Finger, Fork & Knife

 Golden flaky rounds of puff pastry serves as the delicious canvas for this simple but incredibly moorish apple and manchego tart. Honey-glazed, flecked with freshly ground coffee beans and sweet, smoky paprika, it’s sweet and salty, and a little offbeat.

1 apple – I used pink lady

2 sheets frozen good quality puff pastry

4 tbsp honey

Lemon juice

½ cup manchego cheese

Sweet smoked paprika

Freshly ground coffee beans – instant coffee granules can also be used

Extra virgin olive oil

Salt and Pepper

Preheat oven to 200C

Prepare a baking tray by lining it with a sheet of baking paper. Set aside.

Defrost the frozen puff pastry in your refrigerator for a few hours or at room temperature just until unfrozen, but still cold.

Using a mandolin – or by hand – slice the apple into thin rounds. Toss with a squeeze of lemon juice and set aside.

Using a 4-inch biscuit cutter cut out rounds of the puff pastry. Pop the rounds onto the baking paper and prick them with a fork. Brush with a little olive oil. Divide half the manchego cheese on the pastry. Lay the apple slices on top of the cheese. Crumble the rest of the cheese on top of the apple slices and drizzle with honey. Sprinkle the tarts with freshly ground coffee and season with salt and pepper.

Pop the baking tray into the oven and bake for approx. 8-10 minutes, or until the pastry is beautifully puffed and golden and the cheese has melted.

Lightly dust with some paprika and a sprinkle of thyme leaves. Serve warm or cold.

Makes 4 small tarts