Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette

Total Time:
35 min
20 min
15 min

6 servings

  • 4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce)
  • 1 puff pastry sheet
  • 2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup brown sugar
  • 1 tablespoon apple juice or orange juice
  • 1 egg, beaten, to brush on the puff pastry
  • 1 cup candied walnuts
  • 11/2 cups grape or cherry tomatoes cut in 1/2
  • Salt
  • Pepper
  • 1/2 cup sherry vinegar
  • 1 tablespoon diced red onion
  • 2 teaspoons chopped chives
  • 3/4 cup salad oil
  • Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.

  • Preheat oven to 400 degrees F.

  • Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool.

  • Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.

  • Arrange the seasoned greens on top of the puff pastry and serve immediately.

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    Recipe courtesy of Ree Drummond