Upside-Down Apple-Cheddar Tarts with Frisée and Toasted Walnuts

Upside-Down Apple-Cheddar Tarts with Frisée and Toasted Walnuts
Photo by Scott Phillips

Ingredients

  • 1 Tbs. balsamic vinegar
  • 2 oz. (4 Tbs.) unsalted butter
  • 1 9-½ oz. sheet frozen puff pastry, thawed overnight in the refrigerator
  • 4 medium Fuji apples
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup toasted walnuts, coarsely chopped
  • + 3 more ingredients
    • All-purpose flour as needed for rolling
    • 8 thin slices sharp white Cheddar (about 3 inches square and 1/8 inch thick)
    • 1 small head frisée, torn into small pieces (4 cups)

Position a rack in the center of the oven and heat the oven to 350°F. On a lightly floured surface, roll out the pastry to a 12x15-inch rectangle. With a 3-1/2- to 4-inch round cookie cutter, cut out 8 disks of puff pastry. Prick each disk all over with a fork. Arrange them on a rimmed baking sh...

View full recipe at Fine Cooking

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