Apple Walnut & Gorgonzolla Tart

Ingredients

1 sheet puff pastry, thawed (from a 17.3-ounce package)

2 medium apples (like Fuji or Honeycrisp), thinly sliced

1 cup crumbled Gorgonzola cheese

3/4 cup chopped walnuts

2 tablespoons olive oil

1 teaspoon fresh rosemary, finely chopped

Salt and pepper to taste

1 cup balsamic vinegar

1 tablespoon honey or brown sugar

Or buy premade basalmic reduction and skip the vinegar and sugar

Directions

Preheat Oven: Preheat your oven to 400°F (200°C).

Prep Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle approximately 10x14 inches. Transfer to a parchment-lined baking sheet.

Add Toppings: Arrange apple slices over the pastry, leaving a 1-inch border around the edges. Sprinkle the crumbled Gorgonzola cheese and walnuts over the apples. Drizzle with olive oil and sprinkle with chopped rosemary, salt, and pepper.

Bake: Place the tart in the oven and bake for about 20-25 minutes or until the pastry is golden and the apples have softened.

Balsamic Reduction: While the tart is baking, in a small saucepan, combine the balsamic vinegar and honey or brown sugar. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the mixture has reduced by half and has a syrupy consistency.

Serve: Once baked, remove the tart from the oven. Drizzle with the balsamic reduction before serving.

Notes

https://www.napahomechef.com/recipe/apple-walnut-and-gorgonzola-tart-with-balsamic-reduction#recipe-start