A sophisticated autumn salad featuring caramelized apple tarts topped with melted brie, served over mixed greens with candied pecans and a maple-dijon vinaigrette. Perfect for elegant dinners or special occasions.
Recipe Details
Ingredients
- 200g frozen puff pastry, thawed
- 2 medium (300g) crisp apples (Honeycrisp or Granny Smith), thinly sliced
- 150g brie cheese, rind removed, cut into small pieces
- 150g mixed baby greens (arugula, spinach, and lettuce)
- 60g pecans, roughly chopped
- 45ml pure maple syrup, divided
- 15ml Dijon mustard
- 30ml apple cider vinegar
- 60ml extra virgin olive oil
- 30g unsalted butter
- 30g light brown sugar
- 2.5ml ground cinnamon
- to taste sea salt
- to taste freshly ground black pepper
- 5ml fresh thyme leaves
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Roll out 200g frozen puff pastry and cut into 4 equal rectangles. Place on prepared baking sheet and prick all over with a fork. Bake for 10 minutes until lightly golden.
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While pastry bakes, melt 30g unsalted butter in a large skillet over medium heat. Add 2 medium (300g) crisp apples (Honeycrisp or Granny Smith) and sprinkle with 30g light brown sugar and 2.5ml ground cinnamon. Cook for 5-6 minutes, stirring occasionally, until apples are tender and caramelized.
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Remove pastry from oven and arrange caramelized 2 medium (300g) crisp apples (Honeycrisp or Granny Smith) on top of each rectangle, leaving a small border. Top with 150g brie cheese pieces. Return to oven for 8-10 minutes until brie is melted and bubbly.
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Meanwhile, prepare candied pecans: In a small skillet, combine 60g pecans with 15ml (1 tbsp) of 45ml pure maple syrup and a pinch of to taste sea salt. Cook over medium heat for 2-3 minutes, stirring constantly, until pecans are toasted and coated. Set aside to cool.
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Make the vinaigrette: In a small bowl, whisk together remaining 30ml (2 tbsp) 45ml pure maple syrup, 15ml Dijon mustard, 30ml apple cider vinegar, to taste sea salt, and to taste freshly ground black pepper. Slowly drizzle in 60ml extra virgin olive oil while whisking to emulsify.
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To serve, divide 150g mixed baby greens (arugula among 4 plates. Drizzle with vinaigrette. Place warm apple-brie tart on top of greens. Sprinkle with candied pecans and 5ml fresh thyme leaves. Serve immediately while tarts are warm.
Tips
Apple Selection: Choose firm, crisp apples that hold their shape when cooked. Honeycrisp offers sweetness while Granny Smith provides a nice tart contrast to the rich brie.
Make-Ahead: Puff pastry rectangles can be pre-baked up to 4 hours ahead. Store at room temperature and assemble with toppings just before serving.
Cheese Alternatives: If brie isn't available, camembert or even fresh goat cheese work beautifully. For a stronger flavor, try gorgonzola crumbles.
Nut Substitutions: Walnuts or hazelnuts can replace pecans. For nut-free, try toasted pumpkin seeds or crispy fried shallots.
Serving Suggestions: This makes an elegant first course for a dinner party or a light lunch when served with crusty bread. Pair with a crisp white wine like Riesling or Gewürztraminer.
Storage: Best enjoyed fresh, but leftover components can be stored separately. Keep greens and dressing refrigerated for up to 2 days. Reheat tarts in a 180°C (350°F) oven for 5 minutes.