or a light crack of pepper if you want a little extra aroma.
- Bake for 22 to 25 minutes until the edges rise and the cheese turns bubbly and golden.
- Cool for five minutes, slice, and serve. Drizzle a touch of honey right before serving if you like a sweet finish.
Expert Tips
I slice the apples as thin as I can so they soften while the pastry cooks. Grate the cheese on the large holes of a box grater to keep those nice melty pockets. I score a border to guide the rise and keep the filling in place. Also keep the pastry cold right up to the bake so it puffs like a dream.
- Use a sharp cheddar for bold flavor with fewer ingredients.
- Pat apple slices dry with a towel to keep the crust crisp.
- Dock the center of the pastry with a fork if your oven runs hot.
- Bake on the lower third rack to promote a crisp bottom.
- Rotate the pan halfway through the bake for even color.
Variations To Try
You can swap the apples or the cheese and still keep the five ingredient concept. I go with what I have and what sounds good that day. Keep the ratios the same so the tart cooks evenly. These swaps keep the spirit of the apple cheddar tart while giving you new flavors.
- Use Honeycrisp, Pink Lady, or Granny Smith for different levels of sweetness and tartness.
- Swap Dijon with whole grain mustard for a bit of texture.
- Try smoked white cheddar or aged gouda for a deeper flavor.
- Add a thin layer of caramelized onions in place of mustard for a sweeter base.
- Finish with a light drizzle of hot honey or a spoon of apple jelly after baking.
What to Serve with Apple and White Cheddar Tart
This savory apple cheddar tart pairs well with bright, fresh sides. I love a snappy salad to cut the richness and a simple soup on chilly nights. You can serve it as brunch, lunch, or a light dinner. I slice it small for appetizers or large for the main plate.
- Arugula salad with lemon and olive oil
- Tomato soup or roasted butternut soup
- Crisp pear salad with walnuts
- Prosciutto, pickles, and a handful of grapes for a snack board
- Sparkling cider or a light white wine
Leftovers and Storage
I store slices in an airtight container once they cool to room temp. The crust stays crisper if you keep the tart on a paper towel lined container. I reheat in the oven so the bottom snaps again. I skip the microwave for this one because the crust softens too much.
- Store in the fridge for up to two days.
- Reheat at 350 degrees Fahrenheit on a sheet pan for 8 to 10 minutes.
- Freeze tightly wrapped slices for up to one month and reheat from frozen at 350 degrees Fahrenheit until hot.
- Add a fresh drizzle of honey or thyme after reheating to wake up the flavors.
Nutrition Information
I base these estimates on one tart cut into eight pieces. Brands vary, so treat this as a helpful guide. The tart brings a mix of carbs from pastry, fat from cheese, and a little fiber from apples. I find one or two squares satisfy as a snack or starter.
Approx per serving
- Calories 240 to 270
- Carbs 20 to 24 grams
- Protein 7 to 9 grams
- Fat 14 to 17 grams
- Fiber 1 to 2 grams
- Sugar 5 to 7 grams
- Sodium 300 to 450 milligrams
5 Ingredient Apple and White Cheddar Tart Recipe
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Unfold the puff pastry sheet onto a baking sheet lined with parchment paper.
- Arrange the thin apple slices on top of the puff pastry, leaving a small border around the edges.
- Sprinkle the shredded white cheddar cheese evenly over the apples.
- Drizzle honey over the tart and sprinkle fresh thyme leaves if using.
- Bake for 30-35 minutes or until the pastry is golden and the cheese is melted.
- Allow to cool slightly before slicing and serving.