Smitten® Apple Tart with Goat’s Cheese and Prosciutto

  • Servings


  • Prepration Time

    10 mins

  • Cook Time

    40 mins


  • 11/2 sheets frozen butter puff pastry, just thawed
  • 125g goat’s cheese, softened 
  • 1/4 cup chives, finely chopped
  • 1 large Smitten® apple, cored, cut into thin wedges
  • 4 small Brussels sprouts, thinly sliced 
  • 1/2 tsp pink peppercorns, crushed 
  • 1 Tbsp olive oil, plus extra, to serve
  • 60g baby rocket leaves 
  • 4 thin slices prosciutto


  • Preheat oven to 180°C fan-forced (200°C conventional). Line a large baking tray with baking paper. 
  • Overlap pastry sheets on prepared tray to make a 40 x 24cm rectangle. Press on overlap to seal.  
  • Crumble cheese over pastry and spread, leaving a 2cm border. Top with chives, apple wedges, Brussels sprouts and peppercorns. Drizzle with oil.  Fold in pastry edges.
  • Bake for 35-40 minutes, until golden. Cool slightly, top with rocket and prosciutto and drizzle with extra oil. Slice and serve. 

Recipe from the Better Homes and Gardens Magazine– June 2022 Edition.


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