This Apple and Gruyere Tart recipe is a delicious and elegant dessert (or sophisticated snack!) that's surprisingly easy to make. It combines the sweetness of apples with the savory, nutty flavor of Gruyere cheese, creating a harmonious blend that's both comforting and refined. It's the kind of tart you can effortlessly bring to a potluck—or keep all to yourself (we won't judge). I love making this tart for special occasions, or even just when I need to brighten a somewhat dreary day. Because, let's be honest, sometimes we all need a little bit of tart-based therapy.
The recipe uses a classic buttery tart crust, which provides the perfect foil to the sweet and savory filling. I find that a homemade crust elevates the tart to a whole new level of deliciousness, but store-bought is acceptable if you’re short on time. I always recommend you use good quality ingredients and take your time with the pastry. It's a relatively easy recipe to follow, even for a beginner baker. The most important part? The joy of savoring each delicious bite, ideally with a loved one or some good company. (Or alone. Whatever you like!)
Required Equipments
- 9-inch tart pan with removable bottom
- Pastry blender or two knives
- Mixing bowls
- Whisk
- Rubber spatula
- Rolling pin
- Baking sheet
- Parchment paper
Apple and Gruyere Tart: Frequently Asked Questions
Apple and Gruyere Tart
A delightful combination of sweet apples and savory Gruyere cheese in a flaky, buttery tart crust. Perfect for any occasion!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for getting a perfectly golden crust.
- Make the pastry: In a large bowl, use a pastry blender or two knives to cut 1 1/2 cups of all-purpose flour into 1/2 cup (1 stick) of cold, unsalted butter until the mixture resembles coarse crumbs. (If you're feeling fancy, use a food processor—just pulse it until you get that crumbly texture.)
- Add the remaining wet ingredients: Stir in 1/4 cup of ice water, one tablespoon at a time, until the dough just comes together. Don't overwork it—we want to keep that flaky crust!
- Form a disk: Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap it tightly in plastic wrap and chill for at least 30 minutes. The chilling is vital! It helps the butter stay solid, resulting in a super-flaky tart shell.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch tart pan. Trim the edges. Dont' worry if its not perfect—we'll fix that later!
- Blind bake the crust: Prick the bottom of the crust all over with a fork. Line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
- Prepare the filling: While the crust cools, peel, core, and thinly slice 2-3 medium apples (about 2 cups). I like to use a mix of Granny Smith and Fuji for a nice balance of tart and sweet.
- In a bowl, whisk together 1/4 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. (I always add a pinch of extra nutmeg, because who doesn't love nutmeg?) Add 1/2 cup of heavy cream and 2 large eggs and whisk until smooth.
- Add the cheese: Stir in 1 cup of grated Gruyere cheese into the egg mixture. (Make sure to grate the cheese, for best results.)
- Assemble and bake: Arrange the sliced apples in the cooled tart shell. Pour the cheese mixture over the apples. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Cool and serve: Let the tart cool completely on a wire rack before serving. (Seriously, do not skip this step!) Garnish with fresh thyme and serve. Enjoy! It tastes especially good with a glass of crisp white wine...or a cup of tea—whatever floats your boat!
📝 Notes
- Use a mix of sweet and tart apples for the best flavor.
- If the crust starts to brown too quickly, tent it with foil.
- Let the tart cool completely before serving. Trust me on this one! This prevents the filling from being too runny and guarantees a perfectly clean slice for each guest.
- You can substitute other cheeses, such as cheddar or Parmesan, but the flavor will be different. Experiment to your heart's content!
🍎 Nutrition
Calories: 450kcal
Protein: 10g
Fat: 25g
Carbohydrates: 45g
Fiber: 5g
Calcium: 200mg
