When it comes to brunch, I regularly flip-flop between my affinity for all-things-sugar and my desire for a savoury meal. So when I stumbled across this apple, goat cheese & honey tartlet, which combines both sweet and savoury ingredients, my interest was immediately piqued. The fact that it’s presented in the loveliest fashion is the icing on this proverbial cake. Because as the saying goes, you eat with your eyes, and I couldn’t agree more. Styled and photographed by the amazing Jessica Lorren, you can bet your bottom dollar that this simple yet impactful dish will be finding its way into my kitchen at some point in the near future. Check out the gallery to see more.

Styling & Photography: Jessica Lorren

From Jessica Lorren… As a wedding photographer, every once in a while I get an itch to photograph something else I am inspired by: food. When I can find the time or just need a break from a busy work day I will choose something adventurous and make a photo-project out of it. As a huge fan of both food and photography, it is the perfect little mental treat to style and shoot something delicious. These tarts were a huge success and my friends and family were able to enjoy more than just the photos!

Apple, Goat Cheese & Honey Tartlet Recipe
adapted from Epicurious

Ingredients-Art

4 sheets frozen puff pastry, thawed
1 egg, beaten
6 oz. goat cheese (about 3/4 cup)
1 tbsp. fresh lemon juice
1/4 tsp. coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tbsp. unsalted butter, melted
3/4 cup honey (preferably dark)
1/2 tsp. ground allspice

Instructions-Art-2

1. Roll out each puff pastry sheet on a lightly floured surface. Using a 5″ diameter cookie cutter, cut out four rounds from each pastry sheet (you should end up with sixteen rounds in total).

2. Place eight of the rounds on parchment-lined baking sheets.

3. With the remaining eight rounds, grab a 3 1/2″ diameter cookie cutter and carefully cut out the center of each so that you are left with eight 5″ diameter rings.

4. Grab your baking sheets and brush the outer edge of each 5″ diameter round with the beaten egg. Next, add one 5″ diameter pastry ring to each 5″ round and place in the freezer for at least 30 minutes. Tip: this can be done a day ahead, covered and kept frozen until ready to use.

5. Preheat your oven to 375°F.

6. Mix the goat cheese, lemon juice and salt in a bowl. Then, spread the mixture inside the rings on each pastry round.

7. Next, grab your apples and cover the goat cheese, overlapping each slice to form a concentric pattern. Mix the melted butter and 1/4 cup of the honey in a small bowl and brush the mixture onto the apples and sprinkle with the allspice.

8. Bake until apples are tender and pastry is golden brown (approximately 35 minutes).

9. Place tartlets on a plate and drizzle with remaining honey. Serve warm or at room temperature.