We’ve outlined all the ingredients and directions for you to make the perfect Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette. This dish qualifies as a Intermediate level recipe. It should take you about 35 min to make this recipe. The Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette recipe should make enough food for 6 servings.
You can add your own personal twist to this Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette recipe.
Ingredients for Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette
- 4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce)
- 1 puff pastry sheet
- 2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1 tablespoon apple juice or orange juice
- 1 egg, beaten, to brush on the puff pastry
- 1 cup candied walnuts
- 11/2 cups grape or cherry tomatoes cut in 1/2
- Salt
- Pepper
- 1/2 cup sherry vinegar
- 1 tablespoon diced red onion
- 2 teaspoons chopped chives
- 3/4 cup salad oil
Directions for Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette
- Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.
- Preheat oven to 400 degrees F.
- Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool.
- Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.
- Arrange the seasoned greens on top of the puff pastry and serve immediately.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Candied Walnut
- Nut Recipes
- American – American(s) may refer to:
- Salad Recipes
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
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