Recipe courtesy of Robert Irvine
Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette
- Level: Intermediate
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 servings
Ingredients
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
Directions
- 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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